IMO, celery is only useful for Waldorf salad and pizza sauce. That's it. As a youngster (about 55 years ago), I enjoyed munching on young rhubarb stalks dipped in sugar, and a favourite childhood grandma-made dessert was rhubarb compote with cream. Almost caramelized rhubarb jam is nice, too. But rhubarb stalks contains so much oxalic acid that you can clean old, stained aluminium pots by simply boiling a bunch of them, so something to be enjoyed (that's if you actually enjoy it) in moderation.