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Just found a great site (http://www.acreagelife.com/rural-living-articles/rhubarb) about rhubarb.  To quote the author: “I decided long ago that rhubarb was the reason that God invented sugar.”
Below is a copy of one of the recipes posted to their site.

Rhubarb Smothered Chicken
Ingredients:
3-4 pounds chicken, cut into serving size pieces
Season salt
2 Tbs. Flour
¼ c. vegetable oil
5 ½ c. fresh-cut rhubarb, 1″ chunks
3 cups sliced onions
3 cloves minced garlic
1-2 bay leaves
½ tsp. thyme
1 ½ c. white wine
¼ c. chopped fresh parsley
Directions:
Put season salt and flour into a large Ziploc bag and toss the chicken pieces, 2-3 at a time to coat.  Fry the chicken for 6 – 8 minutes per side.  Once all the chicken is cooked, remove to a plate.  Add the rhubarb and onions to the pan and sauté until the onions become browned.  Stir frequently. Once this is cooked down, add the garlic, herbs, wine, and chicken on top. Cover and braise for 45 minutes until the chicken is completely tender. Stir in more parsley and serve with rice and parsley.