It’s easy to forget that rhubarb is a vegetable.
Much of the time, you’ll find it buried, like a fruit, under an avalanche of sugar baked into a pie, crumble or cake, or maybe simmered into a compote.
With a bracing acidity reminiscent of citrus or pomegranate and no pesky seeds, it lends brightness and tang to all sorts of savory dishes.
It also adds body, cooking down into a thick sauce with a soft, pulpy texture much like tomato (an actual fruit), though sharper and pinker.
Think vinegar, but with precision and finesse.
Persons:
pinker