“Rhubarb is just celery with high blood pressure”
Low carb rhubarb mash. No pie crust, and use Allulose (a fractional, zero carb sugar, not a sugar alcohol) instead of sugar. You can pour the mash over low carb vanilla ice cream, or use it as a spread over low carb bread.
My grandmom grew up on a farm. She used to make “a pot o‘ rhubawb”, only with sugar. It had the consistency of applesauce.
She left the stalks as long as would fit in a wide cooking pot. While my genteel dad used a slice of bread to help guide spoonfuls of the sauce to his mouth, we kids had fun wrangling the stringy glop onto a spoon and sucking up the long strands.
What are grandmoms for, but the kind of fun your mom would resent cleaning up after?