Rhubarb, often mistaken for a fruit, is actually a vegetable that excels in various culinary applications. Its raw crispness enhances salads and sambols while its cooked form pairs beautifully with rich proteins like mackerel and pork. The article highlights a recipe for charred mackerel served with a rhubarb sauce and celeriac remoulade, emphasizing its ease of preparation. The rhubarb sauce involves juicing, sugar, and mustard, culminating in a tart, flavorful accompaniment. Celeriac remoulade adds texture and depth, showcasing rhubarb's versatility in both fresh and cooked forms.
Before rhubarb was paraded around like a fruit... it was and, in fact, is a vegetable. We shouldn't forget this, because the crispness of raw rhubarb is perfect in salads, sambols and pickles.
Charred mackerel with rhubarb sauce and remoulade makes for an eye-catching, light dinner or lunch. The celeriac is super-quick to prep if you have a food processor.
Take off the heat, stir in the mustard and butter, then taste and add more sugar, if need be. Transfer to a clean jar and set aside until ready to use.
Run the celeriac through the julienne attachment on a food processor. Alternate prep methods lead to delicious, complex flavor pairings, featuring tart rhubarb's versatility.
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