• Sunday, March 24, 2019

What is Rhubarb

May 1, 2013

Although scientifically rhubarb is a vegetable, a few years ago the USDA decided to classify it as a fruit, a testament to its frequent use in pies and jams. Cooking it with lots of sugar and other acidic summer fruits, such as strawberries or blueberries, tempers its tartness and makes a classic pie filling or a pale red sauce for deserts. Yet its tangy flavor lends itself equally well to savory dishes, such as lentil stews. Add a handful of Indian spices to complement rhubarb’s bright taste.

Sweetened rhubarb also pairs well with salty ingredients. A rhubarb compote made with grated ginger, sugar, and a few teaspoons of balsamic vinegar is a perfect topping for goat cheese on baguette. Sprinkle walnut pieces on top to round out the intensity of this elegant appetizer.

By Lauren VanZandt-Escobar