Recipes (PART II): Rhubarb - Salad, Syrup, and Salsa


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RECIPE 4: Rhubarb salad with goat cheese

My boyfriend and I simply loved this salad! So tasteful and the combination of ingredients are really good!=) I followed the directions as written in the recipe and it turned out perfect! I used the Dutch magazine Boodschappen (from the supermarket Hoogvliet). Besides the terrific taste, the recipe is easy to make and fast!=)

I found the link, but it is in Dutch, see the link below. But I translated into English, so you can check it!

https://www.boodschappen.nl/recept/salade-met-rabarber-en-geitenkaas/

Rhubarb salad with goat cheese

PREP TIME: 20 Minutes 

DIFFICULTY: Easy 

COOK TIME: 10-12 Minutes 

 SERVINGS: 2 Servings

Ingredients:

 30 grams pecans

2 stalks rhubarb (small cubes)

1 ½ tablespoons honey

75 grams lamb’s lettuce (also called corn salad)

1 small fennel (thin slices)

½ bunch radishes (in thin slices) -unfortunately, I forgot to buy it, so I didn’t use it!-

1 ½ tablespoons balsamic vinegar

2 tablespoons olive oil

70 grams soft goat cheese (crumbled)

Let’s make it!

1. Preheat the oven to 200ºC;

2. Roast the pecans in a dry, hot frying pan. Set aside;

3. Mix the rhubarb in an oven dish with the honey and 1/2 tablespoon of water and bake in the oven for about 10 minutes;

4. Pour the baked rhubarb in a bowl, add the vinegar and olive oil and gently mix to incorporate the ingredients to the rhubarb, and season with salt and pepper;

5. Divide the lettuce, fennel and radishes into two bowls;

6. Divide the rhubarb, goat cheese and pecans over the salad and sprinkle with the rest of dressing.

P.S. I served with mushroom and goat cheese toasts 


RECIPE 5: Rhubarb syrup with mint

 Please try this recipe! I loved it! So easy to make it and so refreshing for drinking during the summer! People who knows me a little also know how crazy I am about sparkling water!hehehe. So this syrup was perfect with sparkling water!!=) 

This recipe was also taken from the same magazine Boodschappen. Actually, recipes from 3 to 6 were all taken from the same number, because it was a special article about rhubarb. =D

I found the link, but it is in Dutch, see the link below. But I translated into English, so you can check it!

https://www.boodschappen.nl/recept/rabarbersiroop-met-munt/

Rhubarb syrup with mint

I translated the recipe, but the amount is not the same in the original one, and here you will find the amount I used to make it, ok?!

 PREP TIME: 5 Minutes

 DIFFICULTY: Easy 

 COOK TIME: 15 Minutes 

 SERVINGS: A bottle with 250 ml of syrup. 

 Ingredients: 

 300 grams rhubarb (cut in cubes) 

 120 grams cane sugar 

 225 ml water 

 ½ hand of mint (only the leaves)

 Sparkling water (I used a bottle of 1.5 l

 Let’s make it! 

 1. Boil the rhubarb with the sugar and water for about 15 minutes on a low heat until mashed;

 2. Rub through a sieve and allow to thicken to a syrup; 

 3. Add the fresh mint leaves to the syrup, pour into a clean bottle and let it cold in the fridge; 

4. Serve the syrup in a glass with sparkling water. 

 P.S. The rhubarb syrup can be stored in the refrigerator for about 1 week.


RECIPE 6: Rhubarb salsa

 This salsa is fantastic delicious! Super easy to make it and turned out perfect with salmon or I bet with other type of fish too. The original recipe calls for codfish. It is also delicious with chicken, and I’m not a big fan of it! Because my boyfriend doesn’t like fish, every time I make a recipe with fish for me, I prepare some chicken for him!=P

The link (in Dutch) is here: https://www.boodschappen.nl/recept/gegrilde-kabeljauw-met-rabarbersalsa/

Rhubarb Salsa

I translated the recipe, but the amount is not the same in the original one, and here you will find the amount I used to make it, ok?!

 PREP TIME: 5 Minutes

 DIFFICULTY: Easy 

 COOK TIME: 10 Minutes 

 SERVINGS: 2

 Ingredients: 

 200 grams rhubarb (cut into small cubes) 

 30 grams cane sugar 

 30 ml apple vinegar 

1 tablespoon  olive oil

1/2 onion (chopped)

1 small garlic (minced)

1 g coriander (powder)

1 g cumin (powder)

1 cm fresh ginger (peeled and grated)

1/2 red pepper (sliced in half rings, seedless)

 Let’s make it! 

 1. Heat the olive oil in a frying pan and cook the onion, ginger and garlic for about 2 minutes.

 2. Then add the coriander and cumin powder and red pepper. Cook them for one more minute.

 3. Add the rhubarb, sugar and vinegar and simmer for about 10 minutes or until the rhubarb is soft. Season with salt and pepper and allow to cool.

4. I just seasoned the chicken and salmon with salt and pepper and then grilled. Then it was ready to serve with my delicious rhubarb salsa!=)