Beyond Jam: Discover the Savory Side of Red Rhubarb with Alan Bergo’s Rhubarb Sauce
Chef Alan Bergo, based in St. Paul, Minnesota, U.S., shares the beauty of foraging (searching for edible wild plants and nature’s seasonal gifts and bringing them into cooking), and shows why it can become one of the most flavorful and memorable food experiences in life.
With experience as a sous chef at Heartland Restaurant in St. Paul, Minnesota, he shares his passion for cooking with wild foods and seasonal ingredients as a culinary researcher, author, show host, and forager, bringing his knowledge and creations to a wide range of audiences.
This time, we introduce “Savory Rhubarb Sauce / Compote,” presented by Alan Bergo.
Savory Rhubarb Sauce (A Non-Sweet, Culinary Rhubarb Sauce) / Rhubarb Compote
I love rhubarb pie, rhubarb crisp, bars, and all of the traditional spring desserts I grew up with.
However, you may not know that savory recipes using rhubarb can also be wonderful. They are especially a great option when you want to use up a large harvest of rhubarb.
This is one of my favorite recipes: a sweet and sour, savory rhubarb sauce that pairs beautifully with chicken and pork, and can also be served as an accompaniment or accent on a cheese plate.
Improving the Rhubarb Sauce
I have been making a similar rhubarb sauce for many years. It was always delicious, but when I used green rhubarb, I sometimes felt that the color was not quite as appealing.
A few years ago, I learned a technique from Chef Michael Anthony’s book “V Is For Vegetables,” where he adds a small amount of tomato puree to rhubarb sauce. Since then, I have been making it the same way.
Other than that, very little has changed.
About the Ingredients
Here you have several options depending on what ingredients are available. Of course, you will need rhubarb, but each of the additional ingredients also plays an important role.
Aromatics
Since they are both spring ingredients, ramps (a wild garlic relative native to North America) and rhubarb are a perfect match. If you cannot find ramps, you can use a combination of garlic and shallots instead. Green garlic also works beautifully.
A small amount of grated ginger helps bridge the gap between sweetness and savory flavors.
Tomatoes
Tomatoes play an important role in this sauce.
Tomato puree helps incorporate the natural moisture released from the rhubarb and emulsifies the sauce, while also helping maintain an attractive color whether you use red or green rhubarb.
Sugar and Vinegar
Maple syrup or sugar helps create a smooth, cohesive sauce and balances the tartness of the rhubarb.
Vinegar adds depth and body to the flavor while balancing the sweetness and acidity. Without it, rhubarb alone can sometimes taste a little flat.
Fresh Herbs
The final touch is a handful of gentle, aromatic herbs.
Rosemary and sage are too strong, but adding torn basil, mint, tarragon, chervil, or similar herbs creates a wonderful flavor.
How to Make It
- Sauté finely chopped shallots and grated garlic, or chopped ramp bulbs, slowly in 1 tablespoon of butter.
- Add the vinegar and maple syrup, bring to a boil, and reduce the mixture by half.
- Add the rhubarb and tomato puree, then simmer gently.
- Cook for about 15 minutes, until the rhubarb becomes tender and begins to break down slightly.
- Resist the temptation to mash everything completely. I prefer a texture somewhere between a sauce and a compote, with some pieces of rhubarb remaining.
Serving Suggestions
This sauce is slightly sweet and slightly tart, making it an excellent accompaniment for pork and chicken.
It pairs especially well with grilled, roasted, or seared meats rather than braised dishes.
Beyond meat dishes, it is also wonderful served with a cheese plate.
You can also puree the sauce until smooth, but I personally prefer it slightly chunky, allowing you to enjoy the texture of the rhubarb and its beautiful color.
Cooking to Preserve Rhubarb’s Color
The outer skin of rhubarb contains a lot of fiber. Peeling the stalks creates a more refined sauce, but I usually leave the skin on when making this recipe.
This is especially important when using red rhubarb, as peeling it will reduce the vibrant color.
Recipe Reference
The savory rhubarb sauce introduced here is based on “Savory Rhubarb Sauce / Compote,” presented by Chef Alan Bergo of Minnesota, U.S..
The vivid color and sweet-tart flavor of red rhubarb offer a new way to enjoy this ingredient—not only as jam, but also as a wonderful pairing with meat dishes and cheese.
For the full recipe, photos, and video, please visit Alan’s official website.
Savory Rhubarb Sauce / Compote - Forager Chef（Alan Bergo）
That’s all for today!
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