Cook dinner This: 4 savoury and candy spring recipes from Rhubarb Laura Brehaut · Postmedia Information |Up to date Apr. 28, 2023 |8 min learn Gallery Premium content material Our cookbook of the week is Rhubarb by Søren Staun Petersen. Learn an interview with the writer. Bounce to the recipes: pulled pork burgers with rhubarb relish , rooster with pearl barley …


Our cookbook of the week is


by Søren Staun Petersen. Learn an


with the writer.

Bounce to the recipes:

pulled pork burgers


rhubarb relish


rooster with pearl barley


rhubarb crumble


Danish photographer and recipe developer Søren Staun Petersen is a fan of surprising pairings, comparable to rhubarb and pistachio, which he options in a blondie recipe. In growing recipes for his second cookbook, he was particularly stunned by how properly rhubarb chutney and


went with meat. “I exploit that loads in very other ways for mainly every little thing.”

In Denmark, compotes (a.ok.a. stewed rhubarb) and trifles are the most well-liked methods to take pleasure in rhubarb. As in Canada, candy makes use of are way more widespread than savoury, although Petersen has observed Copenhagen cooks making some modern dishes lately.

Petersen was impressed to create chutney and relish as a savoury tackle a traditional compote. “(I wished to) have one thing recognizable for individuals but additionally fully new. So, I took this traditional factor after which made it savoury. After which I attempted implementing it in locations the place it looks like it might make sense,” says Petersen. “On this recipe, the

pulled pork burgers

, I attempted to make it an alternative choice to the pickled crimson onion that you just would possibly usually use.”

Should you haven’t tried making barley risotto earlier than, Petersen’s

rooster with pearl barley

is the proper alternative. Barley brings a completely completely different flavour and texture than risotto rice. Its nuttiness performs off the tartness of the sautéed rhubarb, and freshness of mint and chives.

“I completely love risottos. It’s certainly one of my most favorite issues. And there’s already a risotto within the ebook. So, I attempted to include a risotto that wasn’t actually a risotto, so I might have it,” says Petersen with fun. “It goes very properly with the rooster after which the tangy sourness of the rhubarb is a a lot welcome addition.”

The third recipe Petersen shared with us,

rhubarb crumble

, is an ideal instance of how he approaches the classics. Crumbles and crisps are favourites for good motive. They’re homey and satisfying, fast and straightforward.

Petersen provides a few touches right here that set the recipe aside. First, he makes a sesame sugar topping paying homage to

Sesame Snaps

, the Polish sweet that’s been offered in Canada since 1971. The confection is widespread in Greece and Cyprus (Petersen’s affiliation), the Center East, India, China and Vietnam as properly.

“I began doing that to all my crumbles now,” says Petersen, including that he was impressed to strive it after having sesame ice cream at a restaurant. “It had this little caramel topping with crunchy sesame flakes that have been mainly simply sugar and sesame seeds. After which I considered incorporating that within the crumble, and fortuitously it labored out.”

The second particular contact is the mint dressing Petersen serves over the crumble, a mix of bitter cream and recent herbs. “Mint is an efficient perfumy addition to a dish. Everytime you add one thing like mint or one other very perfumy herb, it provides (an aroma) to a dish that feels very refined.”



1/3 cup brown sugar

2 tbsp candy paprika

2 tbsp smoked paprika

2 tbsp onion powder

2 tbsp cumin

1 tbsp chili flakes

1 tbsp garlic powder

1 tbsp coarse sea salt

5-lb (2.27-kg) pork collar

Step 1

Combine all seasoning substances collectively and rub into the meat completely. Wrap the meat and refrigerate for a minimum of 2 hours, ideally in a single day.

Step 2

Sluggish roast the pork collar at 200F (95C). The time relies on the dimensions and thickness; verify the packaging if essential. Alternatively, use a roast thermometer: when the core temperature reaches 158-167F (70-75C), it’s prepared.

Burger Buns:

2/3 cup entire milk

2 1/2 tbsp yeast

1/4 cup sugar

4 1/4 cups flour

3 eggs

2 tsp salt

1/2 cup softened butter

Step 1

Heat the milk as much as 95F (35C) and dissolve the yeast and sugar in it. Sift the flour into the milk, half at a time, and stir properly between every half.

Step 2

Add the eggs separately whereas kneading the dough. Add the salt and butter and proceed kneading. If essential, add extra flour till the dough releases from the sides of the bowl.

Step 3

Knead the dough for 10 minutes and let it rise for about 1 hour in a lined bowl till it has doubled in measurement.

Step 4

Form into 8 buns, lay them out on a baking sheet, and depart to rise for about 40 minutes. Preheat the oven to 350F (175C). Brush the buns with a overwhelmed egg or milk and bake for about Quarter-hour.


Your alternative of greens


Rhubarb relish (

recipe follows


Step 1

Assemble the burgers with the slow-roasted meat, greens, mayonnaise and rhubarb relish.


2 stalks rhubarb

1 onion

1/3 cup white vinegar

1/3 cup apple cider vinegar

1/2 cup sugar

1 tsp yellow mustard seeds

Salt and pepper, to style

Step 1

Reduce the rhubarb into lengthy, skinny strips. Reduce the onion into fantastic, skinny slices and blend with the rhubarb. Heat the vinegars, sugar, mustard seeds, salt, and pepper on the range. When the sugar is dissolved, add the onion and rhubarb. Simmer for 10-Quarter-hour till the rhubarb is totally tender.

Step 2

Let the relish cool somewhat earlier than placing it right into a sizzling glass jar (see be aware). Retailer in a darkish, cool cabinet, and refrigerate after opening. The shelf life is roughly 3 months earlier than opening and 1 week after opening.


1 half-pint (250 mL) glass jar

Be aware:

The glass could be rinsed first in sodium benzoate, in case you select.


5 oz (142 g) bacon

1 small handful recent mint, or to style

1 small handful recent chives, or to style

2 rooster breasts

Just a little oil for frying

2 stalks rhubarb

1 onion

1 1/4 cups pearl barley

2 tsp floor ginger

1 1/4 cups + 3 tbsp white wine

1 1/2 cups vegetable broth

1/3 cup cream

Salt and pepper

Step 1

Reduce the bacon into cubes and fry in a pan till crispy. Roughly chop the mint and chives and blend with the bacon. Put aside.

Step 2

Reduce the rooster breasts into smaller items and sauté briefly in a big pan with a little bit of oil over excessive warmth, till they purchase a crust.

Step 3

Reduce the rhubarb into 1 1/2 inch items. Peel the onion, then halve and reduce into skinny slices. Put the pan on medium warmth and add the rhubarb, onion, pearl barley, and floor ginger, and sauté briefly.

Step 4

Add the white wine and scale back for 10 minutes. Add the broth and prepare dinner for one more Quarter-hour. Add the cream and let simmer till mixed. Season with salt and pepper.

Step 5

Sprinkle the bacon and herbs over the completed pearl barley and serve the dish instantly.


Sesame Sugar:

3/4 cup sesame seeds

1/4 cup sugar


1/2 cup sugar

3/4 cup flour

1/2 cup butter

1 cup oats


2 cups cubed rhubarb

2 tbsp sugar

1 tbsp vanilla sugar

Mint Dressing:

3/4 cup 18 per cent bitter cream

1 tbsp cane sugar

Mint to style

Step 1

Preheat oven to 400F (205C).

Step 2

Roast the sesame seeds in a dry pan over medium-low warmth till golden. Toast the sugar in a saucepan over medium warmth. When the sugar is golden, add the sesame seeds and blend properly. Pour the sesame sugar out onto parchment paper and let cool.

Step 3

Combine the crumble substances properly. Break the sesame sugar into smaller items and add to the crumble combination.

Step 4

Toss the rhubarb within the sugar and vanilla sugar and place in an ovenproof dish. Break up the crumble dough into small items on prime of the rhubarb and bake for about 25 minutes.

Step 5

Combine the bitter cream and cane sugar properly. Finely chop the mint and stir in. Serve the mint dressing over the crumble.

Recipes by Søren Staun Petersen translated from Danish by Natalie Pitu from


, textual content copyright ©2018 by Søren Staun Petersen, English translation ©2022 Natalie Pitu. Reprinted with permission of TouchWood Editions.

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