There's the obvious rhubarb and ginger jam, but then also rhubarb marmalade which is delicious - I cheat and use half a tin of Mamade and 3lbs rhubarb.
You can make a sauce to go with fish, which would be worth trying with other meat too.
Clarebell, you can pick rhubarb whenever there are any stems long enough to pull. Slide your hand right down to the base of each stick, then pull firmly, with a slight twist, until the whole piece comes up. Don't cut it off the plant and remember the sap and leaves contain oxalic acid.
Really you should not pick rhubarb after June so it can build up some reserves before it dies down for winter.
I'll see if there are any other recipes worth making.
My patch is huge and I've made all the jam we have room for, so it's just gently poached with ice cream for the next couple of months.