A collection of 35 rhubarb-forward recipes that highlight the versatility of this tart, juicy, nutritious ingredient.
Say rhubarb and most of us think pie, or maybe crisp. But there are many more ways to enjoy this tart, juicy harbinger of spring. And lots of good dietary reasons to do so, since rhubarb is high in fibre, vitamin C, potassium, and calcium, and a member in good standing of the antioxidants club.
Chef, photographer, and rhubarb enthusiast S ren Staun Petersen has compiled a collection of 35 recipes that show the true versatility of those bright red stalks. With chapters dedicated to savoury dishes and sweet, compotes (and serving ideas), chutney and relish, and drinks (alcoholic and non), Petersen makes the case for cooking with rhubarb all year round.
You’ll learn how to bring out the beautiful acidity and light sweetness of rhubarb in surprising new ways like
- Pizza bianca
- Risotto
- Sweet and sour wok
- Spring meringue
- Baked brie
- Pulled pork burgers
- Gin & Tonic
- Coriander smash
The book includes an introduction on the nutritional benefits of rhubarb and an essay from a dedicated rhubarb farmer. Each recipe is accompanied by the author’s stunning photography, making Rhubarb the ideal gift for anyone in your life with a shortage of ideas and an abundance of rhubarb.
Author: Søren Staun Petersen
Binding Type: Hardcover
Publisher: Touchwood Editions
Published: 05/09/2023
Pages: 112
Weight: 1.2lbs
Size: 9.50h x 6.80w x 0.60d
ISBN: 9781771514040
Language: English
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