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.
Mmmmmmmm!!!