Rhubarb is one of my favorite local foods. Any pie or crisp with rhubarb is going to be mine, trust and believe!
Rhubarb grows like a weed in Edmonton, but how can you make the most of it? We have some tips for growing, harvesting, and using rhubarb. And if you’ve got too much rhubarb to use yourself, donate it during our Rhubarb Blitz with Operation Fruit Rescue Edmonton.
For too long, rhubarb has been confined to the dessert menu. Well, I have a recipe for you today that makes rhubarb a star. This chicken rhubarb recipe is the perfect spring meal.
Not only that, it could be an excellent addition to your glamping trip!
- 8 chicken pieces (cut up a whole chicken, or get a variety of pieces)
- 1 tablespoon plus 1/2 teaspoon kosher salt
- 1 teaspoon black pepper
- 5 sprigs thyme, lemon thyme if you have it!
- 2 tablespoons extra-virgin olive oil
- 1 bunch green onion, sliced
- 2 garlic cloves, minced
- ½ cup dry white wine or cider
- 3 cups fresh rhubarb, cut into 1/2-inch pieces
- 1 tablespoon honey, or to taste
- 2 tablespoons butter
- Pat chicken dry and season with 1 tablespoon salt and 1 teaspoon pepper, or to taste. Place in container with the thyme sprigs and cover; refrigerate at least 1 hour or overnight. If you are going camping, freeze it already seasoned.
- Heat oil in a large skillet over medium-high heat. Remove and set aside the thyme from the chicken. Add chicken pieces to skillet and sear, turning occasionally, until golden brown all over. Transfer pieces to a plate.
- Reduce heat to medium. Stir in green onion and cook until softened. Add garlic and reserved thyme; cook 1 minute more. Stir in wine and bring to a simmer, scraping up any browned bits in the bottom of pan. Add rhubarb, honey, 1/2 teaspoon salt and a few grinds of pepper.
- Return chicken pieces to pan in a single layer. Cover and reduce heat to medium-low. Simmer until chicken is cooked through (internal temperature of 165F). Transfer the chicken pieces to a plate.
- Whisk butter into rhubarb sauce. Taste and adjust seasoning if necessary. Spoon sauce over chicken and garnish with the darker green part of the green onion, some fresh thyme and a few chunks of uncooked rhubarb if you want!