If you are trying to cut back on sugar in your dishes, you should become acquainted with Angelica.
Angelica & Rhubarb
Angelica has a pleasantly aromatic, slightly sweet taste, which enhances the flavor of rhubarb and reduces its acidity, so that less sugar is necessary. Only the very young leaf stems should be used, as older ones are coarse and stringy. Use two or three 6 inch pieces for each pound of rhubarb sticks. Cut them into small pieces and add to your favorite rhubarb pie or crumble recipe. Angelica is also excellent pureed with rhubarb to make a mousse.
Very old recipe books contain recipes for candying leaves and roots, as well as stems of Angelica. “Boil the stalks of Angelica in water till they are tender; then peel them and cover with other warm water. Let them stand over a gentle fire till they become very green; then lay them on a cloth to dry; take their weight in fine sugar with a little Rose-water and boil it to a Candy height. Then put in our Angelica and boil them up quick; then take then out and dry then for use.”