Add the scallions and rhubarb and saute for 5 to 7 minutes, until rhubarb is tender. Remove from heat and let cool to room temperature. In a large bowl, whisk together the olive oil, ...

1 small onion (or 1/2 medium), sliced thin into half-moons. 1/2 teaspoon kosher salt. 1/3 cup thinly sliced rhubarb (or lemon juice, see below) 8 ounces rainbow or other chard, any larger leaves cut ...

1 ½ Cups Rhubarb-peeled, ½” diced 2 tsp. Fresh Ginger-chopped finely 3 Tbsp. Red Wine Vinegar 3 Tbsp. Honey Salt and Black Pepper to taste • Heat a sauté pan on medium high heat.

A vegetable that often masquerades as a fruit in sweet dishes, rhubarb is a true harbinger of the season, appearing in April and, if we're lucky, lasting until July. You can save some for an ...

The pronounced tartness of rhubarb has us reaching for sugar to tame it. But you can take advantage of that sour note to punch up a mild chicken dish, using pepper jelly for a touch of sweetness ...

3 Meanwhile saute rhubarb and onion in remaining 2 tablespoons olive oil in the same skillet until tender, about 5 minutes. Add juice and vinegar, ...

Simmer for 10-15 minutes until the rhubarb is completely tender. Article content. Step 2. Article content. Let the relish cool a little before putting it into a hot glass jar (see note).

So I quickly sauteed rhubarb in butterscotch before spooning it into the pan, but when it emerged from the oven, the fruit had disintegrated, cleaving to the pan like a mushy, mealy glaze.

A vegetable that often masquerades as a fruit in sweet dishes, rhubarb is a true harbinger of the season, appearing in April and, if we're lucky, lasting until July. You can save some for an off ...

1 ½ cups Rhubarb-peeled, ½” diced 2 tsp. Fresh Ginger-chopped finely 3 tbsp. Red Wine Vinegar 3 tbsp. Honey 1 tsp. Mustard Salt and Black Pepper to taste. Heat a sauté pan on medium high heat.