Sweet and Sour Rhubarb Ratatouille

Hotpan: Serves 4 as a side dish

Preparation time: 25 minutes
Cooking time: 40 minutes
Marinating time: at least 3 hours or overnight
 

Ingredients

• 600 g rhubarb, fresh - washed, trimmed and cut in to 2cm pieces
• 1 shallot, peeled - cut in to fine strips
• 200 g sugar
• 200 ml white wine
• 500 ml vegetable stock
• 1 fresh red pepper - wash, halve, remove the core and cut in to 5mm squares
• Freshly ground salt and pepper

Method 

• Can be cooked quickly and easily in a Hotpan, or cook in a conventional saucepan or casserole.
• Caramelise the sugar in the Hotpan until light brown, de-glaze with white wine and reduce to half. Top up with vegetable stock, bring to the boil and season with freshly ground salt and pepper.
• Add shallots, rhubarb and diced pepper, place lid on top, increase heat and as soon as steam rises, place the Hotpan pot into the insulating holder to soft cook for 8 minutes.
• Alternatively, use a heavy based pan to complete the above points and leave to simmer on the hob for about 8 minutes, or until tender.
• Once the cooking time has finished, remove the lid and check to see how cooked the rhubarb is – it should be slightly al dente. Take out the rhubarb/pepper and place on a baking tray to cook quickly. Take the Hotpan pot without the lid out of the insulating holder, or use your chosen pan. Place the pot onto the hob plate and allow to simmer lightly until the liquid has reduced by half. Season liquid with freshly milled salt and pepper, and allow to cool.
• Add the rhubarb and pepper to the cold liquid and allow to draw for at least 3 hours covered.
• Before serving, heat up the ratatouille, do not allow to reach simmering point, and serve immediately.

Serving suggestions

• Goes really well with fried fish fillet, chicken and light meat. 

By Rudolf Lehmann