Recipe Tip: Roasted Rhubarb with Port & Goats Cheese Au Gratin
Top Recipe for 4 Persons by Severin Corti. All ingredients and tips for getting it right. The strong, finely balanced acidity of rhubarb not only works in fruity desserts, but also in savoury dishes: here is a recipe with goats cheese.
Ingredients
- 200 gthin rhubarb stalks
- 120 gbutter
- 2lettuce hearts or little gem lettuce, washed
- 300 gSainte-Maure de Touraine, or a goats cheese of your choice
- 8 tablespoonsport
- 6 tablespoonssugar
- 3 tablespoonsextra virgin olive oil
- 1 tablespoonlemon juice
- 1 teaspoon(s)Dijon mustard
- 1 pinch(es)salt
- 1 pinch(es)freshly ground black pepper
Instructions
Step 1
Preheat the grill to the highest setting. Cut the rhubarb into ten centimetre long pieces, then slice lengthwise into one centimetre wide batons.Step 2
Divide the lettuce leaves along the ribs. Foam half the butter in a pan, add half the rhubarb and season with half the sugar, salt lightly. Fry briefly over a high heat until the rhubarb is soft but still retains its shape. Lift out, keep warm and do the same with the other half.Step 3
Deglaze the hot pan with the port and reduce to a syrupy consistency.Step 4
Divide the goats cheese into four slices, place on a baking tray coated with oil and place under the grill until it begins to turn slightly brown.Step 5
Mix together the mustard, lemon juice, oilive oil, salt and pepper to create a vinaigrette for the salad. Dress the salad leaves and drape on plates.Step 6
Arrange the rhubarb in a lattice pattern on top of the lettuce, place a slice of goats cheese in the centre of each, drizzle with port wine reduction and serve.