A Lovely Spring Supper — Rhubarb Vinegar Adds Color and Zesty Flavor

This recipe is a joyful celebration of spring. Rhubarb offers brilliant pink stalks and a bright, tangy flavor that pairs beautifully with seafood. Although botanically a vegetable, rhubarb is often treated like a fruit and appears in jams, pies and sauces. My fondness for rhubarb goes back to my grandparents’ garden on Long Island, where stewed rhubarb and rhubarb-strawberry pies were seasonal highlights. When cooked gently on the stovetop rhubarb breaks down into a jammy puree; roasted, it keeps more structure and caramelizes slightly.

Making rhubarb vinegar at home is simple and rewarding. Slice rhubarb and simmer it briefly in red wine vinegar with a few whole cloves to add a warm, aromatic counterpoint. Let the mixture cool and steep so the flavors meld, then strain into a clean glass bottle. Press a little on the pulp while straining to leave a touch of rhubarb puree in the vinegar — this yields a gorgeous ruby color and a bit of body. The vinegar is assertively bright, but when folded into a butter sauce (beurre blanc) it mellows and complements the natural sweetness of day-boat scallops.

Pair the scallops and rhubarb butter with simple spring sides: mashed Jerusalem artichokes and charred asparagus. Jerusalem artichokes, also called sunchokes, are the edible tubers of a North American sunflower. They were introduced to wider markets decades ago and have a sweet, nutty flavor that often reminds people of artichoke hearts. I steam them until tender, mash with a little butter, and finish with a sprinkle of Himalayan sea salt for a clean, savory accompaniment. Their texture is slightly crisp when raw and smooth when mashed, bringing a pleasant contrast to the seared scallops.

I like to add a crunchy garnish of Jerusalem artichoke crisps — thin, golden chips made from the same tubers. Slice the tubers very thin, using a mandoline slicer for even results if you have one, then fry or bake until crisp. They are addictive and add both texture and rustic charm to the plate.

To balance the tang of the rhubarb, whole cloves are cooked with the vinegar and offer a gentle, sweet aromatic note. A pinch of freshly ground cloves in the butter sauce ties the flavors together; I grind whole spices at home with a spice grinder for the freshest flavor. Use the cloves sparingly in the sauce so they enhance rather than overwhelm the delicate scallops.

Serving notes and tips:

Choose firm, unblemished rhubarb stalks for the brightest flavor and color.
Use day-boat or fresh dry-packed scallops when possible; pat them dry before searing to get a golden crust.
Keep the rhubarb vinegar refrigerated and use within a few weeks for best flavor.
Steam and mash Jerusalem artichokes gently — a little butter and salt are often all that’s needed to make them sing.
For the crisps, slice thinly and fry in a neutral oil or bake on a sheet until crisp; drain on paper towels and season immediately.

This combination — seared scallops with a rhubarb-infused beurre blanc, creamy mashed Jerusalem artichokes, and charred asparagus — celebrates spring produce while balancing sweet, tangy and savory notes. The rhubarb vinegar brings vivid color and a bright edge that makes a simple supper feel special.

Enjoy the fresh flavors of spring,

Karen