Sausage With Chard and Rhubarb Recipe (2024)

I am so happy that NYTimes Cooking is putting out savory rhubarb recipes. I think that rhubarb has great potential to complement meat but it hasn't really been explored for some reason. It is not that far from celery and yet has the spark and tartness of a lemon. This was good and I hope that we have many, many more savory rhubarb recipes in the future. Thank you!

1/2 cup rhubarb = 1 good-sized stalk. Rhubarb will dissolve during cooking.

I substituted tomatillos in place of the rhubarb. That actually worked quite well as the tomatillos have a similar sour/sweet profile. I used four medium sized tomatillos that I boiled for about 5 minutes and then skinned and chopped into a pulp. I added them after the mustard seeds and garlic and cooked the mixture down until it thickened before adding the swiss chard.

I loved this. I made it exactly as written, except that I used the chard stems as well as the leaves. The chard/rhubarb combination is delicious enough that I would make it even without the sausage.

DO NOT decide to use rhubarb leaves for chard. THEY ARE POISONOUS

An excellent combination of flavors and texture.

Hi Kevin,
"Good-sized stalk" is a problem. The rhubarb in my garden is 1 1/2" wide X 2 1/2 feet long. Probably a good idea to estimate the amount by looking at the size of a stalk. Big stalk or little stalk, both delicious! Enjoy.

Because if you don't prick the sausage, you take a very good chance if it bursting or splitting, thereby losing all the juices and the fat.

I'd made this as written twice before and now that I couldn't find rhubarb, I subbed a green apple and used white wine vinegar to deglaze the pan as I fried the greens. This recipe is forgiving as long as you remember to balance it with sweet/vinegary flavors.

Double the amount of rhubarb (especially if you like rhubarb), slice the sausage so it gets brown all over, and to stretch to three portions, serve over polenta.

Who knew rhubarb and greens could be so delicious. I actually made this with kale, doubled the rhubarb and added a splash of good Modena or other good quality balsamic vinegar.

Why would you prick the sausage with a fork and let out all the delicious fat and juices?

Very good. I doubled the amount of rhubarb.

"Very solid," my partner said, and I agree. Basically, you're sauteeing chard, a bitter and somewhat tough green in highly seasoned pork fat (left over from the sausages) and this is a Good Thing. The bitterness of the chard/rhubarb/mustard cuts and complements the fat flavor really nicely. I also added mushrooms (because I had them) which was nice. Be aware it really cooks down... use a lot of chard.

How is rhubarb akin to celery? Serve it raw like you do celery or carrot sticks? Put it chopped up in a green salad? Seems to me that rhubarb's nothing like celery.

Love this savory rhubarb recipe! Also, sausages and swiss chard are a great combo. I did do the sausages in the oven to decrease kitchen mess. Worked great. Two ideas....double the chard recipe because it's so good you will want more. Also, if rhubarb is out of season try with plums...just saute a bit.

I have made this a couple of times and like to serve with chicken wings, too. I double the rhubarb, cut it in 1/4 inch pieces and sauté it with the garlic until it breaks down and gets jammy. Then, I add the chard to wilt and finish off with a couple of generous splashes of balsamic vinegar.

One pound of chard,even after cleaning and chopping gave enough to feed the whole neighborhood . I cooked half of it we were overwhelmed. Could not taste rhubarb. Sausage cooked in oil yielded greasy dinner and filthy stovetop..have never disagreed so vehemently with a NYTimes review. It was horrible,

This is delicious and will be on the regular rotation for when I get chard in my CSA box. I dipped my sausage in a but more stone ground mustard. I might make it a bit saucier in the future with some broth or chopped tomatoes but it is fine as is.

This recipe is unbelievably good! We chopped the chard stems and sautéed them with the garlic and mustard. Served it with bratwurst and mashed potatoes. Definitely a new staple for rhubarb season!

This is great with smoked sausage, and I’m not a huge fan of rhubarb. So I added some cannellini beans for a bit more body and definitely loved the red wine vinegar.

I have made this dish exactly as written many times and like it so much I bought a big jar of brown mustard seems. So today, in the dead of winter, lacking swiss chard, shallot and rhubarb, I decided to riff on this wonderful recipe by using kale, red onion, a tart apple and a splash of balsamic vinegar, with keibasa as the sausage. It was wonderful, served with cubes of butternut squash with extra vigin olive oil, roasted until soft and caramelized.

We really liked this! I followed the recipe exactly, as I usually do the first time I make a recipe. The only deviation I made was to drizzle a little sherry vinegar over the greens at the end, as a few people suggested. This is a keeper! Served with salad and an Italian style red wine from a local winery! Nice dinner.

Wow Wow Wow! Who knew? This morning my sweetie was harvesting our rhubarb. I wondered, as I do almost every morning, what I was going to make for dinner. I had two Italian sausages which I wanted to cook. I searched "rhubarb", and this recipe popped up. I had frozen chard from our harvest last summer, so I was set. I was skeptical even with the rave reviews, but since it meant I didn't have to leave home, I went ahead. It was wonderful! The flavor is something new, but how exciting!

Excellent recipe. I cooked the veggies and rhubarb in a separate pan from the sausage. I used more rhubarb, which was perfect to cut the fat of the pork sausage.

I echo what Ali said about more savory recipes for rhubarb. Served this chard under Duck with Rhubarb Compote, wonderful. Sauteed stems with garden's green garlic. Love Russ's substitution of tomatillos - that will be a summer dish when rhubarb is just a sharp memory.

Used a mixture of chard & frisee, which was delicious!

Delicious. My husband's garden is still pumping out Swiss Chard in November and luckily I had some rhubarb and Italian Sausage in the freezer. No shallot oi I used a small red onion.

Recommend deglazing the pan with some white wine. I used one head of garlic and an onion; doubled the rhubarb and added it last. Definitely making this again!

Since I didn't have mustard seeds, I deglazed the pan with a glug of white wine after cooking the shallots and garlic. Would recommend.