Wayne wrote:

> I cannot imagine using rhubarb in anything that wasn't sweetened,
> even a chutney. Unsweetened, it's a very sour taste but regardless,
> a fairly delicate flavor. I would never bother to try a savory dish
> with it. I think it's best on its own as stewed, in a pie, sauce,
> cake, or in a fool, etc.

Iranians eat rhubarb raw, dipped in salt. But Iranian cuisine favors lots of
different sour flavors.

Bob