New and Classic Recipes for Sweet and Savory Dishes
About the Book
A collection of 35 rhubarb-forward recipes that highlight the versatility of this tart, juicy, nutritious ingredient.
Say rhubarb and most of us think pie, or maybe crisp. But there are many more ways to enjoy this tart, juicy harbinger of spring. And lots of good dietary reasons to do so, since rhubarb is high in fibre, vitamin C, potassium, and calcium, and a member in good standing of the antioxidants club.
Chef, photographer, and rhubarb enthusiast Søren Staun Petersen has compiled a collection of 35 recipes that show the true versatility of those bright red stalks. With chapters dedicated to savoury dishes and sweet, compotes (and serving ideas), chutney and relish, and drinks (alcoholic and non), Petersen makes the case for cooking with rhubarb all year round.
You’ll learn how to bring out the beautiful acidity and light sweetness of rhubarb in surprising new ways like
- Pizza bianca
- Sweet and sour wok
- Spring meringue
- Baked brie
- Pulled pork burgers
- Gin & Tonic
- Coriander smash
The book includes an introduction on the nutritional benefits of rhubarb and an essay from a dedicated rhubarb farmer. Each recipe is accompanied by the author’s stunning photography, making Rhubarb the ideal gift for anyone in your life with a shortage of ideas and an abundance of rhubarb.
“Both a provocation and an opportunity to try something new.” —Epicurious
“Elevates the spring ingredient beyond pies and crisps.” —Publishers Weekly
“Danish chef Soren Staun Petersen has come up with all sorts of other ways to use the gorgeous veg in sweet and savoury dishes.” —Stir
“This warm-weather perennial can do so much more than we give it credit for. Allow these sweet delights to open up the door to a whole new crimson-hued world.” —Elle Gourmet
“Petersen opens the book with inventive ways to cook with fresh rhubarb . . . the season can be brief. As with other fleeting foods, this infuses cooking with a sense of urgency. A desire to make the most of it at its peak, which is exactly what Danish photographer and recipe developer Søren Staun Petersen does . . .” —National Post
“A small, smart book on using rhubarb in sweet and savory dishes. Yes, savory dishes! That tart spike of flavor works just as well in a fishy risotto as in a pie. Rhubarb’s moment is brief, so why not make the most of it while you can?” —Kitchen Arts & Letters Bookstore, New York City, NY