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Spring in Vermont means lots of delicious happenings, including vibrant red rhubarb, and delectable sugar snap peas bursting with freshness. Often, we see rhubarb combined with strawberries, another treasure of the season, but it is also delightful in savory preparations, adding a tang that tastes like nothing else!
It sort of looks like applesauce, but tastes much more tart. Rhubarb is a perennial plant, and you use the stalks only. This is one time I will tell you NOT to use the leaves as well because they will make you quite sick.
But the stalks can be eaten raw with a little salt, or cooked in either sweet or savory dishes, your choice. The strawberries, of course, are abundant right now locally, so save some of those too for the winter pie!
Substitute another white fish if you like, or swap out the seasonal vegetables. This is quick to make, easy like a sheet-pan supper, but festive enough for company. Prep the vegetables: Slice the rhubarb in half lengthwise and chop. Slice the onion, pole to pole. Crush the seeds with a mortar and pestle, or the back of a heavy pan. Remove the strings from the snap peas, and the stems from the mushrooms.
Cut them any way you like. Heat a large skillet over medium high and add the oil and butter. Deglaze with the wine and juice. Add the rhubarb and maple syrup, sprinkle in a little salt. Bring to a boil, reduce to a simmer, and cook until the rhubarb has softened and lost its shape. This should take about 20 minutes, depending on the firmness of your rhubarb, and it will look like applesauce with a bit of texture still.