balsamic rhubarb


So when we were at the Stumbling Goat the other night, one of the entrees I was eyeballing consisted of duck breast served with Bluebird Farms farro and rhubarb. I thought that sounded swell, but also rather like something I could make at home. So, the following night, I made it at home. More or less.


We didn’t have any duck, but I did have a package of chicken thighs left over from a Gretchen’s class last week. I roasted them with a sprinkling of herbed salt. I did, in fact, have Bluebird Farms farro (fantastic stuff, so nutty and chewy), which I simmered in salted water, then drained and tossed with chopped sage and orange zest. For the rhubarb, I improvised, cutting it into medium pieces, tossing them with olive oil and a bit of salt, and roasting them in the 400° oven with the chicken for about twenty minutes. The rhubarb softened but began to caramelize a bit near the end – I was very careful not to touch the pieces for fear they’d fall apart. When I took the pan out of the oven I sprinkled a bit of brown sugar on top, then balsamic vinegar over it all. I used a large spoon to carefully lift the pieces out of the pan onto our plates, along with the mixed juices.

The dinner worked really nicely – the chicken had some of the crispest skin I’ve ever achieved (not sure why), the farro was delicious, and the rhubarb was soft and both tart and sweet, going great with the chicken and the farro. Next time for the rhubarb I think we’ll use white sugar instead of brown (my husband said he felt like he was eating a rhubarb crisp with dinner) and lots more vinegar, but we’ll definitely do this again.

One thought on “balsamic rhubarb

  1. Love the sound of this. Rhubarb and farro are 2 of my favorite foods. And, like you, I often duplicate restaurant ideas at home, with mostly good results. I am definitely going to try cooking rhubarb in the roasting pan alongside chicken. Yum. See you at IFBC

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