Rhubarb renaissance: Diverse culinary uses for the versatile stalk

The sweet and sour taste of the pink stalks from this plant, native to Asia, makes it ideal for both sweet and savoury dishes. Wondering what else can be made with rhubarb besides compote or cake? There are plenty of ideas to explore.

Rhubarb handles heat processing well, releasing its full flavours and aromas during cooking.

Grilling rhubarb is very simple. Cut a few stalks into smaller pieces, drizzle with balsamic vinegar, sprinkle with sugar, and add a pinch of salt and pepper. Place them on the grill, and after a few minutes, you’ll have a delicious addition to meats, such as calf liver, which pairs wonderfully with the sweetness and tartness of rhubarb.

This chutney is a delicious addition to a variety of meats, both cold cuts and warm options like pork chops or fried pork tenderloin. It pairs excellently with grilled poultry and fish, especially white fish, and it also enhances a cheese board.

In a thick-bottomed pot, sauté finely chopped red onion and 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 a cup of sugar (preferably brown or Muscovado), pour in half a cup of water and vinegar (wine, balsamic, or apple), and 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 to 1.5 hours, stirring occasionally. When the rhubarb falls apart and the mixture thickens, the chutney is ready.

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

Finely dice the rhubarb (about 1 kilogram), sprinkle with sugar (you can replace it with honey or maple syrup), sauté in a pan, add about 500 millilitres 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 puff pastry crumbs.

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

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

This sauce wonderfully enhances the taste of grilled chicken breast, fried veal schnitzel, or baked trout. Here’s how to prepare a delicious rhubarb sauce:

Remove the fibers from 2-3 large stalks of rhubarb, finely dice, and sauté for a few minutes in a pan (without fat). 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 break down. Season with salt and pepper, add 2-3 teaspoons of hot mustard, and blend until smooth.

One of the favourite desserts in the British Isles, which will surely delight those with a sweet tooth.

Cut ripe rhubarb into thick slices, cover with sugar and vanilla sugar, and then stew until soft (some recipes suggest baking in the oven). Strain the mixture and cook the obtained juice until it thickens. Blend the rhubarb pulp and let it cool. Whip the heavy cream, transfer to dessert bowls, and slowly add the juice and puree to create a marbled effect.