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En Europe, on mange la rhubarbe au goût aigre principalement sucrée en dessert, dans les gâteaux ou les gratins. Elle est riche en vitamines A, C et en potassium. Elle stimule la digestion.
Idée de recette de saison: Compotée de rhubarbe et crumble de spéculoos.
Wash the wild garlic leaves and boil them in salted boiling water. Chill rapidly. Spin-dry the leaves and blend them in a blender to obtain a fine purée.
Peel and finely chop the red onion. Immerse the onion strips in the boiling vinegar. After boiling for 2 minutes, remove the saucepan from the heat and allow to cool.
Separate the egg whites from the yolks. Beat the eggs to stiff peaks with a pinch of salt.
Using a piping bag, fill buttered circles or silicone moulds with beaten egg whites. Bake the egg whites in an oven preheated to 100° for 10 minutes. Cook the yolks at the same temperature for 3 minutes.
Spread a fine coat of garlic purée on each plate. Add an egg white and top with a yolk. Garnish with baby spinach leaves, red onion pickles and chives.
Le magazine qui fait la part belle aux fournisseurs et à la politique d'approvisonnement d'Eldora
