We cook rhubarb sweet and savory!
In compotein jamshe also makes excellent pies, Crumbles, creams, all desserts go well with it, whether alone or in duo with strawberry or apple. Also raw, rhubarb is excellent. It is related to sorrel, so use this resemblance and dare to substitute it. The dishes of meats and of Pisces are sublimated, accompanied by its sections simply browned in a little oil.
Rhubarb is also the basis of refreshing drinks and sorbets. It is also consumed in tea and provides a fruity wine.
Rhubarb has the advantage of being very low caloriebut its acidity being very pronounced, we tend to prepare it with a lot of sugar. Try to be light-handed. And be careful because in the rhubarb, we only eat the stem ! Its leaves are poisonous. Finally, to choose it well, prefer red-pink sticks, with shades of green, signs of maturity. Attention, the riper it is, the more acidic it will be.
– Kathy Collins
And now you are ready to listen to the recipes and advice of Benjamin and Claire Andreux, chef and pastry chef at La Briqueterie in Vinay. We also asked Gauthier Rouchausse, from the Ferme de la Borde in Mardeuil, to tell us a bit about rhubarb. The first are just coming out of the ground and he delivers La briqueterie for his new recipes this Thursday!