By now the local markets are stacked with a large variety of young and fresh vegetables, such as asparagus, radishes, carrots or rhubarb. The latter is categorized often as fruit, although it’s only the stalk of a plant. Probably it’s considered as a fruit, because it’s mainly consumed sweetened by sugar or syrups. Savory interpretations of rhubarb are rare, which is unfortunate, because the tart aroma of rhubarb adds freshness to a plate and replaces vinegars perfectly in spring or summer dishes. In this dish below I used rhubarb as a refreshing sour element.
