On the market nothing marks the arrival of spring clearer than the appearance of rhubarb and asparagus. Today was such a market day and since I have a craving for rhubarb the whole year round till its finally in season again, I will start sharing quite a few recipes with this pink bunch of tangy happiness
Goat cheese & rhubarb parcels (Serves 4 as a starter or 2 as a main dish)
5 large stalks of rhubarb
2-4 little goat’s cheese crottins (I used 2 halved Picandou per parcel)
4 sheets of phyllo or Yufka pastry (ca. 20 x 20cm)
1 piece of ginger (ca. 2 cm)
3 tbsp + 4 tsp aromatic honey (for a fructose-free version substitute with rice syrup)
½ tbsp coconut oil or butter, melted
4 thyme springs, leaves picked
6 radicchio leaves
pinch of black pepper
Rinse the rhubarb and cut into 1-2cm thick pieces. Peel the ginger and grate or chopp finely. In a saucepan heat the ginger and the 3 tbsp of honey then add the rhubarb and carefully bring to boil for no longer than 1 minute – you don’t want it to fall apart. Remove from the heat and let the saucepan rest for about 10 min covered with a lid.
Preheat the oven to 220°C. Half the goat’s cheese in case you feel it to be to big for one parcel. Spread out the pastry sheets and place the cheese in the centre. Sprinkle with the thyme leaves and pepper, cover with rhubarb and pour a little extra honey on top. Wrap up a parcel – you might need to secure it with some kitchen garn. Brush with melter coconut oil. Bake for about 5-8 min or until the pastry turns golden.
Rinse and pat dry the radicchio leaves and arrange on a plate. Put the parcel on top and serve with the rest of the rhubarb compote.