+1 for trying and another +1 for adding cardamom. Good effort. It's ok if it's liquidy if you put enough ice cream on it
Did you use frozen rhubarb? Now that I think about it, I said it was ok to use frozen in the rhubarb custard pie recipe posted the other day. I still have some frozen, the rest I made into jam and rhubarb sauce this year. But I was thinking of using my frozen in muffins or a coffee type cake, not a pie.
I think rhubarb is like 90 - 99 % water, not sure why it stays crisp before cooking, strong cell walls I guess.
Rhubarb is used as a savory compote/ relish/ that I have seen, but not made and is served with some lamb dishes. Seen it on the internet so you know it's true, but not sure how tasty. Google up Persian Lamb w rhubarb the next time you have a few fresh stalks.