Stewed rhubarb is such a favorite in our house that it marks the beginning of the season just as corn and the first fall apples signal theirs. This dish has a savory element; the addition of tarragon is a pleasing departure from more usual versions. Serve with ham, duck, pork, sausages, rich fish such as bluefish or salmon, or Chinese food.
1½ pounds rhubarb, rinsed and trimmed
½ cup didi davis food Lemon Sugar or any other sugar
¼ cup water
2 tablespoons chopped fresh tarragon or 2 teaspoons dried
Pinch of Grey Celtic or Himalayan Pink sea salt
Lemon wedges (optional)
Cut the rhubarb into ½-inch slices and place in a medium nonreactive saucepan with the sugar, water, tarragon and a pinch of sea salt. Cover and bring to a boil, stirring, over medium-high heat. Uncover, reduce the heat to medium-low and simmer for 5 to 10 minutes, stirring occasionally, until soft and tender.
Transfer to a bowl and cool to room temperature. Serve at room temperature or chill. Garnish with lemon wedges, if desired.
- Add 1 teaspoon cinnamon with the tarragon.
- Replace the tarragon with thyme or chives.
Recipe and Variations Copyright Deirdre Davis 2020
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