By Chef Jeremy McLachlan

Oh, Rhubarb, you got me rockin' and a-reelin' but everyone thinks you're only for dessert! My girl Rhubarb has an amazing bright acidic flavor and when cooked right can make for an amazing accompaniment to any savory dish. Rhubarb is not just for pie! Rhubarb in cocktails is especially fun. The next time you make yourself a gin and tonic or a screwdriver, take a chance and muddle a little rhubarb in there for an extra layer of awesomeness. As Kathy Kingen explains in her blog, "Pucker Up for Rhuby," its astounding nutritional value is a reason to cultivate her.

This month I am sharing with you one of my favorite ways to enjoy fresh spring rhubarb — Rhubarb Chutney. Serve this wonderful concoction over chicken, fish, steak or just smear it on some fresh bread or crackers.

Rhubarb Chutney Recipe

1 cup red wine vinegar
1/2 cup sugar
1/2 sweet onion, finely minced
1/2 red bell pepper, finely chopped
1/2 teaspoon chili flake (you can add more if you like it hot)
1/2 pound rhubarb, diced 1/4-inch squares
1 tablespoon cornstarch
2 tablespoons cold water
3 green onions, chopped
kosher salt to taste

In a heavy-bottom saucepan over medium heat, add vinegar, sugar, sweet onion, red pepper and chili flake and cook until liquid is thick like syrup, about 15 minutes. Add rhubarb and increase heat to medium high; cook 5 to 7 minutes. Meanwhile, in a small dish combine cornstarch and water and mix until smooth. Add cornstarch to rhubarb mixture stirring until incorporated; remove from heat and pour into shallow bowl to cool. Add green onions and salt to taste. Chill.

Salty's pastry chefs serve you Rhubarb Tarte Tatin in April, and if you can't make it in to Salty's, try our home-cook's recipe.

(Author of Kitchen Talk, Jeremy McLachlan is also Corporate Chef for Salty's Seafood Grill restaurant group. He says: My love is to create great dishes with fresh seafood, as we are a seafood restaurant, but not forget the meat lovers. My goal is to match exceptional food with our incredible views. Living in the Pacific Northwest, we are fortunate to have an abundance of regional treasures. The use of these fresh ingredients is key to Salty's Northwest cuisine. If you have any questions about cooking, feel free to email me at chef@saltys.com.)