tries, England and the USA. Since it is a late spring vegetable, in Nordic cuisine, it has traditionally been paired with strawberries. Strong yet delicate flavour The stalks and roots of rhubarb are used, taking care to remove the leaves. Due to its flavour similar to that of celery, it is used to make appetizers, first courses, main courses and desserts. Thanks to its characteristic intense red colour with shades of pink and green, the plant is also used to give a distinctive touch to dishes. Its flavour is acidic and bitter, with a strong but at the same time delicate taste. Those who know the plant, have learned that the redder it is, the sweeter it is. Rhubarb can be baked, pan-fried or boiled. It goes perfectly with red fruits and strawberries, but due to its palate-cleansing power, it pairs well with fish, especially salmon. At the same time, it is perfect for making an accompanying sauce for meat, in particular duck breast. Another successful combination is with cheeses, from ricotta to aged ones. Exquisite jam Rhubarb jam is excellent for filling pies, to be spread on a slice of bread or when paired with cheeses. The most wellknown flavour combinations are with apples, strawberries, raspberries, oranges or lemons. In particular, apples sweeten rhubarb’s flavour, as well as giving it the right density. Adding some almonds will make it crunchy. In England, it is easy to find it paired with ginger. Virginia Long on Unsplash 25
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