Surprisingly versatile rhubarb: From grilled to dessert delights

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

Grilling rhubarb 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, such as calf liver, which pairs wonderfully with the sweetness and tartness of rhubarb.

This chutney is a delicious addition to meats, both cold cuts and warm dishes, like pork chops or fried pork tenderloin. It 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 2 pounds), previously soaked raisins (3.5 ounces), and the same amount of dried cranberries. Add less than a cup of sugar (preferably brown or Muscovado), and pour in half a cup of water and 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, 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.

Dice the rhubarb (2 pounds) finely, sprinkle with sugar (you can replace it with honey or maple syrup), sauté in a pan, then add about 2 cups 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, rhubarb should be eaten after heat processing. However, it can also be used raw in salads in small amounts.

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 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. How do you prepare a delicious sauce based on rhubarb?

Remove the fibers from 2-3 large stalks of rhubarb, 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.

This classic British dessert will surely delight anyone 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 it 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, then slowly add the juice and puree to create a marbled effect.