Rhubarb, the naturally sour stalky vegetable, has a growing season that coincides fortuitously with that of the California strawberry season. That means that 9 times out of 10, you'll see rhubarb combined with strawberries and a heap of sugar, then made into dessert.
But last week's post on rhubarb cocktails reminded us to take a new look at ways of using this springtime plant. Since it is, after all, a vegetable, we've rounded up some intriguing savory recipes featuring ruby rhubarb.
Rhubarb's sour pucker makes it a natural ingredient in compotes and sauces that accompany meat.
• Lemon Rhubarb Chicken uses unsweetened rhubarb in the stuffing of a chicken served with a sweetened rhubarb sauce.
• A mom who is trying to get her picky kid to like vegetables highly recommends cooking rhubarb with minced beef and spices, then serving over rice.
• The NY Times offers several savory rhubarb recipes, including a weeknight-ready shad served with pineapple rhubarb salsa, and pork with an onion-ginger rhubarb compote.
• In an
earlier New York Times article, Barbara Kafka uses the microwave to make an intriguing lamb and rhubarb stew that would be just right in this rainy weather. There's also another pork with rhubarb compote, and a fish recipe that uses rhubarb in a tomato wine sauce.
Still looking to exercise your sweet tooth? Try this recipe for Rhubarb Fool.