Recipe Rhubarb and Potato Gratin

The sweet and slightly tangy side of the rhubarb is perfectly achieved here. It's a real picture, which I finish with toasted oats and buttered almonds. Serve it on its baking sheet for maximum effect. Vegans can substitute firm tofu for the feta, honey for the maple syrup, and butter for the olive oil.

Prep 15 min
Cook 45 min
Serves 4-6

INGRÉDIENTS

• 750g firm potatoes
• A few sprigs of rosemary
• 2 bay leaves
• 1 tbsp fennel seeds 2
• tbsp cider vinegar
• 2 tbsp runny honey
• Salt and black pepper
• Olive oil
• 200g feta cheese, cut into large cubes
• 300g rhubarb, cut into 5mm slices
• 30g butter or olive oil
• 50g rolled oats
• 25g toasted and roughly chopped almonds

PRÉPARATION

1. Preheat the oven to 220°C (gas mark 7). Halve or quarter the large potatoes and place them in your largest roasting tin.
2. Add a good pinch of salt and pepper, most of the rosemary, the bay and fennel seeds. Mix together the vinegar, honey, and three tablespoons of oil, then pour half over the potatoes, reserving the rest for later.
3. Mix well to coat the potatoes, then roast for 25 minutes, until they begin to brown.
4. Once the potatoes have had their time, remove them from the oven, add the feta and rhubarb, mix gently, and roast for another 15 to 20 minutes.
5. While they are cooking, heat the butter in a frying pan with the remaining rosemary, then add the oats, chopped almonds, and a good pinch of salt.
6. Stir everything in the pan until the oats are golden brown and smell buttery and toasty, then transfer to a bowl to cool.
7. The gratin is ready when the rhubarb is tender but still holds its shape and the potatoes are golden brown and crispy.
8. Pour the remaining honey vinaigrette over the dish and toss to coat well.
9. Sprinkle with oatmeal and serve in the center of the table with some green vegetables.