Gerlind's Gourmet
(05/15/2009) By Gerlind Dubey

The Culinary Delights of Rhubarb

Fruit or Vegetable?

Rhubarb is a favorite pie plant, but it suffers from an identity crisis. Is it a fruit or vegetable? Sunset’s “New Western Garden Book” describes rhubarb as an “uncommon vegetable” that’s used as a fruit in sauces and pies.

Rhubarb is especially appreciated by gardeners and cooks alike, because it’s one of the first edibles to appear in the spring garden.

In the kitchen, rhubarb ads zip to pies, jams, cobblers and tarts like only rhubarb can do. When you combined rhubarb with strawberries and other fruits, the flavor only gets better. The following recipe is especially nice served with poultry, Or try it over grilled pork chops.

Rhubarb Cherry Sauce
1/2 cup tawny port
1/2 cup dried cherries
1/4 cup chopped shallots
1 pound fresh rhubarb -- trimmed and sliced
1 1/2 cups chicken stock
1 tablespoon cornstarch -- dissolved in
1/4 cup orange juice tablespoons orange juice
1 teaspoon coarsely ground black pepper
In a small saucepan heat the port over moderate heat until it is hot. Add the cherries, cover the pot and let the mixture stand for 15 minutes.

Add a little oil to a skillet and heat, add shallots and saute over moderately high heat until softened. Add the rhubarb and sauté for 5 minutes. Transfer the mixture to a bowl. Add the cherry/port mixture to the saute pan and let it simmer for 1 minute. Add the chicken stock and simmer until reduced by one third. Whisk in the arrowroot mixture and let the sauce come to a boil. Add the pepper and salt to taste. Serve warm.

ENJOY!