Rhubarbe 500g

Rhubarb is cooked, in jam, compote, coulis where it can be mixed with other fruits. It garnishes pies, crumbles, settles in a clafoutis, turns into ice cream, sorbet, granita and mousse.
Rhubarb also goes well with salt, in chutneys to accompany meats and poultry. Poached with a little honey to soften it, it joins salads. It mixes with other vegetables, and even with potatoes as in Poland.
Rhubarb also enhances tagines.

Per 500g

Sourced from France