Site Information

 Loading... Please wait...

The Salty Dog's Blog

Stewed Rhubarb with Tarragon

Posted 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.

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

Recipe and Variations Copyright Deirdre Davis 2020
Use of content requires permission.

View Comments

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 »