Rhubarb: New and Classic Recipes for Sweet and Savory Dishes by Søren Staun Petersen

  • Spring potato salad (page 16)

    from Rhubarb: New and Classic Recipes for Sweet and Savory Dishes Rhubarb by Søren Staun Petersen

    • Categories: Salads; Side dish; Spring; Vegetarian
    • Ingredients: rhubarb; cane sugar; potatoes; crème fraîche; mayonnaise; Dijon mustard; red onion; chives; lime
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Notes about this book

  • lkgrover on June 04, 2023

    This book is evenly divided between savory & sweet recipes. It also includes a 3 recipes for rhubarb compote with 5 accompanying recipes; rhubarb chutney & rhubarb relish with 5 accompanying recipes; and 6 rhubarb drinks. The book was originally published in Denmark (in Danish) in 2019. I recommend to all rhubarb-lovers!

Notes about Recipes in this book

  • Spring potato salad

    • lkgrover on June 03, 2024

      Loved this potato salad with rhubarb; an interesting twist on a classic.

  • Risotto with hake

    • lkgrover on June 01, 2024

      Loved this risotto with rhubarb. I substituted cod fillets, because hake was not available here. My roasted rhubarb was sweet, and a good complement to the savory ingredients.

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  • ISBN 10 1771514043
  • ISBN 13 9781771514040
  • Linked ISBNs
  • Published May 09 2023
  • Format Hardcover
  • Page Count 112
  • Language English
  • Countries Canada
  • Publisher Touchwood Editions

Publishers Text

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 Søren 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.

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