How do you cook rhubarb?
Rhubarb can be cooked in different ways depending on the desired texture and taste.
The simplest cooking is undoubtedly compote.
After preparing the stalks, place them in a large Dutch oven.
Leave to cook over low heat, stirring regularly, until a more or less smooth puree is obtained.
You can also combine it with fruits such as pear, apple, strawberry or even almonds, which go particularly well with its acidity.
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This vegetable can also be roasted in the oven.
To do this, cut 5 cm sections to place in a gratin dish.
You can sprinkle the whole thing with the juice of an orange, three or four tablespoons of sugar, a stick of cinnamon or two star anise.
Cover with a sheet of baking paper and bake at 180°C for about fifteen minutes or until the rhubarb is tender.
This cooking goes perfectly with an unsweetened Fontainebleau or a fresh Faisselle cheese.
And to accompany a crumble, a sheep's milk yogurt or a scoop of vanilla ice cream, poached rhubarb is ideal.
Slices are dipped in a simmering syrup (500 ml of water and 150 g of sugar) for 1 to 2 minutes, then drained.
Read alsoOur most beautiful rhubarb dessert recipes
How to cook rhubarb in express version?
If you have little time in front of you and want a quick and tasty dessert, you can opt for quick cooking.
The stalks of rhubarb, peeled and cut into sections, can be sprinkled with a few spoonfuls of brown sugar and passed under the grill for a few minutes until they are caramelized.
And for a quick compote, you can also place slices of vegetables in a bowl with a spoonful of water, a dash of honey and a pinch of vanilla powder.
After 3 to 4 minutes in the microwave at maximum power, the rhubarb has melted to form a fragrant and delicately sweet puree.
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How to cook fresh rhubarb?
Fresh rhubarb cannot be used raw.
This long and firm stem is not made to be tasted as it is.
It must first be cooked.
But before that, you have to prepare it.
The stems must be passed under clear water then dried carefully with a clean cloth.
Then you have to remove the ends that are not edible.
On one side, we find the base of the stem (too firm and thick to be cooked), on the other the toxic leaves.
Once these two parts have been removed, the rhubarb only has to be peeled to be cooked.
Our best rhubarb recipes
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How to reduce the acidity of rhubarb?
Rhubarb is a vegetable that can be quite sour.
But you can correct this taste before cooking it.
For this, it is degorged with sugar.
We place sections of vegetables in a large container with a few tablespoons of powdered sugar.
Leave to cool for at least two hours (at best, overnight).
Then all you have to do is drain the stems to be able to use them in rhubarb and strawberry shortbread or even in a sorbet.
Other methods are also possible.
Blanching the stalks can also lower the acidity.
Simply immerse sections in a pot of boiling water for a minute before cooling them immediately afterwards in a large bowl of cold water with ice cubes.
Last tip that may seem surprising: use salt.
Because from a botanical point of view, rhubarb is indeed a vegetable even if it is more often used in baking.
It is therefore quite possible to cook it as a chutney with duck foie gras or a ray wing.