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June 26, 2013 in Food

Latah Bistro highlights the sweet-tart tendencies of rhubarb in an agrodolce that is served alongside the restaurant’s pantry plate, which features house-made country pate, coppa salumi and grilled rustic bread.

Madeleine’s Café and Patisserie pastry chef Alicia Purvis-Lariviere makes a compote of rhubarb, raspberry and vanilla bean that is used in baked goods from scones to strudel.

Sante Restaurant and Charcuterie incorporates rhubarb into jams, preserves and chutneys, and it is highlighted in the black cod entree, served with black pepper and leek risotto, topped with organic fennel and collard greens and rhubarb butter sauce.

Clover uses a rhubarb-infused syrup in its Rhubarb Daisy and the nonalcoholic Rhubarb Ricky.