This recipe explores rhubarb beyond the classic pairing of strawberries.  Why tomatoes?   Sweet tomatoes are naturally a bit acidic; the sweet and sour punch of rhubarb deepens the flavor of the tomatoes! The result is tomatoes that taste like a better version of themselves.  Rhubarb and Tomato Stew is easy to prepare, stores well and is super versatile.  It is great served over warm biscuits, as a side to dish to pork, chicken, or beef. For a true culinary delight, serve warm, topped with vanilla ice cream and a sprinkle of cinnamon.  Delish!!

Ingredients

  • 3 cups rhubarb, diced

  • 28 ounce can chopped tomatoes with juice

  • 1 cup onion, diced

  • 3 Tbsp. butter

  • 1/4 cup brown sugar, packed

  • 1/4 cup balsamic vinegar

  • 1/2 tsp. black pepper, ground

Instructions

  1. Wash and dice rhubarb. Peel and dice onion. Set aside.
  2. Melt the butter in a medium sauce pan over medium high heat. Add rhubarb and onion. Cook, stirring occasionally, until tender, about 5 minutes.
  3. Add all remaining ingredients to pot.
  4. Bring to a boil and them reduce to a simmer for about 10 minutes.
  5. Taste and adjust seasoning.
Photo of Recipe of Rhubarb & Tomato Stew

DOWNLOAD THIS RECIPE

Test This Recipe!

Cook and try this recipe and you’ll be entered to win a $100 gift card.

STEP 1: Test This Recipe.

STEP 2: Fill Out This Survey.

Explore VT Fresh

Are You In Need of Help?

Are You In Need of Help?

If you’re in need of help, the Foodbank has programs that can help you get the food you need.

Are You Able To Help?

Are You Able To Help?

1 in 3 of our neighbors in Vermont have experienced food insecurity during the pandemic. If you’re able to help, the Foodbank has opportunities for you!