I always like to go grocery shopping with no special intention of what the result has to be like. In this case, I stumbled across the first rhubarb, shining bright and colorful through the other shelves of the fruit section. This is always the moment, when I am sure the winter will be gone soon. So I grabbed a few for this recipe and took some more to make some jam too. Rhubarb is the fruit which crossed my culinary ways already in my childhood. My grandma used to bake crumble cakes with it or it has been cooked to a simple compote, which we then enjoyed without anything. Sometimes we were even just dipping the raw fruit in sugar to eat it straightaway. I always loved the sour taste and obviously still do.
My and also my family’s nutrition tends to go towards a lot of veggies and lately even vegan dishes. This is not because we think it is super trendy rather than our good feeling about it and doing what we can do to achieve a correct and fair meat industry. The important thing though is a good taste and background of all the food we are having and so here is another great plant based dish to not only feel good but to enjoy too.
Sour dishes always have to be balanced and sure this recipe is not only made from one ingredient. There has to be something going on on our tongue while eating I think and therefore creamy plant based ricotta, crispy spelt and green sorrel have been added. It is a classic tasting dish yet with a little something to it. Best is, to enjoy the lukewarm rhubarb with the cold and rich ricotta. The consistency of the popped spelt will give the dish some texture and what could be better to bite on a leaf of fresh green sorrel in between. For me no question asked…a great simple recipe with a lot of flavor but try it out yourself and let me know your thoughts.
If you are not one of the sweet kind but want to get some rhubarb inspiration, you can check out my Cured Trout with Basil, Orange and Raw Marinated Rhubarb!