Tasting my Mom's delicious strawberry-rhubarb pie yesterday awoke me to the beautiful fact that the rhubarb was ready! Yay! Today, after picking some stalks of rhubarb, I made rhubarb custard and rhubarb chutney. The custard did not meet my expectations (I am always trying to recreate the rhubarb custard I had in Piccadilly Circus, London while a teenager on an European tour with my Aunt Debby and my brother. There they called it "souille" but I have no idea how it is actually spelled just like I have no idea how to make it but I do know it was phenomenal!). The rhubarb chutney (the recipe is from Eating Well Magazine) was deliciously exactly what I expected since I'd made the recipe last year, but instead of serving it hot with sauteed chicken, I served it with pita sandwiches and then later had it with low-salt wheat thins which was also great. I'm thinking goat cheese would be a fun addition too when eating with crackers. I love, love, love rhubarb. I am going to plant some rhubarb of my own this year and hopefully try freezing some for next winter--that way I can have more rhubarb! 
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