If you’ve cooked with rhubarb it was likely because you’re neighbor had way too much of it. Strawberry rhubarb is the classic combo but I think rhubarb can stand on it’s own. We like to use it like we would celery, thinly sliced into a salad or as an aromatic in a braise. When we have way too much, we’ll also chop it up and freeze it for use in muffins or bread (or anything else).