Rhubarb, How I'd Love to Love You

Sweet Husband and I have been talking a lot about gifts lately.  As in, everyone has at least one thing that they're amazing at--e.g. "Friend X is an awesome guitar player," or, "It's a little sad that Friend Y is trying to go to law school when it's so clear that his real gift is cooking."

I've decided this line of thought applies to food as well as people.  

Take rhubarb.  It has a gift.  It is an incredibly beautiful food.  It is very good at that.  Asking it to be tasty also...well, maybe that's just asking too much.

(And when I say tasty, I mean tasty without being drenched in sugar.  When I was originally lamenting my rhubarb problem, I got an amazing recipe for strawberry rhubarb pie from a friend.  It was just that--amazing.  But 2 cups of sugar and a pie crust is cheating and not something I can eat on even a weekly basis if I want to keep my girlish figure!)

A few Saturdays ago, I made the above pictured recipe for Rhubarb and Pistachios over Thick Yogurt.  (It's from the book Lucid Food: Cooking for an Eco-Conscious Life.)  It's gorgeous, yes?  The vibrant red rhubarb, contrasted with creamy yogurt and bright green little pistachio crumbles, all atop a steaming bowl of warm grains.  But the rhubarb tasted like the spices it was cooked in and that was all.  No flavor, only magnificent color.

Is it just that my tongue is defective?  Have I just not found the right application yet?  Because I'd really like to love rhubarb, but it's just not cooperating with me.

Anyone have any ideas that don't involve lots of sugar?