NLWhen you see the beautiful large red stalks of rhubarb, you know that spring has truly burst forth!
Red and Green
Rhubarb has been cultivated for over 5000 years, with the Chinese being the first to start using it. We leave the large green leaves aside and only eat the stalks. Usually, we see red stalks, but there are also varieties with green ones, which are a bit tarter. Peeling the stalks is neither necessary nor recommended if you want to keep their beautiful red color—peeled red stalks turn green after cooking. As the season progresses, rhubarb becomes increasingly tart. It is wise to keep tasting to see if the recipe needs adjusting.
In the Kitchen
With its slightly tart flavor, rhubarb is a vegetable that fits well in modern cuisine. Generally, rhubarb is cooked, but roasting (on the BBQ) is also a great option. The vegetable works well in pastry—think of using it as a filling under crumble dough, in cakes, or tarts. Try incorporating rhubarb into a chutney or make “hete bliksem” with rhubarb instead of apple. Serve rhubarb lemonade as part of an alcohol-free drinks arrangement. Rhubarb pairs well with strawberry, but also with coconut. Rich meats like pork or a fatty fish such as mackerel also go well with rhubarb.
Inspiration: A Salad with Beet and Goat Cheese
The rhubarb stalks are cut into diagonal strips and vacuum-sealed in a dressing of raspberry vinegar, balsamic vinegar, Arbequina olive oil, mustard, pepper, and salt.
The beet is cut into spirals—let our advanced slicing machine do the work. For an attractive color, you can use both red and yellow beets, and vacuum-seal them with a mixture of Arbequina olive oil, thyme, sprigs of parsley, and coarse sea salt. The third main ingredient is soft goat cheese.
The rhubarb and beet form the base of the salad, with pieces of goat cheese loosely sprinkled on top. Finish with some beet greens, a few drops of dressing, and fried beet chips.
