The other day, I had lots of leftover rhubarb and some strawberries, so I had to come up with an idea of how to use them best. I have baked so many rhubarb tartlets, cakes and other kinds of desserts that I wanted to do something different this time. I had made rhubarb with wholemeal pasta before, so I knew that they would work together.
This time, I added strawberries and lots of fresh basil and it worked out great! The spicy taste of the basil was just the right thing to balance off the sourness of the rhubarb and the sweetness of the strawberries. Combined with some umami taste from the parmesan, there you go – gorgeous! Next time, I would add some roasted hazelnuts or sunflower seeds though, to add some crunch and protein to the dish 😉
Ingredients (serves 1):
75 g wholemeal pasta
1 thick stalk of rhubarb (or two thinner ones)
a handful of strawberries
1/2 organic lemon (zest and juice)
1 tbsp olive oil
1 tbsp shaved parmesan
Cook the pasta al dente. In the meantime wash the rhubarb and cut into chunks of about 3-4 cm. Heat up half of the olive oil in a frying pan and add the rhubarb. Fry for about 5 minutes, then add about 50 ml of water to the pan. Let simmer until the water has evaporated. Wash the strawberries, remove the leaves and stalks and cut them into smaller bits. Pour off the water from the pasta. Mix all the ingredients together (pasta, rhubarb, strawberries, remaining olive oil, parmesan, lemon zest and juice) and season with salt and pepper.
Tip: The rhubarb should be soft but not overcooked, so it will stay in shape. Try with a fork on the way, once you have added the water, to see whether the rhubarb is starting to fall apart.