Spring and summer
Rhubarb is not the easiest ingredient. People used to add lots of calcium to reduce the acidity of the oxalic acid. We prefer not to and combine the rhubarb with a bit of sugar, butter and ginger into an interesting way of finishing a summer meal.
Rhubarb is known as a vegetable. We don’t think it is, but we also don’t think it classifies as fruit. You should use the stalks, unpeeled. We’ve never used the leaves; not sure if these are edible.
Rhubarb and strawberries are a great combination when making jam (a combination you should try) so you could combine this dish with a scoop of strawberry ice.
Wine wise it’s a difficult dish. Maybe simply enjoy it without?
Here is what you need:
- Fresh Ginger
Slice the rhubarb (1,5 cm each). Peel the ginger and slice thinly. Combine in a glass bowl with a bit of sugar, water and butter.
Set your oven to 180 Celsius and leave for 20 minutes. Mix very gently before serving.
If you want to give the dish an additional boost, then add some grated ginger just before serving.