I have grown attached to the versatile nature of rhubarb. It is acidic and crunchy with almost berry undertones. Yet it can be both savory and sweet, and depending on how you cook or manipulate it, you can coax out a variety of flavors and textures. We recently paired rhubarb with foie gras, and it was delicious and predictable. In hopes of polishing our techniques and recipes, I borrowed many of the original elements of the foie gras dish and integrated them into a raw tuna dish.
In the tuna dish, we dressed the large tuna cubes with caramelized yogurt and the rhubarb-poblano relish. We also added a dollop of intense rhubarb puree to the top of the marinated tuna. Finally, we worked out a more delicate recipe for the rhubarb ribbons, which are now nearly transparent but with the intense flavor of rhubarb. The dish is dusted with our powdered rhubarb yogurt. I find it interesting how ingredients can be exchanged in dishes such that both dishes are unique and similar at the same time.
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