I don't know whether it is the color that gets me, the nice balance of acid that it brings to a dish, or the feeling of living on the edge (the leaves are poisonous for humans to consume), but I just love rhubarb. It also has the added bonus of being high in pectin, so you can make a jam-like consistency without adding a lot of  thickeners.

The only thing I don't like is how short the season is! So if you are like me and want to incorporate as much rhubarb in to your diet as possible while it is in season, I've come up with a few different ways to do it, ranging from sweet to savory.

Rhubarb Syrup

1/2 cup sliced rhubarb

1 cup whole strawberries (fresh or frozen)

1/2 cup granulated sugar

1 1/2 cup water

1 teaspoon vanilla extract or paste

1 star anise

1 cinnamon stick, broken in half

1 clove

Bring all ingredients to a simmer. Cook until fruit has softened and liquid has reduced by 1/4. Puree and use immediately or store in an airtight container in the refrigerator.

Rhubarb and Strawberry Toaster Pastry

Makes 4 medium sized pastries

For filling

1/2 cup rhubarb

1 cup whole strawberries, sliced or diced

1/2 cup sugar

3/4 cup water

1/4 teaspoon cinnamon

1/8 teaspoon freshly grated nutmeg

Pinch of salt

For assembly

Pie dough, for forming (you'll need about 1/2 a crust's worth)

1 egg whisked with 1 tablespoon milk or water

Place all ingredients except for the dough in a saucepan and bring to a boil. Continue cooking, stirring occasionally, until fruit is cooked and mixture thickens. Set aside to cool.

Preheat oven to 425 degrees F. Line a sheet tray with parchment or a silpat and set aside.

Roll pie dough in to a rectangular shape. Cut in to 4 strips, then cut in half to make 8 rectangles. Divide filling equally between 4 rectangles. Wet edges of rectangles with filling with water, and place remaining dough on top of filling, pressing air out as you seal. Using a fork, crimp edges of dough. Brush the top of each pastry lightly with egg wash, and cut two small slits in dough above filling to release steam.

Place pastries on prepared sheet tray and bake in preheated oven and bake 15-20 minutes, or until golden brown. Remove and cool slightly before frosting. Enjoy!

Beet, Rhubarb, and Fried Goat Cheese Salad

Serves 2-3 as an appetizer course

For Salad:

3 small beets, scrubbed clean

2 tablespoons olive oil, divided

1 large rhubarb stalk, cut in to 1/2" pieces

1 Tablespoon brown sugar

Kosher salt and freshly ground black pepper, to taste

Minced fresh thyme, for garnish

For goat cheese:

4 oz log of goat cheese

1/3 cup all-purpose flour

1/2 cup Panko breadcrumbs

1 egg

Canola or vegetable oil, for frying

Kosher salt, to taste

For dressing:

1 small shallot, minced

2 Tablespoons balsamic vinegar

1/4 cup Extra Virgin Olive Oil

1/2 teaspoon Dijon mustard

Kosher salt and freshly ground black pepper, to taste

Preheat oven to 425 degrees F.

Place beets on a sheet of aluminum foil. Drizzle with olive oil and season with salt and pepper. Wrap foil around the beets and place on a sheet tray. Place in preheated oven and roast until tender, approximately 15-20 minutes.

While beets are in the oven, prepare the goat cheese. Set up a standard breading station: place flour on a plate or pie pan, scramble egg in a small bowl, and place Panko on an additional plate or pie pan.

Divide the goat cheese in to 8 equal pieces. Roll each piece in to a ball. Dip first in the flour, then the egg, then in the Panko, shaking of excess between each dip. Place coated goat cheese in the freezer until ready to cook (this helps prevent explosions).

In a small bowl, whisk together vinegar, shallot, and mustard. Drizzle oil in slowly while whisking to create a thick emulsion. Alternatively, place all ingredients in a large cup and use an immersion blender to blend together. Season with salt and pepper.

When beets are tender, remove from oven and set aside to cool. Place rhubarb on sheet tray, drizzle with remaining olive oil and brown sugar and season with salt and pepper. Place in oven and roast until tender, about 10 minutes.

When beets are cool enough to handle, peel the skin off and discard. Cut in to bite-sized pieces. Toss with approximately half of the dressing.

Heat approximately 2" of oil in a pan to 350-375 degrees F. Place frozen goat cheese balls in to oil and cook until golden brown. Remove and drain on a rack set over a sheet tray (I have a video showing how this is done - link below). Season with salt.

Place beets, rhubarb, and goat cheese on plate. Drizzle with remaining dressing, and sprinkle with fresh thyme to garnish. Serve.

Rhubarb Chutney

Makes approximately 1 1/2 cups

1 Tablespoon avocado oil, or other neutral flavored oil

1/4 cup red onion, cut in 1/4" pieces

1 teaspoon yellow mustard seeds

1/2 teaspoon cumin seeds

1/4 teaspoon coriander seeds, lightly crushed

1/4 teaspoon ground turmeric

1 cup rhubarb, cut in 1/4" pieces

2 cloves garlic, minced

1 cup water

1 tablespoon honey

1 tablespoon molasses

1 cinnamon stick, broken in half

1 bay leaf

1 sprig parsley

1 sprig fresh thyme

Kosher salt and freshly ground black pepper, to taste

Heat oil in a saucepan set over medium heat. Add onion and cook until translucent. Add mustard, cumin, coriander, turmeric, and rhubarb and saute until fragrant, about 60-90 seconds. Add garlic and continue to saute until you smell the garlic, about 30-60 seconds longer. 

Add remaining ingredients to pan and reduce heat to a simmer. Cook until rhubarb has softened and liquid has reduced to a chutney consistency. Season with salt and pepper. Remove cinnamon, bay leaf, parsley, and thyme. Serve immediately or cool and store in an airtight container in the refrigerator for up to 1 week.