It's time to rethink what we know about rhubarb! Many people know it as a wonderful ingredient for desserts, but what if I told you that this tart ingredient is a real secret weapon in the kitchen, not only in desserts but also in savoury dishes? In this article, we'll show you how to use rhubarb to make sauces and gravies that will really change the way you eat.
Back to the basics
The natural sourness of rhubarb makes it the perfect base for many sauces. To make a simple dressing, peel the rhubarb, cut it into small pieces and sauté with a little water and sugar. The finished sauce is extremely versatile. It can be used for example turkey or chicken as a refreshing, tart accompaniment or even as a sweet and sour sauce for grilled dishes. Of course, feel free to experiment on the dessert front too, for example on top of vanilla ice cream, or as a for rich chocolate cake also sublime!
Basic recipe and variations:
Ingredients:
- 500 g rhubarb, cleaned and cut into small pieces
- 100-200 g sugar or other sweetener (honey, agave syrup, etc.), to taste
- 50 ml water or fruit juice (apples or oranges are excellent)
- Flavourings: vanilla bean, cinnamon, or ginger for different flavours
Preparation:
- In a medium saucepan, mix the rhubarb with the sugar and the liquid of your choice.
- Add flavourings, such as a vanilla pod or a piece of cinnamon, to give the sauce a deeper flavour.
- Cook over a low heat, stirring frequently, until the rhubarb is tender and the sauce thickens, about 10-15 minutes.
- Once the rhubarb starts to fall apart, remove from the heat and leave to cool. At this stage you can add fresh fruit pieces such as strawberry or Raspberry, which complement the flavour of the rhubarb.
If you move on...
Don't be afraid to experiment! The sour taste of rhubarb is a great complement to the fish and provides a wonderful contrast when combined with sweet ingredients. Try a rhubarb sauce with orange juice and ginger for a seafood or make a bold rhubarb and basil pesto for a refreshing finish on a hot summer's day.
Orange rhubarb sauce with seafood
Ingredients:
- 300 g rhubarb, chopped
- 200 ml fresh orange juice
- 50 g brown sugar or honey
- Fresh ginger, chopped or grated, to taste
- Salt and freshly ground black pepper, to taste
Preparation:
- In a medium saucepan, combine the rhubarb, orange juice, sugar and ginger.
- Cook over low heat until the rhubarb is tender and the sauce thickens, about 10-15 minutes.
- Season with salt and pepper, then blend the sauce until smooth.
- Serve hot or cold with fresh fish or prawns.
Use as a dressing and no more boring salads
This seasonal staple also offers a range of innovative dressing options that can add fresh, exciting flavour to for salads and other cold dishes, adding a new dimension to simple meals.
Ginger rhubarb vinaigrette
Ingredients:
- 200 g rhubarb, finely chopped
- 50 ml apple cider vinegar
- 75 ml grapeseed oil or other light oil
- 1-2 teaspoons freshly grated ginger
- 1 tablespoon honey or maple syrup
- Salt and freshly ground black pepper
Preparation:
- Steam the rhubarb with honey and a little water until soft. Leave to cool.
- Blend the rhubarb with the vinegar, oil and ginger in a blender.
- Season with salt and pepper. Adjust the consistency as necessary, diluting with water or oil.
Watch out for these /span>
Rhubarb juice may contain oxalic acid, which is not dangerous in small amounts, but the juice is poisonous and should not be consumed. Always remove the leaves and use only the stems. Because it is very acidic, it is easy to overdo it with sweeteners. Use natural sweeteners such as honey or agave syrup, and always add to taste to avoid an overly sweet end result. As it softens quickly during cooking, if cooked for too long it can fall apart and become mushy. Make sure you cook it only until it is just tender but still holds its shape.
