Pop a batch of your favorite biscuits in the oven, then throw some chopped rhubarb and sugar (to taste) into a saucepan and cook until tender. There's no need to add any liquid; the rhubarb will make its own juice. Spoon the warm sauce over a biscuit and garnish with grated nutmeg. This recipe is a breakfast favorite at my house.
For more great rhubarb recipes, check out Eat in Season: Rhubarb.