Last summer I got a bunch of rhubarb in my CSA share and I wasn't sure what to do with it so I made a few batches of strawberry-rhubarb bread. It freezes really well, too.
Sauté in a bit of oil a cut up stalk of rhubarb, a few cloves of roasted garlic, and a tablespoon of white wine vinegar. After a minute, mush a bit, add a quarter cup of water, and reduce to a sauce. Off heat, mix in some honey. Great tanginess on roasted chicken.
Last summer I got a bunch of rhubarb in my CSA share and I wasn't sure what to do with it so I made a few batches of strawberry-rhubarb bread. It freezes really well, too.
https://cheesecurdinparadise.com/strawberry-rhubarb-bread/#recipe
Sauté in a bit of oil a cut up stalk of rhubarb, a few cloves of roasted garlic, and a tablespoon of white wine vinegar. After a minute, mush a bit, add a quarter cup of water, and reduce to a sauce. Off heat, mix in some honey. Great tanginess on roasted chicken.
Thanks for that suggestion! I never considered pairing rhubarb with garlic. That sounds lovely!
The result is savory and fruity. I think the trick is cooking in the vinegar, which I would ordinarily add only at the end.