We seem to a be a nation that has no problem pickling anything. We pickle eggs and that seems strange and terrifying until you try one. We pickle asparagus knowing full well it will make your pee even worse that eating it unpickled. String beans which are then renamed to dilly beans. Cauliflower; always with curry. And recently I have discovered pickled cherries, which may very well revolutionize the Manhattan and the martini.
Pickling and preserving books are now all the rage. It seems there's always a new one every few months purporting to be the end-all, be-all cookery book for packing your pickles.
However, this vinegar-fueld enthusiasm seems to have looked over humble rhubarb. Lovingly discarded like a stuffed animal still on your adult bed out of filial duty and not because you sleep with it, rhubarb is and forever will be in most minds the "pie plant".