Rhubarb, rhubarb, rhubarb

I'm pretty easy to please food wise, but I've always disliked rhubarb. I think it stems (if you'll excuse the pun) from school dinners. I have a very strong memory of soggy crumbles made with sour, stringy rhubarb, covered with custard that managed to be runny and lumpy at the same time.

Karen came back from the allotment today with a new crop and it looks so beautiful and fresh that I think it's time to banish this childhood prejudice. Recipe ideas anyone?