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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.
Remove any filaments from the rhubarb and chop it into small segments. Split the vanilla bean and scrape the grains into a saucepan. Add the 200 g of sugar and 10 cl of water. Bring to a boil, stirring, and then add the rhubarb. Stir, cover slightly, and leave to stew over medium heat until the rhubarb is very tender (approximately 10 minutes). Leave to cool and then coarsely crush the rhubarb.
Preheat the oven to 200°C and prepare the crumble. In a mixer, coarsely grind the pistachios and almonds with the flour, sugar and butter.
Roll the dough out onto the floured work surface and puncture it with a fork. Spread the rhubarb over the dough, cover with crumble, and sprinkle with pine nuts. Bake for approximately 50 minutes until the crumble is crispy. Serve cold or at room temperature and sprinkle with icing sugar.
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