Skip to main content

The Food Matters Project: Take 2 - Fish Braised in Rhubarb Sauce

If you've been following along with this rhubarb recipe debacle, you'll know that my first take at this assignment was, tragically, devoid of the namesake ingredient: rhubarb. How do you make a rhubarb sauce without rhubarb? Well, you don't. But I tried...and so did a bunch of the bloggers in the Food Matters Project.

Then, the day after my attempt, I came across rhubarb at a grocery store whose produce clerks had sworn to me, over the phone, that they wouldn't have rhubarb available until June. I bought every single stalk. No joke.

I just needed to get some other rhubarb creations out of the way before I braved this again. Besides, I wanted to read all of the other bloggers' takes and incorporate the best elements. I have to admit that the four in my household are rhubarb fanatics. And I got four thumbs up on this dinner. But my husband did say, "if someone doesn't like rhubarb, this is definitely not the dinner for them...but I love it!" Me, too.

Thanks to all the bloggers who tackled this recipe, I garnered some inspiration from all of your posts. From Alissa of Big Eats Tiny Kitchen, I used honey instead of sugar; like Lexi from Lexi's Kitchen, I served it with farro. Well, I didn't have enough farro for the four of us, so I did a mixture of farro and red quinoa. And, perhaps my favorite adaptation - like Erin from Naturally Ella, I added greens to the sauce. She used kale. I had rainbow chard from my CSA box. This was a hit!

1/2 C honey
1/2 C water
4 C fresh rhubarb, sliced
2 C rainbow chard, thinly sliced
2 tepin chiles, crushed
pink Himalaya salt
flower pepper
juice and zest from 2 Meyer lemons
filets of white fish
fresh rosemary, chopped
fresh thyme, chopped

Put a large, deep skillet over medium heat and add the honey and water. Cook, occasionally shaking the pan gently, until it bubbles 5 to 10 minutes. Turn off the heat and carefully stir in the lemon juice and zest. Turn the heat to medium-high and cook, stirring constantly, until a thicker syrup begins to form.

Add the rhubarb slices, fresh rosemary, fresh thyme, and tepin chiles to the syrup; adjust the heat so the mixture bubbles a little but doesn't boil. Cook, stirring occasionally, until the vegetables soften and begin to melt into the sauce, about 5 minutes. Add the chard and cook until it's wilted, another 5 minutes or so.

Add the filets of fish. Cover and cook, undisturbed, until the fish is done (a thin-bladed knife inserted into the center will meet little resistance), about 5 minutes. Taste and season with freshly ground pink Himalaya salt and flower pepper. 


I served this with farro and quinoa. So, with the help of the Food Matters Project community, this was a success. I will definitely make this again before rhubarb season draws to a close. Thanks, all!


  1. Wow, We cook so similarly. I've been writing about Rhubarb lately and chard, both grow in my garden! Nice to find your blog.


Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce