Rhubarb Chimichurri

Name: Rhubarb Chimichurri
Prep time: 5 min
Total time: 5 min
Yield: about 4½ cups (1100 ml)
Cuisine: Latin
Ingredients: 1 1/4 cups pickled rhubarb rough chop (180 g) Rhubarb; 1 1/2 cups pickled rhubarb juice (360 ml) Cider Vinegar; 1/2 cup (120 ml) Soy Sauce; 1/4 cup chopped (10 g) Tarragon; 3/4 cup chopped (30 g) Mint; 2 cups sliced (120 g) Scallion; 1 Tbsp (15 ml) Sambal; 3/4 cup EVOO (180 ml) Olive Oil

Independent adaptation of a publicly published Stephanie Izard recipe. Not affiliated with, sponsored by, or endorsed by Stephanie Izard.

Fresh herb finish for fish, chicken, and vegetables.

Ratio

Cider Vinegar 360 mlSoy Sauce 120 mlSambal 15 mlOlive Oil 180 ml

Ingredients

Rhubarb1 1/4 cups pickled rhubarb rough chop (180 g)
Cider Vinegar1 1/2 cups pickled rhubarb juice (360 ml)
Soy Sauce1/2 cup (120 ml)
Tarragon1/4 cup chopped (10 g)
Mint3/4 cup chopped (30 g)
Scallion2 cups sliced (120 g)
Sambal1 Tbsp (15 ml)
Olive Oil3/4 cup EVOO (180 ml)

Method

Pour to the lines in order (bottom → top): Cider Vinegar, Soy Sauce, Sambal, Olive Oil.
Add finishing notes: Rhubarb, Tarragon, Mint, Scallion.
Cap the jar and shake until emulsified.

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1 kitchen · 2 national awards

Rhubarb ChimichurriNATIONAL AWARD WINNEROn the jar: CHIMICHURRI
ChimichurriNATIONAL AWARD WINNEROn the jar: CHIMICHURRI
Blueberry ChimichurriNATIONAL AWARD WINNEROn the jar: CHIMICHURRI
Mint ChimichurriNATIONAL AWARD WINNEROn the jar: CITRUS-HONEY

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Provenance

Chicago chef of Girl & the Goat; James Beard Outstanding Chef, Best Chef: Great Lakes, and Top Chef winner. American cooking with Asian and Mediterranean accents across Goat, Duck Duck Goat, and related kitchens.

Adapted from a Stephanie Izard recipe (Stephanie Izard (soy/sambal)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Stephanie Izard (soy/sambal) (published as “Rhubarb Chimichurri”). Full citation lives in Provenance.

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