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Rhubarb dip, sweet and spicy

updated

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Ingredients for 4 servings:

  • 8 stalk(s) rhubarb
  • 2 medium-sized onions, diced
  • Salt
  • 2 packets of vanilla sugar OR:
  • 1 vanilla pod(s) (Bourbon vanilla)
  • some chili
  • tbsp peppercorns
  • 100 g sugar (to taste)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

delicious with grilled food

Wash the rhubarb, remove the strings, and cut into small pieces. Mix with vanilla and sugar and let stand for a while. In the meantime, dice the onion and sauté. Heat the peppercorns in a pan before crushing them. Mix the rhubarb, onion, ground pepper, and salt. Add chili to taste. Bring to a boil; the rhubarb should break down. Pour into jars while still hot (four smaller ones). Refrigerate and enjoy with grilled meat. We also enjoy it with fish or simply with bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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