Revisiting this thought: Rhubarb…not just for pie!
05.30.18: When I originally wrote this article, I had purchased a rhubarb plant for a magazine photo shoot. I planted it afterward and have watched it each year display its large leaves…never harvesting before the large plume-like blooms appeared. This year I got ahead of the blooms and made this rhubarb ketchup but added in curry powder and a little bit of ground hot peppers for a tantalizing new version. It’s still exceptional on the Lamb Sliders, but I love it on just about anything from simple hamburgers, grilled chicken, and steak to breakfast sandwiches. ENJOY the bounty!
05.12.15: Rhubarb makes its appearance as one of the first vegetables of spring. It’s often polarizing. Those of us who grew up on rhubarb pie in the midwest have a fondness for its tart contrast to the sweetness added in the pie-making process. However, this fleeting springtime produce is equally delicious as a savory treat and this rhubarb ketchup recipe, created to utilize and preserve rhubarb when it is abundant, is sure to win over rhubarb skeptics. Try it with our Lamb Sliders.