People’s first reaction to this recipe normally is quite sceptical. “Garlic and ginger in rhubarb?!”, they say, pulling a face at the same time. But I can assure you it’s worthwhile. Traditionally most people in our country only know rhubarb as a dessert. Or maybe as a sweet condiment, like the apple-compote (appelmoes) so many people add to almost everything they eat. And off course, in this recipe it still is a sweet condiment. Only a little bit spiced up. Try it!
RECIPE
600 g rhubarb
2 shallots
2 cloves of garlic
1 T grated ginger
200 gr sugar
400 ml water
2 T rice vinegar
2 T olive oil
Salt & pepper
Gently saute the finely chopped shallots & garlic for about 3 minutes until soft and translucent. Add the grated ginger and saute for another half minute. Add water and sugar. Bring to the boil.
Add the rhubarb (chopped in 1 cm pieces). Bring back to the boil, but only just. Let it softly heat through (not bubbling) for about 5-7 minutes. You don’t want it to get too mushy. Take the rhubarb out with a slotted spoon. Put into a sieve over a bowl to catch more of the juices which you can add back to the pan. Reduce the liquid on high heat until you have about 1 dl of sticky syrup left. Let it cool down, add the vinegar and the rhubarb. Serve at room temperature, warm or cold.
Tags: rhubarb
