April, the season when the red petioles of the rhubarb, topped with their large green leaves, appear in the gardens. In addition to pies and compotes, you can make delicious sorbets, juices, ice cream and jams, but you can also offer the rhubarb in a salty version. Here are some ideas for this spring.
In your garden, you may be lucky enough to have one or more feet of rhubarb. So you already know that she enjoys cool corners, that she has the advantage of being able to withstand the cold, and that she can be harvested from April to July.
Its long red petioles are often used to make pies and compotes. Incidentally, the first recipe dates from 1807 and was a rhubarb pie, dabandoned due to a sugar shortage during World War II.
You can also make subtle ice creams and sorbets and even savory dishes as we suggest Laurent Haller, chef of the gourmet restaurant, the 7th Continent of Rixheim, in the Haut-Rhin.
“You have to peel the rhubarb first and pull the strings, ” explains the chief “It’s essential for Alsatian rhubarb. It has more fiber than early-season Dutch rhubarb, but it’s less acidic and contains less water, which makes it much more palatable. of kitchen dishes. ” This chef even uses rhubarb as a condiment and finds that it goes perfectly with oysters or fish, for example.
“To make the rhubarb salad, you have to grate the stalks so that you get filaments. Then we grate raw asparagus on top. I add some bear garlic flowers this season and when there are no more I take capers. ”
Then the chef seasoned his salad with camelina oil. “Add three times as much oil as vinegar“. Tip of Laurent Haller, he adds a few smoked eel cubes to the rhubarb and grated asparagus.
“With rhubarb you can do many thingsExplain the sound of Roland Freyburger, a fruit and vegetable grower at Habsheim in Haut-Rhin.
Depending on the season, it makes cherries, elderberry and rosemary syrup, and in April it is rhubarb syrup.
“To make my rhubarb syrup, I use red or green rhubarb. The redder the stems, the less acidic they are. I cut it (According to him, it is not necessary to peel it when it is organic and washed), I cook it and I get the juice back. I add sugar and lemon for the peps. ” Impossible to obtain the exact proportions is its secret of manufacture. “With the pulp I make compote or jam. The good idea is to add strawberries or raspberries, flavors that go well with rhubarb. “
Roland Freyburger also makes vinegar. He has already developed a good fortnight. Rhubarb vinegar is ready for your next creations.
Rhubarb soup is another variation of rhubarb. In some cases it is associated with vegetables, such as carrots. Sometimes it is declined alone, depending on the aroma sought.
Washed and peeled, the rhubarb must first cook until soft. After allowing it to cool, it is mixed to a smooth consistency. It can be enriched of fresh cream, agave syrup, a note of cinnamon.
It is only after letting it cool in the fridge for at least 2 hours, that one may then taste its full flavor.
Rhubarb, cultivated throughout France, can give centuries-old plants. Culinary it was traditionally used as a fruit, but botanically, it is classified as a vegetable. It is therefore not surprising that this is also in decline and in the salted version.