Rhubarb is a vegetable that fully embodies springtime. I remember a rhubarb plant growing in our backyard where we grew up, the leaves (seemed to me at my age, at least) were massive and I knew to not eat them. Why? Well, I didn’t question it. I just knew to not eat the leaves. But the stalks… rich and tart. Perfectly complementing the strawberry’s sweetness and held their own ground beautifully in compotes, jams, and pies.
But what about savory dishes?
Do you, boo.
Feel free to play around with the herbs used, tailoring it to your taste. For busier days this will work well in the slow cooker, too. Turn the slow cooker on low. Place the rhubarb and honey in the bottom of the slow cooker crock, drizzle with olive oil and toss well. Massage the ribs as suggested and sear for a few minutes in a hot skillet and place in the crock. Cover and cook on low for 6-8 hours.
- 1½ lb rhubarb, stalks cut into quarters
- 6 TB runny honey
- Extra virgin olive oil
- 1½ tsp sea salt
- 1 handful fresh organic flat leaf parsley, chopped
- 1 handful fresh organic mint leaves, chopped
- 1 handful fresh organic chives, chopped
- 2 lbs lamb ribs, sliced into 3-4 rib portions for easier arranging
- Preheat oven to 300° F. Line a half sheet pan with parchment paper.
- Lay the rhubarb on the sheet pan, drizzle with honey and some olive oil, tossing together with hands, spreading the rhubarb evenly across the pan.
- Massage lamb ribs with olive oil, sea salt, and fresh chopped herbs.
- Place the lamb ribs on prepared rhubarb and cook for about two hours until the meat is fork-tender and pulls away easily from the bones. *Don't forget to save the bones for broth!*
- Let the ribs rest 5-10 minutes before serving.
This dinner was well-received by The Mister and kids. I may not have a rhubarb plant growing on our patio, but I’m hoping they’ll have fond memories of rhubarb just as I did.