Yep, it’s still rhubarb season. The tangy spring vegetable (and yep, it’s a vegetable) is delicious in pies and crisps, but it’s also sensational in so many other dishes, both sweet and savory.
Yep, it’s still rhubarb season. The tangy spring vegetable (and yep, it’s a vegetable) is delicious in pies and crisps, but it’s also sensational in so many other dishes, both sweet and savory. Because the stalks are so puckery, rhubarb almost always needs to be sweetened somehow, or paired with sweet ingredients.
1. Muffins and scones. Fold diced rhubarb into your muffin batter or scone dough.
2. Poached. Gently cook spears of rhubarb in sugar water spiced with cinnamon and vanilla beans, for spooning over rice pudding, fresh ricotta or ice cream.
3. Ketchup. Take advantage of rhubarb’s tang and its short season to make a tomato-less version of this staple sauce that you can keep in your fridge.
4. Chutney. Cook rhubarb with onion, spices, sugar and vinegar to make a sweet-and-savory chutney for spreading on crackers or cheese or even crackers made of cheese.
6. Meat braises. The naturally lemony vegetable is great with fatty pork or lamb braises. Add it to a braise during the last 15 minutes of cooking, so that it doesn’t get mushy, or bake it with a little sugar and herbs to serve alongside.
Kristin Donnelly is a former Food & Wine editor and cofounder of Stewart & Claire, an all-natural line of lip balms made in Brooklyn.