Found this on the web one day, but I haven't tried it yet.

Lentil and Rhubarb Stew With Indian Spices
Yield 4 servings

Time 40 minutes

Mark Bittman

Summary
Any lentils, including the tiny dark green de Puy lentils from France, will work here, but I prefer orange ones because they are incredibly quick-cooking and nicely colored. Also, I'd stay away from adding other full-flavored vegetables -- I tried both beets and turnips while developing this dish -- because they overcomplicate the nearly perfect marriage of flavors.

Ingredients
3 or 4 stalks rhubarb, strings removed, chopped1 cup orange lentils, well washed2rn tablespoons minced ginger1 tablespoon minced garlic4 cardamom pods1 tablespoon mustard seeds2 cloves1 teaspoon cracked black pepper1 dried ancho or other mild chili, optionalSaltChopped cilantro leaves for garnishMethod
Combine all ingredients except salt and cilantro in a saucepan and add water to cover by about 1 inch. Cook at a steady simmer until lentils and rhubarb are quite soft, 20 to 30 minutes. Remove cloves and, if you like, cardamom pods. Add salt, then taste and adjust seasoning. Garnish with cilantro and serve.

bitten.blogs.nytimes.com/2008/...pices/

Rhubarb is *excellent* cooked with a braised pork shoulder, and also sliced french cut into any Stir-Fry....