Recipe Food and rhubarb pairings

Flavor Pairings
Rhubarb is delicious in combination with almonds, cardamom, cinnamon, spikenard, ginger, honey, cheese (ricotta, blue, goat, mascarpone), cream, citrus fruits and berries (its pairing with strawberries is well known).

Fresh or cooked: To prepare rhubarb, clean it and cut off any remaining leaves (they are toxic). You can choose to peel it or not, depending on how you use it. To eat it raw (dipped in sugar, with a touch of nostalgia!), it is recommended to peel it to reduce the intensity of its fibrous texture, but to cook it, peeling it means losing a good part of its pink color.

Rhubarb can be baked, pan-fried, simmered, poached or pureed. It can also be made into a very tangy juice, delicious in cocktails. It is most often seen in jam, compote, pie or rhubarb butter, but it can also be used in other types of desserts, and even in savory dishes, such as salads.

Savory or sweet dishes
Savory or sweet dishes: Compotes, juices, cocktails, drinks, wines, pies, crumbles, sorbets, candies, desserts, smoothies, poached, savory dishes (braised, side dishes, stuffings, ice creams, sauces, curries), savory pies, lemon substitute, kimchis, ketchups, vinaigrettes, salsas, chutneys, marinades, salads, hot and cold soups.

Cooking
It is recommended not to cook rhubarb in aluminum, iron or copper pans, as it has a reputation for reacting with certain metals. This makes it brownish, and therefore unappetizing.

Storage
At home, you can store unwashed rhubarb in the refrigerator for a week. To have it all year round, cut the leaves, clean the stems, let them dry well before dicing and freezing them. Frozen rhubarb can be stored in the freezer for 6 months.