Rhubarb is a very acidic plant, of which only the stalks are eaten, after having cooked them or sometimes simply macerated in sugar. It arrives on market stalls from April and stays until the end of summer. Rhubarb is delicious in a compote, tart or crumble. It can also be cooked to accompany meat or fish.
We are going to enjoy all your recipes this morning in the company of Krystel Rivière, Chief Pour AVS caterer in Molsheim on France blue Alsace.
Like every day, we are waiting for all your recipes from 10 am at 03.88.25.15.15.
And try your luck at the Fridge Challenge!
Every day at 10:50 a.m., our chef awaits your call to “The Fridge Challenge”. The principle is simple:
- open your fridge door
- give 4-5 ingredients you have inside
- in 2 minutes, the Chef present in the studio must imagine a recipe based on the products offered
Every day, if you are selected on the air, you participate for the great Friday giveaway! To be won this week:
– one year of Valfleuri pasta (= 9 kg of pasta), Nudle 5 mm old-fashioned Alsace pasta with 7 fresh free-range eggs and 100% French durum wheat offered by the Federation of Alsace Chefs
BLUE CIRCUIT INSTANT KITCHEN
Kohola means whale in Hawaiian. It is one of the emblematic animals of Hawaii where the poke bowl originated. Kohola it is also the name of a restaurant in Strasbourg and its surroundings where you can taste this balanced and tasty dish which is undoubtedly the secret of the dream physique of Hawaiian surfers! Natacha Gay, director of development and communication, introduces us to the world of Kohola at 10:30 am.