Roast rhubarb has a great intense flavor, and it's easy. 1 lb rhubarb in 2 in. pieces mixed with 1/4 c sugar (I like it tart). 350* for 20-30 minutes, depending on how firm/soft you want it. You could serve it warm with whipped cream as a dessert, or with less sugar as a side compote for fish or pork. Ginger or orange zest would be nice.
I've also made cooked rhubarb chutney that is great as a side for pork/fish. Ginger, cinnamon, cloves, cardamom, chilies, orange, etc.