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Roasted Rhubarb with Port Wine & Goats Cheese au Gratin

Roasted Rhubarb with Port Wine & Goats Cheese au Gratin
© Robert Lehmann
Home Food & Drinks Recipes Cooking Roasted Rhubarb with Port & Goats Cheese Au Gratin

Roasted Rhubarb with Port & Goats Cheese Au Gratin

Fruit
Salad

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.

Severin Corti

Ingredients (4 servings)
200 g thin rhubarb stalks
120 g butter
2 lettuce hearts or little gem lettuce, washed
300 g Sainte-Maure de Touraine, or a goats cheese of your choice
8 tablespoon(s) port
6 tablespoon(s) sugar
3 tablespoon(s) extra virgin olive oil
1 tablespoon(s) lemon juice
1 teaspoon(s) Dijon mustard
1 pinch(es) salt
1 pinch(es) freshly ground black pepper
  • Preheat the grill to the highest setting. Cut the rhubarb into ten centimetre long pieces, then slice lengthwise into one centimetre wide batons.
  • 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.
  • Deglaze the hot pan with the port and reduce to a syrupy consistency.
  • 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.
  • 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.
  • 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.
Severin Corti
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