I learned recently that rhubarb is in the chard family — which makes sense, with its juicy crunchy red stems, and wide dark green leaves (unlike chard, of course, the rhubarb leaves are poisonous and must be discarded). Rhubarb is one of my favorite early summer treats. I recently enjoyed some Rhubarb Ginger Jam, and also found stewed rhubarb the perfect topping for a bowl of vanila Coconut Bliss (the sweetness in the ice cream offset the tanginess of the rhubarb perfectly).
But what about chicken?
Seems there are several options for pairing this mouthpuckering flavorburst with the steady, rich flavor of chicken. Here are a few to try:
Chicken Legs & Thighs Braised in a Savory Rhubarb Onion Sauce by SippitySup, where the chicken is braised alongside the rhubarb to create a thick, flavorful sauce
Lemon-Rhubarb Chicken by Bon Apetit, where the rhubarb is sauteed and then stuffed under the skin before baking
Rhubarb Chicken by Anne’s Food, where the chicken is simmered in a creamy rhubarb and chili curry (I suggest substituting coconut milk for the cream in this recipe!)