Magic

Linda Sue (of Lady Margaret's Curlers) asked whether I had any magic recipe that made rhubarb palatable without life-endangering quantities of sugar (not quite her words but the same general gist).

In response, I have 3 (or 4) suggestions:

1. Banana.  Years ago I found a recipe for rhubarb pie using banana and some grated orange zest instead of sugar. It works for us. Raisins are another source of natural unrefined sugars.

2. Before Europe had sugar, rhubarb was cooked up with herb Sweet Cicely (Myrrhis odorata). Sweet Cicely is nice to chew on even if you don't stew it into your rhubarb.

3. Embrace acidity.

4. Grow low acid varieties of rhubarb.  We seem to have stumbled on one here - Ruby Tart.