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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
Main Ingredient(s): Onions, Rhubarb, Tomatoes

Steps:

  • Wash and dice rhubarb. Peel and dice onion. Set aside.
  • Melt the butter in a medium sauce pan over medium high heat. Add rhubarb and onion. Cook, stirring occasionally, until tender, about 5 minutes.
  • Add all remaining ingredients to pot.
  • Bring to a boil and them reduce to a simmer for about 10 minutes.
  • Taste and adjust seasoning.
Photo of Rhubarb and Tomato Stew in a white bowl with serving spoon on wheat color placemat- close up
Photo of stalks of rhubarb in pile on cutting board
Photo of Rhubarb and Tomato Stew in white bowl with serving spoon on floral runner
VT Fresh Cooked, Ate, Approved graphic with a check mark.

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VT Fresh is funded in part by the USDA’s Supplemental Nutrition Assistance Program (SNAP). USDA is an equal opportunity provider and employer. In Vermont, SNAP is called 3SquaresVT. It can help low income people buy foods for a better diet. To find out more, contact the Vermont Foodbank toll-free at 855-855-6181.

Published On: June 30, 2022