There are about 101 ways to enjoy this smoky-sweet spread. To start, spoon it over ricotta-topped toasts, layer it on a grilled cheese, spread it on a grilled pork chop, or serve it on a cheese board.




  • Heat a large skillet over medium. Add bacon; cook about 8 minutes or until brown and crisp. Remove, reserving 2 Tbsp. drippings; drain bacon on paper towels. Add onion to skillet, stirring to scrape up any browned bits.

    Reduce heat to medium-low; cook 8 to 10 minutes or until onion is soft and slightly caramelized, stirring occasionally. Meanwhile, chop cooked bacon. Return to skillet. Stir in rhubarb, maple syrup, and vinegar. Continue cooking over medium-low 5 to 8 minutes or until rhubarb is soft, stirring occasionally. Stir in lemon zest and juice. Use a potato masher to slightly mash the mixture.

    Serve warm with bread and ricotta. Makes 14 servings.

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Nutrition Facts

126 calories, 5 g fat (2 g saturated fat, 1 g polyunsaturated fat, 2 g monounsaturated fat), 12 mg cholesterol, 127 mg sodium, 16 g carbohydrates, 1 g fiber, 6 g sugar, 4 g protein.