Ryan Donahue of Donahue Photography
Berkshire pork belly with spiced rhubarb consommé en gelée, poached rhubarb, petit wild rhubarb, and pickled pearl onions from Pajo Bruich of the Lounge ON20, Sacramento, California
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Petit Wild Rhubarb

Farmer Lee Jones / May 31st, 2012

A chef’s creativity drives new dimensions of traditional items. Take rhubarb, for instance. As a full-size stalk, it is a must for your spring menu, because once the season is over, you have to wait until next year to enjoy it at its peak again. However, we grow a petite wild rhubarb year-round that lends itself to many nontraditional applications.

With the familiar tangy citrus flavor of the first early spring rhubarb, the beauty of petite wild rhubarb is its new and interesting shape and texture. It has been popular with mixologists as a flavorful stirrer. It can be used as a skewer for fruits or as an eye-catching garnish. Chef Pajo Bruich (executive chef of The Private Table, formerly of the Lounge ON20, both Sacramento, California) considers it the perfect complement to his 12 hour Berkshire pork belly with spiced rhubarb consommé en gelée, poached rhubarb, petite wild rhubarb, and pickled pearl onion. It wouldn’t be the same with a stalk of full-size rhubarb, would it?