Savory ways with rhubarb

Nicknamed “pie plant” in the U.S., rhubarb has been misunderstood for decades. Long labeled a fruit, it’s in fact a vegetable, and while frequently tucked into desserts, this sour springtime stalk has plenty of savory applications. Rhubarb offers a delicious counterpoint to meats and can even be incorporated into soup, slaw and gratin.