Recipe Tip: Roasted Rhubarb with Port & Goats Cheese Au Gratin

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.



    1. 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.
    2. 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.
    3. Step 3

      Deglaze the hot pan with the port and reduce to a syrupy consistency.
    4. 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.
    5. 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.
    6. 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.