While I love to tell everyone that there is so much more to rhubarb than just an ingredient for desserts, I have to say, it sure does shine laced with vanilla, lemon zest, and sugar and baked until bubbly delicious. I love tangy desserts, so you will find this is not an overly sweet recipe. It would probably be bordering too tangy even for my taste, but this is where the ice cream plays an important role. You can alternate bites of sweet melty ice cream and tangy crunch crisp, and the pair is fabulous.