Can I use rhubarb without tons of sugar? My yard is crawling with rhubarb, a hardy perennial that comes back every year in greater numbers. As far as I can tell, recipes usually involve a pie or jam with gratuitous amounts of sugar to wash away the bitter taste.  Can it be reliably used in ways without all that sugar?
I've been asking my friends a similar question all week.  The most interesting answer was by a friend whose mom used to parboil it and add it to stir fry with shrimp.  Perhaps add a bit of ginger and honey.