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Who’s ready for rhubarb!?

Get ready for Rhubarb mania! This widely misunderstood vegetable can intimidate the best of cooks. But since June is the season for rhubarb, why not prepare this strange fruit for your table tonight? Renowned pastry chef and owner of Payard Patisserie & Bistro chef Francois Payard shows how to prepare an entire meal with rhubarb.POACHED SALMON WITH RHUBARB COMPOTE AND PORT REDUCTION Francois Payar
Today
/ Source: msnbc.com

Get ready for Rhubarb mania! This widely misunderstood vegetable can intimidate the best of cooks. But since June is the season for rhubarb, why not prepare this strange fruit for your table tonight? Renowned pastry chef and owner of Payard Patisserie & Bistro chef Francois Payard shows how to prepare an entire meal with rhubarb.

POACHED SALMON WITH RHUBARB COMPOTE AND PORT REDUCTION Francois Payard

serves 4

To make rhubarb compote:

Put spices and wine in a pot and bring to a boil. Add the rhubarb and cook until wine evaporates and the rhubarb softens into compote. Check frequently to prevent burning.

Port wine sauce:

Place 1 cup of port wine in a pan. Boil until it gains a syrup-like consistency. Let cool down and put on the side.

Place the salmon in the middle of the plate. Using a small ice cream scoop, place a scoop of rhubarb compote on top of each salmon steak. Top with the micro greens and drizzle the port sauce around the edges of the plate.

91238686048139804Salmon steaks44 Salmon steaksTie each steak, season with salt and pepperPlace salmon into pan with 1 inch waterBring water to a boil, cover, and let salmon steamrhubarb (wash and cut both ends to 3 inch long stalks)10stick10 sticks rhubarb (wash and cut both ends to 3 inch long stalks)heavy body red wine0.5cup1/2 cup heavy body red winecinnamon stick11 cinnamon stickground black pepper2teaspoon2 teaspoons ground black pepper1clove1 cloveof micro greens1bunch1 bunch of micro greensof lemon juice1tablespoon1 tablespoon of lemon juiceof olive oil1tablespoon1 tablespoon of olive oilSalt and pepper to tasteMix micro greens, lemon juice, oil, salt, and pepper in a large mixing bowl.