A seasonal springtime standout, rhubarb is at once sweet and sour. As well suited to a savory side dish to complement meat, starch, and vegetables as it is to a palate pleasing desert, today’s dish blurs the lines between course. Combining a hint of smoky char with the unmistakably decadent kiss of maple syrup, I offer you the quick, easy, and (most likely unfamiliar) flavor profile of grilled rhubarb.
By now your homegrown rhubarb is likely ready for a harvest. Compost the leaves, rinse off the stems, and lay them out on a cutting board long enough to cut each piece of rhubarb lengthwise.
Once each stem is sliced into two thin strips, you’re ready to fire up the grill. I preheated a little hotter than necessary as you can see in the photograph below. But I was curious to experiment with a little extra char to see how well it held up.
Keep in mind that ripe rhubarb has enough sugar to caramelize or burn. The trick, of course, is to achieve more of the former and less of the latter.
It’s also worth noting that I set the burners on high beforehand then turned them down to low as soon as I laid the rhubarb strips across the grill. After quickly searing both sides with residual heat, I left the rhubarb on low, flipping a few times, to ensure that all of the rhubarb was tender.
Now let’s talk about maple syrup. I love it! I have an unabashed sweet tooth, and given my 13 or so year abstention from dairy and gluten, treats like maple syrup are how I salve my food envy. So I didn’t hold back when drizzling maple syrup over my grilled rhubarb. But you may, especially if you prefer tart flavors to sweet flavors. Taste as you add maple syrup. Or skip it altogether. A dash of cinnamon and a little vanilla might be delicious.
Time. To. Eat. Enjoy!
What do you think?