Rhubarb is a vegetable, even though we treat it as a fruit. I only ever had it as stewed rhubarb with custard or rhubarb fool in childhood, and I loved it. Understanding later on that rhubarb could be a savoury ingredient was a game-changer.
If you think about it, rhubarb isn’t sweet at all. Even the gorgeous bright pink forced Yorkshire rhubarb is markedly sour. Rhubarb loves sweet though. That makes it a wonderful ingredient in terms of a play on sweet and sour in a dish. It makes lovely ketchup too. It works with most meats, I especially like it with lamb and a roast like pork belly.
Batch Cook Your Rhubarb
I like to roast a batch of rhubarb in advance to use throughout the week. It took me a long time to realise that what I like to do is batch cook, but it makes sense to me to have readily available pre-cooked ingredients to make speedy meals.
In a tip I picked up from expert grower and cookery writer Mark Diacono of Otter Farm I have started to roast my rhubarb cut in short strips with a bare sprinkle of sugar and the water that clings to it after a quick wash in the sink. I put it in the oven at 180C and then turn it off immediately. I leave it in the oven for hours as it cools down and when cold, the rhubarb is cooked and tender but still perfectly holds its shape. You can do this or roast it in 10 minutes at 180C while you cook your chops.
This is from our new Zoom Show, The Cooking and Cocktail Show
This recipe was one I shared in the first episode of The Cooking and Cocktail Show which I am co-hosting with Oisín Davis, expert Irish drinks expert. Every week, on Thursday at 5pm, we aim to share with you easy gorgeous recipes to ease your lockdown experience just a little. I share the food and Oisín shares the drinks. Nothing fancy is required to recreate anything. We will always have a laugh too. We will be back next Thursday, I will share details in advance. In the meantime, I will share the recipes. Next up are my instant mini rhubarb and rose cheesecakes, and then the Spanish tapas recipes that I shared in our second episode yesterday.
We will be back next Thursday, I will share details in advance. In the meantime, I will share the recipes. Next up are my instant mini rhubarb and rose cheesecakes, and then the Spanish tapas recipes that I shared in our second episode yesterday.
Enjoy![mv_create title=”Spiced Lamb Chops with Rhubarb ” key=”1″ thumbnail=”https://eatlikeagirl.com/wp-content/uploads/spiced-lamb-chops-rhubarb.jpg” type=”recipe”]