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Recipe for :

Nage de Rhubarbe au jus de Fraises

This recipes comes from a web site which to me must rank as one of the sites having the finest recipes on the internet. It is the web site of Peter Hertzmann and is called à la carte.

What is à la carte about? This is best described in Peter's own words:

"I’m obsessive. All my life, when something interested me, I became obsessed with it. I learned all I could about it. I lived it! . . . I’ve been obsessive about food as long as I can remember. I am now obsessive with French cookery - its preparation, materials, history, politics, and culture".

To learn more why not visit the à la carte web site - click here


125 gms peeled and trimmed rhubarb, cut into 1 cm square by 4 cm long pieces
25 gms granulated sugar
125 gms hulled strawberries, quartered
100 milliliters water
a few drops lemon juice

  • Toss the rhubarb with 10 grams of sugar and set aside.
  • Combine the remaining sugar with the strawberries, water, and lemon juice in a small saucepan. Bring the mixture to a boil. When a full boil is achieved, transfer the mixture to a food mill and purée it.
  • Combine the strawberry purée with the rhubarb in a small saucepan. Bring to a boil over high heat. Boil for 2 minutes. Transfer the mixture to a bowl and refrigerate for at least an hour.
  • Divide the rhubarb and some of the strawberry juice among serving plates.

Serves 2

Guy Savoy, La Cuisine de Mes Bistrots, page 144.

To visit the à la carte web site - click here