Unique ways to enjoy rhubarb: From chutney to chilled soup

The sweet and sour taste makes the pink stalks of this plant from Asia great for both sweet and savory dishes. What else, besides compote or cake, can you make with rhubarb? There are plenty of ideas.

Rhubarb handles heat processing very well, during which it releases its full flavours and aromas.

Grilling this product is very simple. Cut a few stalks into smaller pieces, drizzle with balsamic vinegar, sprinkle with sugar, a pinch of salt, and pepper, and then place them on the grill. After a few minutes, you have a delicious addition to meats like calf liver, which pairs wonderfully with the sweetness and tartness of rhubarb.

A delicious addition to meats, both cold cuts and warm – pork chops or fried pork tenderloin. Rhubarb chutney pairs excellently with grilled poultry and fish, especially white fish. It also enhances a cheese board.

In a thick-bottomed pot, sauté finely chopped red onion, garlic (2 cloves), and grated ginger (1 tablespoon) in olive oil. Add diced rhubarb (about 1 kilogram), previously soaked raisins (100 grams), and the same amount of dried cranberries. Add less than 1 cup of sugar (preferably brown or, even better, Muscovado), pour in 125 milliliters of water, and 125 millilitres of vinegar (wine, balsamic, or apple). Finally, add the spices: salt (2 teaspoons), freshly ground pepper (1 teaspoon), cayenne pepper, ground cloves, and coriander (a pinch). Cook on low heat, uncovered, for about 1–1.5 hours. Stir occasionally. When the rhubarb falls apart and the mixture thickens, the chutney is ready.

Looking for an idea for a light lunch or dinner on a warm day? Prepare a chilled soup with an enchanting, refreshing taste…

Dice the rhubarb (1 kilogram) finely, sprinkle with sugar (you can replace it with honey or maple syrup), sauté in a pan, then add about 500 milliliters of water and simmer until soft. Strain through a sieve, sweeten if necessary, and season with lemon or lime juice and a pinch of cinnamon. Chill in the refrigerator for at least two hours. Serve with a dollop of sweet cream or a scoop of vanilla ice cream. Rhubarb chilled soup also tastes great with puffed pastry crumbs.

Due to its high oxalate content, it is recommended to eat rhubarb after heat processing. However, in small amounts, it can also be used raw, for instance, as a salad addition.

The task is not complicated. Dice the rhubarb stalks finely, then mix with lamb's lettuce, thinly sliced red onion, coarsely grated radish, and black radish, and dress with a simple mix of olive oil, balsamic vinegar, and lemon juice. You can also enrich the salad with couscous or raw buckwheat groats.

It wonderfully enhances the taste of grilled chicken breast, fried veal schnitzel, or baked trout. How to prepare a delicious sauce based on rhubarb?

Remove the fibres from 2-3 large stalks of the vegetable, dice finely, and sauté for a few minutes in a pan (without fat). Then add sugar (1-2 tablespoons), juice from one lemon, a handful of dried cranberries, and a pinch of powdered ginger. Simmer on low heat until the rhubarb starts to fall apart. Season with salt and pepper, add 2-3 teaspoons of hot mustard, and blend until smooth.

One of the favourite desserts of the British Isles' residents, which will surely delight Canadian sweet tooths as well.

Cut ripe rhubarb into rather thick slices, cover with sugar and vanilla sugar, and then stew until soft (in some recipes it is baked in the oven). Then strain the mixture, and cook the obtained juice until it thickens. Blend the rhubarb pulp. Let it cool. Whip the heavy cream, transfer to dessert bowls, then slowly add the juice and purée to create a marbled effect.