My rhubarb plants are massive this year! They got a bit shredded in the hailstorm but suffered no ill effects from the late hard freeze and snowstorm. A few weeks ago some flower buds started to sprout, but at the advice of my neighbors I cut them off so that the rhubarb wouldn't go to seed.
I gave it a good trimming the other day, but it's hardly even noticeable. I cooked it up with some frozen blueberries, sugar, and lemon zest and juice.
It turned out really well. I'm already planning on making another batch. The blueberries and rhubarb are a good combination, flavor-wise. The rhubarb adds zip and body to the blueberries, and both flavors come through. You could use Splenda instead of sugar if you want, but the last time I tried this with rhubarb it ended up with a strange metallic flavor. I recommend using at least part sugar. I used one cup here - it was sweet enough when it was warm, but when cold it needed a bit more sweetness. I've been eating it plain or with greek yogurt.
Rhubarb with Blueberries and Lemon
2-3 lbs rhubarb, cleaned and sliced into 1" slices
2 cups blueberries
1 cup sugar
1 cup water
zest and juice from 2 lemons
Combine ingredients in large pot. Cook on medium heat until rhubarb is soft. Cool and add more sweetener to taste if desired.