To Jodi, If It Isn't Already Too Late...
If you haven't already gone off and bought some rhubarb to turn into various galettes and tarts, I would say that the best introduction to it is the simplest -- rhubarb sauce -- since it can be made in any quantity, and you can adjust the sweetness on the fly, so you waste nothing. The (highly complex) directions are:
1. Cut up the number of stalks you want to make into sauce (probably one for a test)
2. Put the rhubarb in a pan with virtually no water (maybe a tablespoon, just enough to keep the rhubarb from sticking until it starts releasing its own considerable juice)
3. Simmer until it is the desired consistency (as it cooks it disintegrates into a pulp)
4. Add sugar to taste.
My mother used to have rhubarb sauce all the time. She would use fresh bread and butter topped with rhubarb sauce as a "finish" for lunch. I was never a fan of rhubarb until this spring, when I bought some in the grocery store, cooked up some sauce, and realized that I'd been missing something. As it's very juicy, pies take about twice the usual amount of thickener.
Mother grew rhubarb, and never worried about the color. Since its nice red color tends to dull when it cooks, green stalks don't look out of place in the resulting dish. (Those interested in keeping cooked rhubarb looking nice and pink - you can't maintain the real red, apparently - might be interested in a discussion of this in the Washington Post food section, I think May 22. It's website is www.Washingtonpost.com.