Site Information

The Salty Dog's Blog

Stewed Rhubarb with Tarragon

Posted by Didi Davis on

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.

Variations:
- Add 1 teaspoon cinnamon with the tarragon.
- Replace the tarragon with thyme or chives.

Recipe and variations copyright Deirdre Davis 2016

View Comments


Cauliflower with Harissa Dressing

Serves 4 to 6 depending on size of cauliflower Harissa is a very hot Moroccan/North African chili pepper paste available in tubes or jars in many markets and specialty food stores. If Harissa is not available, you may make it at home (method below). Serve the cauliflower hot or cold. You may change the vegetable [...]

Read More »


Stewed Tomatoes

Serves 4 to 6by Chef Didi Davis from Side Dishes: Creative & SimpleSave this dish for when you have juicy, fully ripe tomatoes from the vine. Serve with roast chicken, pan fried veal scallopini, roast leg of lamb or an omelet.4 tablespoons unsalted butter1 large onion, choppedSea salt (we suggest Bay of Fundy Sea Salt)Freshly [...]

Read More »


Ginger Orzo Salad

from Side Dishes: Creative and Simple by Chef Didi Davis Serves 6 to 8 Cooked orzo is mixed with shredded radishes and carrots and tossed with a ginger-mint dressing. The salad is then left to chill and marinate. This salad is terrific to carry along on a picnic. Make it early in the morning or the day before [...]

Read More »


Chilled Couscous with North African Flavors

Serves 4 Drained Yogurt has a texture similar to sour cream, and in this salad, it becomes the base for a dressing to which sweet and hot spices are added, along with oil and lemon juice. The dressing is mixed with the couscous and with diced tomato for extra juiciness. Serve with chicken, fish, pork, [...]

Read More »


Lentil Tabbouleh

from Side Dishes: Creative and Simple by Chef Didi Davis Serves 6 Bright with lemon juice, tabbouleh is traditionally made with bulgur and garnished with an abundant amount of chopped parsley and mint. This version substitutes lentils for the bulgur and adds bits of diced tomato. Serve this fresh-tasting dish with lamb, chicken, fish, and burgers [...]

Read More »