Braised rhubarb with oranges and walnuts
The beautiful pink color of this dish is perfect for spring. Enjoy this on its own, as a side dish to lean roast pork or ham, or spooned over yogurt or ice cream. If you don't cook with it often, rhubarb is worth familiarizing yourself with. It's celery-like vegetable treated like a fruit. The long pink to red stalks are much too tart to eat raw and are typically cooked down with sugar to temper the tartness. Rhubarb is also called pieplant because it is delicious in pies but also makes wonderful dessert sauces and jams. Enjoy it when you see it in the market. It has a very fleeting season and when the cool spring weather gives way to summer, it will be gone.
1 pound(s), peeled and cut into 1/2-inch pieces
Unsweetened orange juice
1 medium, peeled, white pith and pits removed, segmented
¼ cup(s), toasted
- Place rhubarb and water in a large skillet. Simmer over medium heat until tender when pierced with fork, about 8 minutes; do not overcook.
- Remove from heat and stir in remaining ingredients. Serve warm or cold. Yields about 1/2 cup per serving.