I feel like my Grandfather when I say this but ... when you pick rhubarb, do not use a knife. Grab the stalk near the base and pull/twist it away from the plant.

The reason I was told was : if you cut the rhubarb, the plant won't realize the stalk has been removed - so won't replace it and the exposed cut can rot down tot he root (killing the whole plant). If you twist it off, the plant will start putting energy into growing a new leaf.

https://gardentherapy.ca/harvest-rhubarb/

A simple recipe I like for rhubarb is stewed rhubarb.

Cut the rhubarb into small pieces, measure it and use a roughly 5:1 ratio of rhubarb to sugar. (You know how to cook, so adjust it to your taste). Put it in a saucepan on a medium low heat, add a couple spoonfuls of water (enough to help melt the sugar). Let it simmer until the rhubarb is the consistency you like.

Once you have the stewed rhubarb, eat it however you want. Smeared on toast instead of jam? Warm on vanilla ice cream? With yogurt and granola?

If you puree/strain it ... you now have a rhubarb infused simple syrup. Try it with gin or vodka. (Anywhere where you'd use bar lime, you can use it)