Lots of people don't notice rhubarb
I sometimes just simmer cut pieces of rhubarb in water with a 'legal' sweetener till softish then eat as a hot or cold dessert with whipped cream or cream cheese.
I have made a sort of 'pie' using the revolution roll recipe as 'pastry' dolloped over cooked sweetened rhubarb in a baking dish then baked which worked out well. I bet doing the same with a meringue topping would be nice too!
Also if thinly sliced and sprinkled with splenda it makes a nice (though fairly tart) 'fruit salad' with some whipped cream topping.
I wonder if stewed sweetened rhubarb would work in one of the many pumpkin recipes?