Vendor: Chef Mark
Type of Meal: Appetizer
2 c chopped rhubarb
2 T olive oil
4 T. sugar or honey
½ c. thinly sliced radishes and radish greens
½ c. thinly sliced green onions or spring onions
¼ c. garlic scapes or 1 T. minced garlic
1 t. chile pequín
salt and pepper to taste
¼ c. chopped herbs – I used a mixture of mint, chives and chervil because that’s what was growing well in the herb beds in front of the RH. Use what’s in season and fresh.
1. Saute rhubarb in very hot pan in olive oil, add sugar or honey and cook for about 2 minutes. You want the rhubarb to release its liquid but not turn all mushy. Add chile and garlic scapes or garlic, toss and take off heat.
2. Add rest of ingredients and toss again, (start with 1 t. salt and ½ t. pepper and taste).
3. Let sit for 10 minutes for flavors to meld and enjoy.