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Saturday May 14, the section “The small dishes in the screen” of the news from 13 Hours, presents rhubarb, which acquires its letters of nobility on the greatest tables.
Rhubarb, long neglected, is more and more appreciated, especially by the great tables. Harvesting rhubarb stalks is precise. “Above all, it is necessary to turn and pull well to allow a second, third, or even fourth harvest.“says Valentin Vermesrhubarb producer in Saint-Riquier (Sum)who advises against cutting rhubarb on its stalk. He grows 12 different varieties of rhubarb and in peak season he can harvest up to a ton a day.
Rhubarb is appreciated by local restaurateurs, who like to highlight their terroir. compote, crisps crispyice cream, mousse… It comes in several aspects. “I like it because it stays crunchy when cooked in syrup. And it still remains tangy, it explodes in the mouth”explains Capucine Brun, pastry chef at the restaurant “Le Saltimbanque”, in Eaucourt-sur-Somme (Sum). Customers are convinced by the rhubarb.
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