Recipe of the week

“For many of us, it’s hard to imagine rhubarb without a generous amount of sugar to take the edge off its sharp taste,” said Polina Chesnakova in The Washington Post. But “the bright tang that allows rhubarb to be a welcome foil to rich, buttery pastry is the same distinct flavor that lends itself to myriad savory preparations.” Pickle it for a few hours to use as a bright topping for salads or burgers.

Or just shave it, and use it to elevate a fish taco, a trout fillet, or a salad like the one below. No knock against pies, but the time has come for rhubarb to be “seen

for what it truly is—a vegetable.” 2 tsp apple cider vinegar • 2 tsp honey • 1 tbsp plus 1 tsp extra-virgin olive oil • 1 cup thinly sliced or shaved radishes (about 1 bunch) • 1 cup thinly shaved rhubarb (about 4 oz) • ½ cup

thinly sliced red onion • ¼ cup finely chopped fresh cilantro • ¼ cup hulled, roasted, and salted

pumpkin seeds (pepitas) • kosher salt

• Whisk together the vinegar, honey, and oil in a medium bowl. Add the radish, rhubarb, onion, cilantro, and pumpkin seeds, tossing to coat. • Taste and season lightly with salt, plate right away. Serves 4.