3 original ideas for using rhubarb in sweet and savory ways

3 original ideas for using rhubarb in sweet and savory ways

April, the season when red rhubarb stalks appear in gardens, crowned with large green leaves. In addition to pies and compotes, you can cook delicious sherbets, juices, ice cream and jams, or you can use rhubarb in a spicy version. Here are some ideas for this spring.

In your garden, you may be lucky enough to grow one or more rhubarb plants. So, you already know that he appreciates cool corners, that he resists the cold well and that he can be harvested from April to July.

Its long red petioles are often used to make pies and compotes. Moreover, the first recipe dates back to 1807 and was a rhubarb pie.lengthened after a sugar shortage during World War II.

It can also be used to make smooth ice creams, sorbets and even savory dishes, as suggested by Laurent Haller, chef at le 7eme Continent gourmet restaurant in Rixheim, Haut-Rhin.

First you need to clean the rhubarb and pull the threads. explains the chef “This is important for rhubarb from Alsace. It has more fiber than Dutch rhubarb at the start of the season, but is less acidic and contains less water, allowing for many more cooked meals.” This chef even uses rhubarb as a condiment and thinks it pairs perfectly with oysters or fish, for example.

To make rhubarb salad, grate the stalks to form threads. Then grate raw asparagus on top. As for me, this season I add a few wild garlic florets, and when there are none left, I take capers.”

Then the chef fills the salad with camelina oil. “Oil should be put three times more than vinegar“. Tip Laurent Haller, he adds a few cubes of smoked eel to rhubarb and grated asparagus.

You can do a lot with rhubarb“Explains Roland Freiburger, fruit and vegetable grower in Habsheim in the Upper Rhine.

Depending on the season, he makes cherry, elderberry and rosemary syrup, and in April he makes rhubarb syrup.

To make rhubarb syrup, I use red or green rhubarb. The redder the stems, the less acidic they are. i cut it out (According to him, it is not necessary to clean it when it is organic and washed), I cook it and collect the juice. I add sugar and lemon for a boost.” It is impossible to get the exact proportions, this is his trade secret. “With pulp I make compote or jam. It’s a good idea to add strawberry or raspberry flavors that go well with rhubarb.”

Roland Freiburger also makes vinegar. He has already developed a good fifteen. Rhubarb vinegar is on the list of his next creations.

Rhubarb soup is another variation of rhubarb soup. In some cases, it is associated with vegetables, such as carrots. It is sometimes available separately, depending on the desired flavor.

Washed and peeled rhubarb must first be cooked until soft. Let it cool down and mix until smooth. We can enrich it fresh cream, agave syrup, a pinch of cinnamon.

Only after you leave it to cool in the refrigerator for at least 2 hours will you be able to experience the full flavor.

Rhubarb, commonly grown in France, can produce perennial plants. In cooking, it has traditionally been used as a fruit, butTanically, it is classified as a vegetable. Therefore, it is not surprising that some also offer it in a savory version.

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