A delicious savory topping for meat, like pork or lamb, or for dipping bread. If you don’t want to use your rhubarb right away, chop it up and freeze it flat on a cookie sheet. Once frozen, bag up and use within a year.
This is great for folks who like a little extra kick--the raw arugula and garlic definitely pack a punch! I made some of this last night, subbing pine nuts for walnuts, and it was delicious! Use as a spread on sandwiches or burgers.