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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
Published On: June 30, 2022