This savory rhubarb thing seems to be working.   So, I am going to give it another whirl.

But, what next? Let’s see…

We did an exotic chutney flavored braise with rhubarb and served it with pork. It’s big exotic flavors were a good match to the robust roasted pork loin. We complimented the natural tang of rhubarb with raisins, ginger and orange zest.

It seemed like an obvious first swat at using rhubarb in a savory way. After all, Indians have been using sweet and sour sauces like chutney with savory foods for centuries; so have the Chinese. So this vaguely Eastern treatment was an easy choice for me.

Next we really pushed hard on the sour nature of rhubarb and pickled some as a garnish on a crunchy, nutty, creamy white asparagus and goat cheese salad. The slightly sweet, but super sour apple cider vinegar really brought out the sharp notes naturally found in rhubarb. And I must say that salad may have been one of the best things I ever made! I am making it again for a dinner party tonight. I have got the rhubarb in the pickling juice as we speak, err well, type!