I made a chutney with rhubarb last year, but I just had a back problem (which is resolving) and am keeping things simple. Pickling seemed the easiest way to deal with the stems as, raw, they take up a lot of room in the fridge. Turns out I like them better in the sweetened vinegar than as a chutney, much more versatile too.

But, yes, I see that Florida isn’t the best place to find them: https://edis.ifas.ufl.edu/publication/MV124

Still, if you ever do come across any it’s a great way to lengthen the time you’d have to use them. So long as the vinegar used isn’t too piquant and abrasive they should taste fine combined with strawberries in a dessert. Or blended and added to a drink, with or without alcohol. Since Aperol has become more and more popular, more and more people seem to be getting a taste for rhubarb, even if they don’t know it!