If you don’t like sugary syrupy rhubarb recipes, then this is your salsa. Refrigerate this at least 3 hours to let the flavors blend, even better if you let it sit overnight.
The warm rhubarb dressing makes a beautiful topping in this tangy wilted spinach salad.
This pork tenderloin dish brightens when accompanied by tart chutney. Make extra and spoon it over juicy slices of roasted meats, or over crackers and goat cheese.
Call this one cool chutney’s cousin. It’s brimming with warm spices like nutmeg, cloves and cinnamon, bringing a wonderful depth to roasted chicken, but it can also go sweet when drizzled over ice cream.
An elegant side that begs to be served alongside grilled salmon, seared duck breast or holiday ham.
Throw the fruit, sugar, and water in a bowl, boil, and then simmer. This recipe makes syrup for 2, so scale the recipe to make a larger batch. Store in an airtight container for up to a week. Yes, it’s on the sweeter side, but the rhubarb still adds a tart balance.
Baste it on ribs, chicken or turkey burgers and you’ve got a new family fave, promise!