Mmmmm! We love rhubarb. And don't get us wrong, we love rhubarb in summertime desserts. But sometimes all of that sugar that it takes to even out its tartness isn't needed at all. That's when you bring rhubarb to the dinner table. Here are some savory rhubarb dishes fit for serving before dessert:
- Rhubarb Supper with Pork from Savor the Rhubarb
- Rhubarb Corn Bread Stuffing from Taste of Home
- Beetroot and Rhubarb Salad from The Guardian (pictured above)
- Rhubarb Lentil Curry from Scissors and Spice
- Chicken with Baked Rhubarb from Cooking Books
Do you ever prepare rhubarb in a savory dish? Tell us about it below!
Related: Recipe Roundup: Savory Bread Pudding
(Image: Colin Campbell/The Guardian)
5 Things Paris Taught Me About Travel
Recipe: Ham, Cheddar & Chive Egg Bakes
Good Food to Share 
The Big Book of Small, Cool Spaces 
Apartment Therapy Presents 
The Eight-Step Home Cure 
Bacsac Bacsquare 04...
Apartment Therapy's Sofa Shopping Guide
Nikki’s Sweet and Cheery Print Studio
I do a sweet/savory rhubarb chutney with onions and raisins that is amaaaazing with pork...
http://www.cookbookarchaeology.com/?p=1372
Rhubar-B-Que Sauce!
(excerpt from my blog)
"Rhubarb. Perfect in pies, scrumptious with sugar, and great on the grill! Yes, you read that correctly, on the grill. Making barbecue sauce is an excellent way to get to get more out of your rhubarb. It is incredibly tasty, very easy, and sometimes you just want to try something different! If you are not the proud owner of a rhubarb shrub, all hope is not lost. You can pick up a bunch at the Farmers Market.
Rhubarb-b-Que Sauce.
-3 cups of rhubarb- sliced
-1 cup of water
-½ cup onion, diced
-1 or 2 cloves of garlic, minced
-2/3 cup of brown sugar
-1T vinegar (white, cider, balsamic- whatever you have around)
-½ cup of tomato paste or Ketchup
-1T Cayenne Pepper
-Oil
-S and P to taste
Put the water and the rhubarb in a saucepan over low heat. Cook for about 5 minutes, or until the rhubarb is getting soft. Remove from heat.
Heat up 1T oil in a skillet and cook your onions for about 3 minutes, toss in the garlic and cook for a minute or 2 more- Add to the Rhubarb mixture. Put it into a blender, food processor, or use and immersion blender to process until smooth. Place back into the saucepan over low heat. Add the brown sugar, vinegar, tomato paste, cayenne, and S and P to taste. Let it simmer for about an hour, stirring occasionally. If it gets too thick for your liking, you can add some water, broth, wine, beer or whatever you happen to be drinking at that time, until it is to the desired consistency. If you accidentally add too much, just let it simmer for longer.
Will keep in the fridge for up to a week. Use as you could any barbecue sauce, and it makes a great dipping sauce for anything- Chicken, pork, fingers….mmmmm."
Mark Bittman has a good one for Indian-Spiced Rhubarb Lentils: http://dinersjournal.blogs.nytimes.com/2008/08/26/recipe-of-the-day-lentil-and-rhubarb-stew-with-indian-spices/