Rhubarb is known for its vibrant, fleshy stalks that are perfect for your classic crumble, but they can be used for savoury preparations too!
Here's a mix of 7 sweet and savoury recipe ideas that you can try at home...
Make a rhubarb curd to spread on scones!
Cut 450gr of rhubarb into small pieces (15mm) and cook with 100gr of sugar and 1 tbsp of water until it’s soft (about 15 minutes). While the rhubarb is cooking, whisk 4 egg yolks with 100gr of sugar and 1 tsp of salt until pale. When the rhubarb is soft, mix in a food processor. Whisk again the mixture of egg yolks and sugar. Add a small portion of the hot rhubarb, whisk well, repeat until all the rhubarb has been whisked in. Put the mixture in a large saucepan, add the butter, cut in small pieces, cook over low heat, and stir gently until you get a thick and creamy texture (about 10 minutes).
Remove from the heat. You can pour into jars or in a food container. Put in the fridge for at least 3 hours before using it. You can keep it up to 1 week in your fridge.
Add to a savoury salad
Adding rhubarb in a salad is always a good idea! It pairs well with lamb’s lettuce, fresh goat’s cheese and walnuts. Toss rhubarb in sugar and roast for 5 minutes at 230C. Allow to cool before adding in the salad. Use a balsamic vinegar dressing.
Make a chutney
First, sterilise your jars. Then, boil 300ml of cider vinegar with 350gr brown sugar and ½ tsp of salt for 5 minutes in a large saucepan. Add 1 kg of chopped rhubarb and simmer for 15/20 minutes until thick and pulpy. Leave to cool and pour in the warm jars. Put the lid on, tightening firmly.
Pickle your rhubarb!
Cut 400gr of rhubarb into diagonal pieces.
1 part of sugar (100gr)
2 parts of apple cider vinegar (200gr)
3 parts of water (300gr)
You can add peppercorn!
Heat the ingredients together and bring to a boil. Cook until the sugar has completely dissolved.
Pour the liquid over the rhubarb. Allow the mixture to cool at room temperature and then, put in the fridge. Now, you can propose the pickled rhubarb on a cheese platter. Add in your sandwiches, salads, etc…
Roast and serve as a side!
Chop the rhubarb and toss in honey, mixed with orange or lemon zest. Put it in the oven for 15 minutes at 200C. If you are cooking a roast, add it to the roasting tin 15 minutes before the end of the cooking time. It’s amazing with pork!
Cake, crumble, tarts…
It’s less original but so good! Add it to your cake preparation, create a geometric rhubarb tart or bake a nice rhubarb and apple crumble!
Add to your breakfast!
For 2 people, cut 100gr rhubarb into 2/3 cm pieces. Put in a large saucepan with 1 tbsp of honey and pour over with orange juice. Cook over low heat for about 10 minutes. Keep the mixture. Mix oats, nuts, rhubarb, add some of the mixture, and serve with Greek yoghurt. Yummy!