Rhubarb is a vegetable, even though we treat it as a fruit. I only ever had it as stewed rhubarb with custard or rhubarb fool in childhood, and I loved it. Understanding later on that rhubarb could be a savoury ingredient was a game-changer.
If you think about it, rhubarb isn’t sweet at all. Even the gorgeous bright pink forced Yorkshire rhubarb is markedly sour. Rhubarb loves sweet though. That makes it a wonderful ingredient in terms of a play on sweet and sour in a dish. It makes lovely ketchup too. It works with most meats, I especially like it with lamb and a roast like pork belly. Continue reading