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Rhubarb vegetables

updated

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Ingredients for 2 servings:

  • 250 g rhubarb
  • 1 onion(s), red, small
  • 15 g butter
  • 1 tbsp sugar, heaped
  • 60 ml vegetable stock
  • 60 ml red wine
  • salt and pepper
  • possibly honey

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

A slightly more unusual side dish for fish or poultry

Wash and trim the rhubarb, and cut into approximately 4 cm long pieces. Halve or quarter thicker stalks. Peel the onion, cut into thin strips, and sauté in the heated butter. Add the sugar and caramelize. Deglaze with red wine and stock and simmer uncovered for about five minutes. Add the rhubarb pieces and let stand in a covered pan for three to five minutes. The rhubarb shouldn’t fall apart! Season with salt, pepper, and honey, if desired. This rhubarb goes well with fried fish fillets, such as skin-on zander, and poultry fillets.

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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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