Rhubarb, the strikingly tart red stalk of spring, has been around since the 18th century, when it was valued more for its medicinal properties than its flavor. Over time, it spread across the globe, from France and Italy to Persia, taking on different culinary roles along the way. In Europe, it became synonymous with jams and desserts, while in Persia it often appeared in savory dishes like lamb and vegetable stews. In India, it’s commonly pickled with a blend of spices.
This recipe highlights rhubarb in a simple, savory preparation alongside another spring favorite: asparagus. Roasting mellows rhubarb’s sharpness while preserving its brightness, creating a balance of tart and tender. Finished with a drizzle of honey, creamy goat cheese, fresh mint and toasted cashews, this dish works equally well served warm, at room temperature or chilled.
