Maria Hines on Rhubarb
At the restaurant: "I love the way rhubarb can go sweet or savory," says Hines (Tilth, Golden Beetle, Agrodolce), who uses the veg in sorbets and other sweet treats. But it is Tilth's chef de cuisine Ariel Fishman-Larsch's savory treatment, in a sauce alongside sablefish, that stands out most. "It's got a nice tart quality that punches up the seared fish," she says.
At home: "Simmer it slowly with a little bit of sugar until it starts to break down. Taste and adjust the seasonings. Add a splash of vinegar and some chopped shallots and you've got a chutney."