Sometimes I just cook chopped up rhubarb in a small amount of water until very tender. Add sugar as desired and a touch of salt (helps with tartness). I love it over ice cream or just the rhubarb. I do this when I don't want to bake pie or crisp. I also love the cake--either added to white cake mix or upside down.
Forgot--Rhubarb refidgerator jam is good.