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?
I see rhubarb mash as a start ingredient to other recipes, restricted only by the carbohydrates. Now that there is a low carb flour substitute, it can be used in LC doughnuts, strudel, cobbler, turnovers, etc.
But it can also be eaten as a fruit compote, poured over vanilla ice cream, or made into a vanilla banana split, one scoop with rhubarb, one with Crème de menthe, and the third with chocolate.