My neighbor Debra—whose garden is nothing short of spectacular—kept waiting and waiting for her rhubarb to turn red. Until she finally discovered that she had planted a green variety. Who knew?! Two weekends ago she harvested her green haul, and shared a couple pounds with us. And oh my lordy! Sweet-tart and delicious. Raw, it tasted like biting into a crisp granny smith. Simmered down with a little honey and orange juice, the rhubarb becomes sweet and tangy.
I wasn’t wild aesthetically speaking about a gooey green crisp or pie—the go-to uses for summer rhubarb—so instead I went savory with this awesome recipe for Black Sea Bass with Sweet-and-Sour Orange Rhubarb Sauce. The recipe is not low maintenance, let’s put it that way. But the results are worth the effort. The simmered rhubarb gets pushed through a sieve, and then added to a slow-cooked sauce of caramelized onions, tomatoes, ginger and spice.
Heaped over beautifully roasted buttery filets of sea bass and served with stir-fried baby bok choy, this silky sauce is divine.
Mixed in with red quinoa the next day for lunch, it is every bit as satisfying.