By Chef Mary Howley

Spring celebrations can count on many culinary ingredient guests and one such reveler is rhubarb. Ruby-hued stalks appear in markets early spring and stay on much into the beginning of summer. Rhubarb’s usual consort, strawberries, blossom simultaneously. So, this power couple pairs deliciously with sweet dessert applications.

Although rhubarb is often celebrated for its starring role in sweet treats like pies, crumbles, and jams, its unique tartness can also be an unexpected addition to savory dishes. Incorporating rhubarb into savory recipes can add a refreshing twist and balance to dishes, making them both flavorful and unique.

• Rhubarb Chutney: This tangy condiment pairs wonderfully with grilled meats such as pork, chicken, or fish. Combine chopped rhubarb chutney with onions, vinegar, sugar, ginger, and spices such as cinnamon and cloves to make rhubarb chutney. Simmer until the mixture thickens, and the flavors meld together. Serve chilled alongside grilled meats and seafood.
• Rhubarb Salsa: For a vibrant and refreshing salsa, combine diced rhubarb with tomatoes, onions, cilantro, lime juice, and a touch of jalapeño for heat. This salsa works well with grilled fish or shrimp, adding a tart counterpoint to seafood dishes.
• Rhubarb Glazed Chicken: Create a sweet and tangy glaze for chicken by simmering rhubarb with honey, soy sauce, garlic, grated ginger, and a splash of rice wine vinegar. Brush the glaze over chicken pieces before roasting or grilling for a sticky, lacquered finish.
• Rhubarb Salad: Thinly slice raw rhubarb and toss it with mixed greens, toasted walnuts, sliced strawberries, crumbled blue cheese, and a tarragon vinaigrette. The tartness of the rhubarb adds a refreshing contrast to the salad's other cohorts.
• Rhubarb Pizza: Use thinly sliced rhubarb as a unique topping for homemade pizza. Combine it with caramelized onions, Munster cheese, prosciutto, and a drizzle of balsamic reduction for a twist on the Alsatian Flammkuchen. The tartness of the rhubarb cuts through the richness of the cheese and prosciutto, creating a harmonious blend of flavors.
• Rhubarb BBQ Sauce: Make a homemade barbecue sauce with rhubarb for a tangy twist on this classic condiment. Simmer rhubarb with ketchup, brown sugar, vinegar, mustard, and spices until thickened. Use it to glaze grilled ribs, chicken, or tofu for a sweet, tangy, and slightly tart flavor profile.

The next iteration for the hardy, dependable variety currently growing in our veg plot (from a plant smuggled in stateside from days many years ago when our family lived in Norway) is a savory condiment that will pair beautifully with burrata, a thinly sliced speck, benne seed olive oil crackers and a splash of icy cold Asti Moscato Bianco.

Rhubarb and Black Pepper Compote Recipe by Chef Mary Howley

2 cups diced rhubarb stalks-never consume the leaves as they are toxic!

½ cup light brown sugar

2 Tablespoons red wine vinegar

2 teaspoons medium grind cracked black pepper

Combine 1 cup rhubarb, sugar, and vinegar and simmer until thoroughly cooked and soft. Puree the mixture, then add the remaining cup of rhubarb and black pepper and simmer until the diced rhubarb is just soft. Cool. Serve chilled.