These three hearty rhubarb recipes offer a change from the sweet classics like rhubarb cake or compote. This way you can take full advantage of the rhubarb season from April to June.
It doesn’t always have to be like the classic sweet rhubarb recipes rhubarb cake, Rhabarber-Crumble, Rhabarbersirup or Rhubarb compote be – you may have never tried these hearty recipes.
We introduce you to three hearty rhubarb recipes:
- a spring-like lentil salad with asparagus
- a creamy risotto
- a rhubarb curry with sweet potatoes
1. Lentil salad with rhubarb and asparagus
(Foto: CC0 / Pixabay / Pezibear)
In May and June is not only Rhubarb Harvest Timebut also asparagus time – the ideal time for a delicious salad made from the two ingredients.
Lentil salad with rhubarb and asparagus
- Preparation: approx. 5 minutes
- Cooking/baking time: approx. 30 minutes
- Quantity: 4 Serving
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250 g
lenses
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150 g
green asparagus
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2
sticks of rhubarb
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1 toe(s)
garlic
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3 THE
Sesame Oil / Olive Oil
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1 HE
honey, agave syrup or maple syrup
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1
organic lemon (juice)
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1 handful
fresh basil leaves
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a bit of salt
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Boil the lentils (Red lenses or Belugalinsen) 10 to 15 minutes (if you take beluga lentils, 25 minutes) in enough water. The lentils should be cooked but not too soft. Drain the lentils once they’re done. Set them aside so they can cool down.
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wash the green asparagus. If necessary, remove the lower, woody part of the asparagus with a knife. Then cut the asparagus into pieces about two inches in size.
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Peel the rhubarb and cut it into pieces as well.
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Peel the garlic clove and chop it finely.
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Heat a tablespoon Sesame oil (or olive oil) in a pan and fry the asparagus in it for one to two minutes. Then add the rhubarb and garlic. The vegetables are ready when the rhubarb is soft.
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Whisk together the remaining oil, sweetener of your choice, and lemon juice to form a dressing.
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Wash the basil, gently shake dry and chop.
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Season the dressing with basil and salt.
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Mix the lentils with the vegetables and the dressing. If you like, you can garnish the finished salad with some fresh basil.
2. Rhubarb Recipe: Hearty risotto with onions and white wine
(Foto: CC0 / Pixabay / MrsKallend)
Hearty rhubarb risotto
- Preparation: approx. 5 minutes
- Cooking/baking time: approx. 25 minutes
- Quantity: 4 Serving
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1
Onion
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1
clove of garlic
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3
stalks of rhubarb
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2 THE
olive oil
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2 THE
vegane Butter
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350 g
Risotto-Reis
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100 ml
dry white wine
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a bit of salt
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some pepper
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900 ml
vegetable broth (hot)
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0,5 Bund
chives
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30 g
(vegan) Parmesan
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2 THE
grated cheese (vegan, optional)
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Peel and finely dice the onion and garlic.
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Wash and trim the rhubarb and cut the stalks into 1/2-inch pieces.
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Heat half the oil and butter in a saucepan and sauté the onion and garlic in it.
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Add the rice and let it toast for about two minutes while stirring.
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Deglaze with white wine and season with a little salt and pepper. Keep stirring until the liquid has evaporated.
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Add about a third of the vegetable broth and let it cook until the broth is absorbed. Then gradually add the rest of the broth until it is used up and the risotto rice is cooked. This should take about 20 minutes. In the meantime:
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Heat the remaining oil and butter in a pan and fry the rhubarb pieces in it for about four minutes.
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Wash the chives and chop them into fine rolls.
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Near the end of the risotto cooking time, add the roasted rhubarb and stir (vegan) Parmesan and the other cheese or die cheese alternative underneath.
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Let the risotto sit for a moment, taste if necessary, and serve sprinkled with chives.
3. Rhubarb Curry with Sweet Potato and Nuts
(Photo: CC0 / Pixabay / LauraLisLT)
This rhubarb recipe is hearty, flavorful and also without vegan substitutes completely free of animal products. It offers a delicious mix of sweet…
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