Rhubarb (a.k.a., the pie pant) is often and unfairly type-cast as a one-dimensional food that is uniquely destined to be pie filling. But rhubarb can be so much more than just a filler- with a little imagination, rhubarb’s tart flavor can be turned into a terrific sauce, a sugar-coated addition to plain yogurt or a tangy and refreshing summer drink. Rhubarb can even season the humble roast chicken with a rich and interesting flavor that will leave your guests smacking their lips and asking for more.
Here is a seasonal rhubarb dish that enhances chicken with garden produce that is ripe and ready right now. It’s simple, local and delicious- just perfect for an early summer supper.
Preheat oven to 400F
1 5lb. roasting chicken, separated into pieces and seasoned with salt and pepper
1 lb. of rhubarb stalks, diced
1/3 c. granulated sugar
1.5 tsp salt
4 stalks onion chives, diced
While the chicken is cooking, coat your rhubarb pieces with sugar and salt. Set aside and let these ingredients get to know one another.
Remove the chicken from the oven. Lift chicken from the baking dish and set aside momentarily. Pour your rhubarb into the baking dish and sprinkle in your chives. Then set your chicken onto the rhubarb and replace the dish in the over. Cook another 15-30 minutes. The rhubarb will dissolve into a lovely sauce, infused with chicken flavor (otherwise known as fat- yum!)
Use a meat thermometer to make sure the chicken is cooked through. Serve with brown and wild rice and a spring salad.