Recipes with Julie Van Rosendaal: Using rhubarb as a savoury ingredient Though we tend to use rhubarb in dessert situations — seeing as it requires so much sugar, and has such a beautiful red colour — technically it’s a vegetable, and has plenty of potential in savoury situations. Social Sharing We tend to use rhubarb in desserts, but it can be braised or transformed into a savoury aioli or chutney Posted: Jun 09, 2021 9:55 AM MT | Last Updated: June 9 Often used for deserts, you can actually transform rhubarb into a savoury chutney or aioli, or braise it like a cabbage, Julie Van Rosendaal writes.(Photo by Julie Van Rosendaal)