One day I was bored so I made this drawing.  It contains some thoughts on the flavour of rhubarb, with the intent of deepening our appreciation of the plant, and broadening its culinary application.

Rhubarb is almost always cooked with a sweetener to balance the sharp acidity of the plant.  Brown sugar deserves special mention.  Honey also works well, which has me wondering if Sauternes would pair well with a rhubarb dish.

Most forms of dairy, whether sweet or cultured, pair well with rhubarb.  Rich dairy tempers the acidity of rhubarb.  Ice cream is especially good at this.  Salty dairy like aged cheddar can be a good counterpoint to rhubarb’s bright acidity.

Eggs work surprisingly well with rhubarb.  Picture a … Continue reading.