How to Make Agrodolce With Rhubarb

The one factor higher than a superb recipe? When one thing’s really easy to make that you do not even want one. Welcome to It is That Easy, a column the place we speak you thru the method of constructing the dishes and drinks we are able to make with our eyes closed.

Let’s speak in regards to the springtime produce famous person, rhubarb. It’s invigoratingly tart and tangy. It has a phenomenal, distinctive pink-scarlet hue. It provides complexity and lifts up pies, muffins, and brown butter bars. However, for an ingredient that’s not inherently candy, why can we most frequently see it served as dessert? Enter: rhubarb and crimson onion agrodolce, the tart and savory-sweet condiment the place rhubarb shines with out being dessertified or laden with sugar.

Agrodolce is a sweet-and-sour condiment that hails from Italy. Agro interprets to bitter (how rhubarb naturally is) and dolce means candy (how we regularly serve rhubarb), so it’s the best therapy for an ingredient that toes the road of each. The crux of an agrodolce is a warmed sweetener like sugar or honey paired with a success of acid, often within the type of vinegar. Warming spices like black pepper or crushed chile flakes add gentle warmth. Garlic and raisins usually make an look in some agrodolce recipes as effectively—however I depart them out to let rhubarb, the primary character, shine.

Serve this rhubarb crimson onion agrodolce on grilled pork or lamb, stuffed right into a grilled cheese, tossed with roasted spicy Brussels sprouts, and even over a steak salad with peppery greens. Prepare dinner it longer for a extra jammy, spreadable agrodolce, or pull it off the warmth early to protect a few of its texture. Nevertheless you serve it up, it’s (savory) rhubarb’s time to shine.

Right here’s how to make rhubarb agrodolce

Slice a couple massive stalks of rhubarb into ¾-inch thick slices and toss with 2 Tbsp sugar and 1 tsp salt. In a separate bowl, slice half a crimson onion into thick slices and sprinkle with salt.

Warmth 2 Tbsp olive oil over medium warmth in a big pan. Add the onion and cook dinner till it’s softened, about 3 minutes. Add the rhubarb and its juices to the pan, then pour in 3 Tbsp. crimson or white wine vinegar. Stir to mix and cook dinner till the sugar is completely dissolved, about 30 seconds. Then flip the warmth to low, cowl with a lid, and cook dinner for a couple of minutes till the combination reaches the specified texture—both cooked down and spreadable, or with coarser, discernable items of rhubarb and onion relying in your desire. Then, season the agrodolce with a beneficiant quantity of black pepper, crushed chile flakes and extra salt to style. Take it off the warmth and let it marinate in its juices and funky to room temperature for about an hour earlier than serving it in all its savory-sweet glory.

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