When I was a kid my dad grew wonderful rhubarb. When his neighbour asked what his secret was, he replied, "Oh the dog goes there!" The neighbour never accepted any more rhubarb after that.
I made a crumble yesterday and I added a couple or three eating apples that weren't as crisp as they should have been, the juice of an orange, demerara sugar, and a slug of an extremely powerful non-alcoholic ginger cordial. I topped the crumble with a demerara sugar/cinnamon mixture. I think if I was making a pie that wouldn't be so able to absorb the liquid, I'd use orange zest instead of the juice. T'would give a more powerful flavour, anyway.
I've got 3 varieties in my little garden, but the Timperley Early, which is really a forcing variety, needs slinging. (The fact that it's in an old dustbin tucked away from the sun for part of the day ain't helping, but it was never up to much anyway, and it kept getting some sort of goop on the stems, accompanied by internal blemishes and woody bits. I blame snails). The main one is "Victoria" a common variety, and quite productive, and the other is just coming through now. It's a short-stemmed and red-fleshed variety called "Cawood Delight". Cawood is a village about 12 miles north of me, just the other side of Selby. About 20 miles east of me is the "Wakefield Triangle" - They do things there by candlelight in darkened sheds, which result in long, tender pink-skinned rhubarb appearing on the shop shelves! You can see some of the fields from the M62 and M1 around the interchange area. It looks quite striking when you see a whole field in flower!
They used to say you had to cut the flowers off to keep it producing, but I read somewhere that this isn't true. Mine hasn't ever flowered anyway.