Rhubarb has an extremely tart flavor. It's crunchy like celery when raw, but it becomes soft and after it's cooked. The sour flavor does mellow a little when cooked, but rhubarb is almost always mixed with sugar to counteract the lip-puckering taste

Rhubarb Uses... Pastries like pies, cakes, blondies, cheesecake, and scones. It can also be uses to make a sweet sauce or in drinks and cocktails.