I cook it down to a rough puree-ish, not too much sugar because the rest of the dish is sweet, and make rhubarb sandwiches! Sometimes I make rhubarb and ginger jam and just use that instead if it's knocking around.
If I'm making plain rhubarb B&B pudding, I grate some orange zest and mix it with demerara sugar - sprinkle it on top of the pud before it goes in the oven. Then serve with custard of stem ginger ice-cream - I've got a bit of a thing about rhubarb and ginger together. :happy:
I also make a rhubarb and custard tart that's realy good
I'll have to find the recipe - although I'm aware this is a PSB thread and is being hijacked