For somebody like me, who didn’t grow up eating rhubarb, this vegetable is a revelation. Initially, I was put off by how stringy and soft it can be if cooked for too long, or by how easily loses its vibrant colour. Now I celebrate the forced rhubarb in January and test recipes for when the longer season starts.
At first glance, this quick salad is a no-no. Rhubarb is used in sweet dishes not in savoury. If you think about apples and pork, oranges and duck, or gooseberries and mackerel, then maybe this lunch won’t look so alien.
On the other hand, I wanted to find a little Romanian element for this dish, and I actually ended up with a quintessentially British one: the black pudding. We have a similar recipe in Romania, a classical example of Romanian charcuterie, called Sangerete. However, if this is not exactly your favourite, you can use a pork chop, grilled or panfried.
The parsley adds a mild-bitter flavour to it, I would say a bit of sweetness too.
This is how you make it for 1 🙂
1slice of black pudding
150g diced rhubarb
1 bunch of parsley
a squeeze lemon
How to make it:
Pre-heat the grill to 180C and slide the black pudding under the grill. Mine was ready in about 3 minutes. Meanwhile, I submerged all the rhubarb into a pan of boiling water for 2 minutes. Then drained. Added the chopped parsley and the squeeze of lemon. The I seasoned: a pinch of salt and 2 pinches of pepper.
Put everything on the plate and enjoy.