Rhubarb

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This spring vegetable is usually treated like a fruit, relegated to the dessert menu for use in a pie or tart. Now restaurants are expanding rhubarb's role as a versatile vegetable that pairs as nicely with meat as it does with strawberries.

The Mansion Restaurant, Dallas, TX
Seared Foie Gras, rhubarb, caramelized pistachio and pickled strawberry; $28

Nice Matin, New York, NY
Duck Magret, shredded brussels sprouts, fingerling potatoes, pancetta, pignoli nuts and rhubarb gastric; $22.50   

Neil Jordan’s, Mount Pleasant, SC
Teriyaki Pork Chop, pineapple and rhubarb chutney, sweet potato mousse; $23

Bistrot Zinc, Chicago, IL
Duck Confit with bacon-polenta cake and rhubarb compote; $9.95

The Blue Plate, San Francisco CA
Chicken Liver Torchon with rhubarb relish, cocoa nibs and toast; $9

Café 3456', Bend, OR
Monte Cristo on brioche with ham, turkey, swiss, cheddar and rhubarb-marionberry  jam; $10

Mas Farmhouse, New York, NY
Poached Rhubarb over cream cheese panna cotta with rhubarb sorbet, candied kumquats and pistachios; $12

Vidalia, Washington D.C.
Warm Rhubarb Cornbread Pudding with strawberry-rhubarb salad, chiffonade mint and strawberry southern comfort ice cream; $10.50