Quick, name three rhubarb recipes—in all likelihood you landed on pie, cobbler, and compote, all of which represent the perfect pairing of sugar to the lip-smacking tartness of this summertime favorite. But rhubarb is more than just a sweet tooth’s sweetheart: this succulent stalk deserves its time in the savory sun. Branch out with this recipe for salmon with rhubarb tea and candied almonds, served by JJ Johnson at our recent Greens: Celebrate Harlem event. Seared salmon is doused in a spicy, sour, and sweet liquid and paired with caramelized almonds that offer a satisfying crunch with just the barest hint of heat. A flavorful mixture of tastes and textures, this dish is sure to have to you hauling home rhubarb by the handful to serve for breakfast, lunch, and dinner. Get the recipe.
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Maggie Borden is associate editor at the James Beard Foundation. Find her on Instagram and Twitter.
