Rhubarb-amaranth porridge

Amaranth is a pseudo grain that looks a bit like mustard seeds refers to the Greek word amarantos, which means “immortal”. It’s gluten- and wheat free and an excellent source of plant based proteins because, unlike most other grains, it contains the essential amino acid lysine. Further it contains a little more fat than other grains, especially linoleic…

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Nectarines with rhubarb-cherry coulis

Voor 4 personen 2 nectarines granola Voor de coulis 110g rabarber 150g kersen 100ml water 1 tl vanille-extract 30g honing 50ml witte Port Voor de mascarpone 100g mascarpone 2 tl amandel-extract → Maak eerst de coulis. Snijd de rabarber in ringen van 2 cm en ontpit de kersen. Doe samen met het water, vanille-extract, honing…

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Rhubarb-blackberry jam

Makes 1 medium jar 200g rhubarb, washed 150g blackberries, washed 1/2 lemon juice 3 tbsp honey 1 tsp vanilla-extract → Cut the rhubarb in pieces of 1 cm. Put them with the honey, lemon juice and vanilla-extract in a medium saucepan. Bring to a boil for 10 minutes. Then add the blackberries and mash them…

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Rhubarb-orange compote

Rhubarb is a vegetable, but transforms himself quickly into fruit in combination with sugar. Although it’s a bit a strange vegetable with his wretchedness and sourness, he’s both friend of savory and sweet. Rhubarb is one of the first spring crops that’s originally from Siberia. The cooking method I use to prepare rhubarb is not…

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