Savory ways with rhubarb
This article was originally published in April 2016
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.
While known for its fuchsia hue, ripe rhubarb can range in color from pale pink to light green. It freezes wonderfully. Chop the stalks into ½- to 1-inch pieces and pack into freezer bags to be enjoyed all summer long. You’ll find locally grown rhubarb from Siri & Son Farms in Clackamas, Ore., and Montecucco Farms in Canby, Ore., at your neighborhood PCC.
Check out our collection of savory rhubarb recipes, including Tri-Tip Steak with Rhubarb Sauce, Rhubarb-Lentil Soup, Rhubarb and Fennel Slaw, and more.