As we have already mentioned before (pasta a la Nadia Santini) we like to watch three starred chefs share their passion and recipes with the public. We love three Michelin star chef Alain Passard. He has a natural approach to cooking. He always respects the products. Alain Passard distinguishes himself by cooking with a lot of vegetables. Often in French restaurants everything turns around meat or fish. We love watching him cook because has a very particular way of cooking. He always says that he is making a painting with the ingredients. Often the colors are in similar tones. His theory: if it grows at the same time in the garden, then you can make no mistake when you pair the ingredients together. We decided to follow his theory! There is a video in which he cooks rhubarb. We could not find all the ingredients that he uses so we tried our own variation of the dish using his cooking technique. We made this dish a couple weeks ago already. Spring was very late to arrive this year, so all the seasonal ingredients were delayed. We thought the red of the cherries matched perfectly the red in the rhubarb. The green of the cherry stem matched the green in the rhubarb. The end result is simply delicious!
- 3 rhubarb branches
- 10 cherries
- 2 tablespoons of sugar
- A dash of olive oil
- 1 teaspoon of salted butter
Slice rhubarb evenly (2 cm) long. In large saucepan add enough water so the rhubarb pieces will be covered mid height. At medium high heat, heat water. Add sugar evenly in the saucepan. You have to wait until the bubbles start to change texture. They will become thick and glossy, at this point add rhubarb and cherries and cover. There needs to be space between each piece so that the heat can surround and cook the fruit. Once the rhubarb opens slightly it is cooked. Remove from heat and serve.
Inspired by Alain Passard’s la rhubarbe au sourire angélique : http://www.lepoint.fr/videos-gastronomie/video-la-rhubarbe-a-un-sourire-angelique-25-04-2013-1660040_741.php