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Rhubarb is one of the first things to pop up in spring, but besides knowing it's delicious in pie, do you have any other knowledge about this versatile veggie? (Yup, it's technically a vegetable.)

Here's a few quick facts:

  • The redder the stalk, the sweeter the taste
  • The leaves attached to the rhubarb stalk are poisonous, so don't eat them
  • It's super easy to grow and needs very little TLC
  • It's rich in anti-oxidants, high in fibre and loaded with calcium and vitamin C.

Now that we're experts, take a look below at some of Jason Skrobar's rhubarb recipes. (Spoiler: They don't involve pie, sorry!)

rhubarb-butter-feat.jpg

Seared Salmon with Rhubarb Butter Sauce

WHAT YOU NEED:

For the Sauce

  • 1lb Rhubarb, trimmed and cut into 2” pieces
  • 2 tbsp sugar
  • Zest and juice of 1 lime
  • 1/4 cup orange juice
  • 1/2 cup vegetable stock
  • Salt and pepper to taste
  • 5 tbsp cold butter, cubed
  • For the Fish
  • 4 salmon fillets
  • 2 tbsp vegetable oil
  • Pinch of salt

WHAT YOU DO:

  1. Add your rhubarb, sugar, lime and orange to a pan and cook on medium heat for about 15
  2. minutes or until the rhubarb is nice and broken down. In a separate pan heat the stock. When
  3. the stock starts to simmer, season with a bit of salt and pepper and add your rhubarb puree.
  4. Stir the mixture until well combined and run it through a fine mesh sieve into a clean pan.
  5. Heat the sauce and slowly whisk in the butter. Set aside.
  6. Ensure your fish is at room temperature before adding it to the pan. Heat a skillet until hot
  7. and add the vegetable oil and salt. Place the salmon skin side down and press down on the
  8. fish for a minute. The salmon will be ready to flip in about 3 minutes. Once flipped, cook for
  9. an additional 2 minutes and the salmon will be done.
  10. Serve salmon with some spring vegetable and spoon over a generous amount of the rhubarb
  11. butter sauce.

rhubarb-cake-feat.jpg

Poached Rhubarb with Grilled Pound Cake and Vanilla Bean Ice Cream

WHAT YOU NEED:

  • 1 cup water
  • 1 cup superfine sugar
  • 1 vanilla bean, cut lengthwise and seeds scrapped out
  • 2 cups of rhubarb, cut into 4” pieces
  • 1 pound cake, grilled
  • Vanilla bean ice cream
  • Edible flowers

WHAT YOU DO:

  1. Add the water, sugar and vanilla pod and seeds to a pot and bring to a boil. Add the rhubarb
  2. to the pot and turn off the heat. Let the rhubarb cool in the syrup - you don’t want to overcook
  3. the rhubarb or it will begin to fall apart.
  4. Serve over grilled pound cake and a scoop of vanilla bean ice cream