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.
- 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
Step 1Preheat the grill to the highest setting. Cut the rhubarb into ten centimetre long pieces, then slice lengthwise into one centimetre wide batons.
Step 2Divide 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 3Deglaze the hot pan with the port and reduce to a syrupy consistency.
Step 4Divide 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 5Mix 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 6Arrange 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.