Success! This is not so much a recipe as a reminder that one can pan fry rhubarb in butter (or in my case, nitrate free sausage drippings). I added 2 tbsp of frozen blueberries for a touch of sweetness (I mushed them up in the pan so their juice created a kind of sauce). The result was pleasingly sweet-tart. I can see why people make pies, compotes, and chutneys out of it. Might be good with meat.
This is my second time cooking rhubarb, and I was pleasantly surprised.