Fun fact: Rhubarb is a vegetable. And vegetables make some of the funnest desserts. Rhubarb is also very tart. Logically, therefore, it makes good tarts.
I've eaten rhubarb pie before -- I remember the first time I ate it, the rhubarb was very green, and the texture seemed so vegetal that I was very weirded out by my pie. But, as I'm making an effort to explore new produce, I decided to cook up some of my own and bought some rhubarb last weekend from a very puzzled man at a produce stand. What are you going to do with it?, he asked me in a fascinated but ashamed almost-whisper, as I'm sure a produce man selling rhubarb can lose face a bit by not knowing what it actually is.
Some restaurant guys had me get ahold of some for them, he explained, but I have no idea what it is. How does one cook this?
I must admit I was ill-equipped to really educate the produce man, but I was able to explain that it's very tart and people usually cook it with plenty of sugar to make desserts. I, personally, would be making tarts, I offered. Yes, I had already decided their sugary fate.