Rhubarb is one of those edible plants that you can literally ignore in a sunny corner of your garden and it will grow and produce fruit year after year. After walking by and see the large leaves and the beautiful ruby red stems, you know it’s time to harvest.
Whether you grow it yourself or find it in the local market, you should try using it as a savory component, taking advantage of its bright and tart flavor.
In this recipe, I created a mashup of an onion jam (using a recipe my niece sent me) and my rhubarb sauce to create a sharp and sweet jam to pair with fish or chicken. It works really well on fish like cod, salmon or halibut. I also like to pair with grilled boneless, skinless chicken breasts.
In combining the rhubarb with the sweet Walla Walla onion jam, you can add much less sugar to the rhubarb. In cooking the rhubarb, I mixed some unsweetened pomegranate juice into the water to add even more of the tart flavor!
This jam makes enough to put up in jars and can keep in the refrigerator for up to two weeks. It is great on whole wheat toast with a fried egg or on bruschetta with smoked salmon as an appetizer.