We've gotten quite a few Google hits this week for things to do with rhubarb, since we did post about it a few times over the past couple of springs.
You can make rhubarb pie.
You can make upside-down rhubarb muffins. There's an easier muffin recipe in Edna Staebler's last cookbook (she has a whole chapter of rhubarb recipes), and there's Coffeemamma's sour cream version.
You can make rhubarb jam.
You can make all kinds of fancy rhubarb things.
You can break off a piece, sprinkle salt on it, and eat it raw. Not my thing really, but some people like it.
But short of that, what's the easiest thing to do with rhubarb, especially if you're not a baker and/or you don't have time? Put it (the chopped-up stems--you do know not to eat the leaves, right?) in your microwave and cook it. The way we did it two years ago, or the even easier way I cooked it last night: a big glass measuring cup about half full of chopped rhubarb, a bit of brown sugar, and two spoonfuls of water which were entirely unnecessary. I keep having to remind myself that Rhubarb Makes Its Own Juice. I also added two spoonfuls of last summer's strawberry jam, and a grated apple, but those things are also unnecessary (nice, but just extras). Repeat after me: chop rhubarb, add a LITTLE sweetener, cover, and microwave until it's soft enough to eat. Take it out and stir it if you're not sure, and put it back in until it's done the way you like it.
No crust, no batter, no gluten, no dairy, no salt. Eat it over ice cream / frozen alternative, or just plain.