Agrodolce
It's rhubarb season, and there's more to make than pies or cakes (although they're outstandingly delicious). Try this chutney/relish, taken from Bon Appetit, that's both bitter (agro) and sweet (dolce) - as the Italian word describes it. It's an easy condiment to make and pairs well with pork, chicken, or on a hamburger.
Try this cool drink on a hot summer's day: Rhubarb Cordial, and here's a delicious Rhubarb Cake.
Time: 10 minutes to make, 1 hour to marinate
Serves: Enough for 4 diners
Ingredients
2 large stalks rhubarb, cut into 3/4 inch-thick slices
2 tablespoons sugar
1 teaspoon salt, plus extra
1/2 red onion, cut into slices
2 tablespoons olive oil
Red or white wine vinegar
Ground black pepper
Chile flakes
Method
Slice the rhubarb and toss with the sugar and 1 teaspoon of salt. Set aside.
In a separate bowl, slice the half red onion into thick slices and sprinkle with salt.
Heat the olive oil over medium heat in a large pan. Add the onion and cook until it’s softened, about 3 minutes.
Add the rhubarb and its juices to the pan, then pour in the wine vinegar. Stir to combine and cook until the sugar is thoroughly dissolved, about 30 seconds. Then turn the heat to low, cover with a lid, and cook for a few minutes until the mixture reaches the desired texture—either cooked down and spreadable, or with coarser, discernible pieces of rhubarb and onion, depending on your preference. Uncover and cook for a minute further to reduce the liquid, if desired.
Season the agrodolce with black pepper, crushed chile flakes, salt and sugar, all according to your preference and to adjust the bitter/sweet balance.
Take the pan off the heat and let the agrodolce marinate in its juices and cool to room temperature for about an hour before serving.
It's rhubarb season, and there's more to make than pies or cakes (although they're outstandingly delicious). Try this chutney/relish, taken from Bon Appetit, that's both bitter (agro) and sweet (dolce) - as the Italian word describes it. It's an easy condiment to make and pairs well with pork, chicken, or on a hamburger.
Try this cool drink on a hot summer's day: Rhubarb Cordial, and here's a delicious Rhubarb Cake.
Time: 10 minutes to make, 1 hour to marinate
Serves: Enough for 4 diners
Ingredients
2 large stalks rhubarb, cut into 3/4 inch-thick slices
2 tablespoons sugar
1 teaspoon salt, plus extra
1/2 red onion, cut into slices
2 tablespoons olive oil
Red or white wine vinegar
Ground black pepper
Chile flakes
Method
Slice the rhubarb and toss with the sugar and 1 teaspoon of salt. Set aside.
In a separate bowl, slice the half red onion into thick slices and sprinkle with salt.
Heat the olive oil over medium heat in a large pan. Add the onion and cook until it’s softened, about 3 minutes.
Add the rhubarb and its juices to the pan, then pour in the wine vinegar. Stir to combine and cook until the sugar is thoroughly dissolved, about 30 seconds. Then turn the heat to low, cover with a lid, and cook for a few minutes until the mixture reaches the desired texture—either cooked down and spreadable, or with coarser, discernible pieces of rhubarb and onion, depending on your preference. Uncover and cook for a minute further to reduce the liquid, if desired.
Season the agrodolce with black pepper, crushed chile flakes, salt and sugar, all according to your preference and to adjust the bitter/sweet balance.
Take the pan off the heat and let the agrodolce marinate in its juices and cool to room temperature for about an hour before serving.