Yes, you read that right. Rhubarb and peas go together like, well, rhubarb and strawberries. Instead of cooking your rhubarb down in a ton of sugar, why not take a trip to the sour and savory side of the spring flavor spectrum?
Pickle Your Rhubarb
Grab your stalks of fresh red rhubarb, peel the tough outer skin, chop it small and pickle it in our Strawberry Rosé Living Vinegar along with a pinch each of salt and sugar. That classic strawberry and rhubarb combination reinvented. Pickled rhubarb is a revelation—tart, vegetal, and just plain springy. Our suggestion is to pair it with fresh spring peas but be sure to make extra. You’ll want some on everything you cook.
Two Peas in a Pod
While the rhubarb and Strawberry Rosé get to know each other, shuck your fresh peas, blanch them in salted water, and shock them in an ice bath. Charred snap peas would also be great here—and a heck of a lot less work. Spread some ricotta or other fresh cheese on a plate, throw the peas on top, add some pea shoots if you have them, dress with your best olive oil, and finish with the pickled rhubarb, a bit of the brine, a sprinkling of flaky salt, and a healthy dose of fresh ground pepper. Now’s the time to call yourself a chef, pat yourself on the back, and dig into a plate of fresh spring flavor.