Some things are just right, so you do them no matter what. I’ve decided that for me, along with many good-intentioned Midwesterners, eating rhubarb is one of those obligations. Maybe people get excited about rhubarb because it’s one of the first plants we can harvest in the summer. It also has a certain charm because we’ve proven that if you add a pound of sugar to anything — even a tough, bitter stalk — and cook it beyond recognition, it will be edible and even tasty to some. Another thing that I think attracts people to rhubarb is the thought that since it’s one of the only perennial vegetables, we’d be better off starving or throwing money away than not eating it. See? Some things are just right, so you do them.Rhubarb sauce for ice cream, strawberry-rhubarb jam, rhubarb syrup, rhubarb custard, rhubarb cake and rhubarb pie all have had a steady place in my summer menu. Every year since I can remember, I have eaten at least a serving of the family’s various rhubarb creations — whether I really wanted to or not.Some people — my mom and older sister, for example — genuinely enjoy it. Try as I might, though, rhubarb just hasn’t made my list of favorites. I wondered again why some people love it so much after witnessing my friend try rhubarb for the first time recently. Her face contorted in a way that reminded me of the time I threw Sweet Tarts to monkeys at the zoo. She said, "Too tangy," and didn’t even finish the rest of her rhubarb coffee cake.This weekend, I once again ate rhubarb, and it was pretty good. My mom tried a new recipe when the family stayed with me, and it’s one that she’ll add to the family’s permanent collection. (I happen to have a lovely rhubarb patch that is perfectly rosy colored and doesn’t need food coloring to make this sauce pretty. And, just an FYI: according to my sources, rhubarb is indeed a vegetable, even though it’s eaten as a fruit.)Rhubarb Cheesecake DessertCrust:1 cup flour1/2 cup brown sugar1/4 teaspoon salt1/4 cup cold butter1/2 cup chopped walnuts1 teaspoon vanillaCombine first four ingredients with a pastry blender. Stir in chopped nuts and vanilla. Press into 9 x 13 inch pan. Bake at 375 degrees for 10 minutes. Cool slightly.Filling:2 (8 ounce) cream cheese3/4 cup sugar3 eggs1 teaspoon vanillaBeat cream cheese and sugar. Add eggs and vanilla. Beat well. Pour over crust. Bake for 20 to 25 minutes. Cool.Topping:3 cups rhubarb1 cup sugar1/4 cup water1 tablespoon cornstarch1/4 teaspoon cinnamon Bring to a boil. Cook, stirring constantly, for about 5 minutes. Can add three to four drops red food coloring. Cool. Pour over filling and refrigerate for an hour before serving.