Rhubarb will taste perfect if you combine it with 2 unusual ingredients

Rhubarb is one of spring's most striking seasonal ingredients, instantly recognizable by its vivid red stalks and sharply tangy flavour. While it's beloved in classic crumbles and jams, this plant often intimidates home cooks because its sourness can be overwhelming and its texture can easily become too soft when cooked.

Acclaimed chef Marcus Samuelsson says that with the right preparation, and two unexpected ingredients, you can turn rhubarb into a tender, flavorful addition to both sweet and savory dishes. Samuelsson's method begins with the crucial step of peeling.

"You want to peel off the first layer," he said. This removes the fibrous outer skin that can give rhubarb a "rubbery taste" and uneven texture.

Once trimmed, he recommends simmering the stalks gently with brown sugar and ginger. These two ingredients might not seem unusual in the context of dessert, but they do more than add sweetness or spice as they completely change rhubarb's profile.

The brown sugar works to mellow rhubarb's intense tartness without stripping away its natural brightness.

Unlike white sugar, it adds a deeper, almost caramel-like note that rounds out the acidity.

Ginger, meanwhile, contributes a warm, aromatic kick that enhances the fruitiness of rhubarb rather than masking it. Together, they balance what can otherwise be an aggressively sour ingredient, creating a richer, more complex flavor.

After simmering, Samuelsson advised letting the rhubarb sit overnight.

"Now you have these tender ribbons that you can jar up, or you can put them on anything," he said.

Those ribbons can then be incorporated into far more than desserts. You can whisk them into a tangy vinaigrette, spoon over grilled fish, or combine with olive oil, soy sauce, and even fish sauce for a surprising savory glaze.

Of course, they can still be layered into crumbles or folded into yogurt if you want to keep it traditional.

Samuelsson said this is the best time to start cooking with rhubarb, as early spring stalks tend to be particularly sour.

By mastering this simple technique, you can transform rhubarb from a tricky ingredient into a versatile kitchen staple.