According to Melissa Clark, “Sausages have no season… They are as good served with potatoes and cabbage in the dead of winter as they are grilled in the summer, with ripe tomatoes and basil on the side.” With that in mind, she presents a savory rhubarb and sausage recipe in her latest book, Dinner: Changing the Game. It’s a rather simple preparation that nicely dresses up pan-seared, no-season sweet Italian sausage with the springtime darlings Swiss chard and rhubarb. She continues the unexpected combination with ginger, currants and a touch of warm curry spice in the form of garam masala. The result is a bracing, chutney flavored jumble of greens that cuts through the porky richness of sausage.
Sweet and savory. I love the way this recipe flips those expectations on their heads. First, there’s pork sausage sweetened by a little fennel seed. And then there’s rhubarb. Which is typically seen sweetly paired with another seasonal favorite – strawberries. Most folks, this cook included, associate rhubarb with dessert favorites such as pies, crumbles, and cakes. These sweets are so beloved that it’s easy to forget that rhubarb stalks are actually vegetables.
Vegetables so savory that they’re sour.
Clark recommends serving this savory rhubarb dish with a side of grains such as polenta, barley, or quinoa. I chose crispy little polenta cakes. GREG