showing up all over the menus of chefs and adventurous home cooks. Maldaner’s chef/owner Michael Higgins is currently serving a rhubarb sauce with duck confit. Along with the sugar in his rhubarb preparations, Higgins says that he always likes to use a bit of honey, with which he says rhubarb has a natural affinity. Too much honey can overwhelm rhubarb’s flavor, but just a touch complements it.

Here are two of my favorite non-pie recipes for rhubarb.

Contact Julianne Glatz at [email protected].