Rhubarb, how do you feel about it? Four recipes to enjoy or discover it

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Rhubarb jam from Christine Ferber, pastry chef in Niedermorschwihr (Haut-Rhin)

1er day
Preparation: 15 minutes
Maceration: one night.

The 2e day
Cooking syrup up to 105 ° C.
Cooking: 10 minutes after the jam has boiled.

For 6 or 7 jars of 220 g.

Delicious with donuts, acacia or elderflower pancakes or on a golden brioche and buttered with butter flavored with orange.

Ingredients

  • 1.2 kg of rhubarb, i.e. 1 kg net
  • 800 g granulated sugar
  • The juice of half a small lemon

1er day: rinse the rhubarb in fresh water, cut the ends of the stems, split the stems in half lengthwise then cut them into small cubes. Combine the diced rhubarb, sugar and lemon juice in a large bowl, cover with a sheet of baking paper, mix occasionally to melt the sugar and let macerate in the fridge overnight.

The 2e day: collect the water by pouring the maceration into a colander. Reserve the diced rhubarb. Collect the syrup and pour it into the jam basin. Bring to a boil. Skim carefully. The syrup will concentrate at 105 ° C on a sugar thermometer. Add the diced rhubarb. Bring to a boil again, stirring gently. Skim carefully and cook over high heat for about 10 minutes, stirring gently. Check the consistency of the jam by placing a few drops on a small cold plate: it should gel slightly.
Remove the basin from the fire. Immediately put the jam in jars and cover.

Christine Ferber’s rhubarb meringue pie

Recipe for 1 pie 30 cm in diameter and 3 cm in height.

For the shortcrust pastry:

Weight for the pastry shell: 500 g of dough
Ingredients for 500 g of dough:

  • 250 g of sifted wheat flour
  • 2.5 g of salt
  • 5 g caster sugar
  • 75 g of cold water (7.5 cl)
  • 180 g of cold butter cut into small cubes.

In a bowl, dissolve the salt and sugar in the water and set aside. Sift the flour on the work surface. Place the butter in the flour, mix a little to coat the butter cubes with the flour. Add salted and sweet water, knead lightly to bind the dough.
Be careful not to overwork the dough, the butter cubes remain visible. Then roll the dough into a ball. Protect it by wrapping it carefully in cling film. Let it rest for at least three hours in the fridge.

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