I love rhubarb pie. Most people love the super sweet version that is 90% sugar and 10% rhubarb since they can’t handle the tartness. My family used to make the suck your face inside out tart version which means (from what I can remember) you don’t precook the stalks and use a lot less sugar. This version is great for putting your own toppings on so you can control the sweetness. I also used to eat the stalks straight from the garden so maybe I’m a glutton for tart things.