Rhubarb Agrodolce

Rhubarb, rhubarb, rhubarb.  Everyone talks a good game each spring about how much they love you, but what do they do?  They cover you up in baked goods with strawberries so that they can't even tell what you taste like.  Look, I'm as guilty as the rest of them, but don't you think you're ready for something a little more....savory?

This is the perfect early summer side with a slightly hearty protein - roast chicken, grilled meat, etc.  And yes, rhubarb is a bit tart, so you may feel the need to increase the levels of sugar and/or vinegar to taste.  I've found that complimenting it with a side of couscous helps balance out the flavors.

Rhubarb Agrodolce
Adapted from Rhubarb Agrodolce with Raisins, Parsley, and Walnuts
2 to 4 servings

1 tbsp. olive oil
1 shallot, diced
1/3 lb. rhubarb (about 2 stalks, depending on size), sliced into 2-inch pieces
1 tbsp. brown sugar
1 tsp. red wine vinegar
1/8 cup golden raisins
1/8 cup pine nuts
Pinch of salt

- Prep all ingredients. Heat olive oil in small saute pan over medium heat.
- Add shallot and saute about 2 minutes.
- Add rhubarb, sugar, and vinegar.  Saute and allow to heat partially covered with occasional stirring until rhubarb is tender, about 5 minutes.
- Taste a small piece and adjust flavors as needed.  Add raisins, pine nuts, and salt, and saute for another minute or so.