Rhubarb cooked with crème de cassis

A component that can be used in both sweet and savoury dishes. What is nice about this dish is that the rhubarb retains its structure.

Creation by Ralph Blaakenburg, Auberge du Bonheur, Tilburg, the Netherlands.

Makes 500g.

Rhubarb cooked with crème de cassis

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As needed:


icing sugar



lime, juice zest



crème de cassis



vanilla pod

Preparation method

  • Peel the rhubarb and cut into cubes.
  • Dust a gastronorm container with a thin layer of icing sugar.
  • Place the rhubarb on the icing sugar and dust with another thin layer of icing sugar.
  • Grate the lime peel over the rhubarb. Sprinkle with the lime juice and the crème de cassis.
  • Cut the vanilla pod in half and add the marrow and pod.
  • Carefully wrap the gastronorm container in aluminium foil so that it is airtight.
  • Place in a preheated oven at 180°C for approximately 8 minutes (depending on the thickness of the rhubarb).
  • Remove from the oven and set aside in a warm place, leaving it to cool still wrapped in aluminium foil. This will allow the rhubarb to continue cooking in its own steam.

Serving suggestions

  • As part of a rhubarb dessert with white chocolate and yoghurt.
  • As part of a salad, e.g. with goat cheese en mustard lettuce.
  • As an accompaniment to fried goose liver.

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