Rhubarb: Playing With The Savory

What's one of the best things about visiting Beacon in late spring? I can finally start harvesting the rhubarb in Jess & Nancy's yard! I'd been anticipating some playtime since reading Bittman's crisp recipe a couple of weeks ago, and was then particularly inspired by Ben Kaufmann's savory recipe posted on Bittman's blog.

So, Sunday night I requested grilled pork chops for dinner, looked over Kaufmann's recipe, and headed out to the garden to harvest a few stalks of the pink and green wonderfulness.

Easy Savory Rhubarb Compote

• 1 teaspoon olive oil
• 1 small red onion, chopped
• 3 cloves garlic, minced
• 3 longish stalks rhubarb, cut into 1/2-inch pieces
• 1/2 teaspoon salt (I used a little more, but thought it was a little to salty)
• 1 tablespoon agave nectar
• 1/2 teaspoon chili garlic sauce

Heat the olive oil, then sauté the onion and garlic until it just starts to brown. Add the rhubarb, salt, agave nectar, and chili garlic sauce and simmer until the rhubarb falls apart, about 5 minutes. Taste and adjust seasoning if necessary (more agave if it's too puckery, more chili garlic for spice, etc.).

We were all pleased with the result, and now I'm really eager to explore rhubarb's savory side!

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