rhubarb and sea lavender

[mei]

I'm looking for some recipe ideas for rhubarb and sea lavender (separately, of course)

Any good ideas? (Preferably vegetarian)

[wombatrois]

I didn't even know you could cook with statice (aka sea lavender).

Rhubarb works well with savoury dishes. I sometimes cook it really quickly with squid, currants, vinegar, sugar and a bit of chilli. The sugar and vinegar are in tiny amounts. It's a bit sweet and sour-ish, but really nice. Sorry it's not vegetarian. The rhubarb is cut into little batons.

Otherwise, you could do a rhubarb tarte tatin.

[mei]

well, they sell it (sea lavender/statice) at the market so apparently you can eat it

thanks for the rhubarb idea! making rhubarb crumble tonight (I hope, when I get my work done on time) but want to try something different next week.

[thelittlesthobo]

I adore stewed rhubarb and custard. A complete childhood throw back!

[vinnyd]

In case non-vegetarians happen to look for ideas here, rhubarb is good with lamb.

[sprite]

i always think of rhubarb as a dessert, but i've seen quite a few restaurants offering a rhubarb puree with various meats, especially fatty cuts. i'm not sure how one would pair it off veggies.
off a rich cheese like triple fat brie, sure.

but rhubarb freezes very well, simply wash, chop, and throw into baggies.

[Phar Lap]

Like Sprite, I've always thought of rhubarb as a sweet/dessert dish.  Stewed rhubarb with runny cream, rhubarb, apple and stone fruits stewed together tastes delicious and has a beautiful colour.

Sea lavender being edible is something I didn't know and recipes using it are sparse on the ground. The only one I found is sea lavender with pork.

Vivlos - Provatsa (Sea lavender) with Pork

Ingredients (serves 4)
1 kg sea lavender (provatsa)
4 pork chops
2 large potatoes roughly diced
½ bunch fennel leaves finely chopped
2 cup glasses olive oil
2 large onions finely chopped
Salt, pepper
2 eggs
Juice of 2 lemons

Method
1. Bring a large pot of water to the boil. Add the greens and cook until slightly tender, be careful not to over cook. Drain and place to one side.
2. Boil the pork, making 2 cups of stock. Place meat and stock aside.
3. In the same saucepan, heat the olive oil and brown the potatoes, onion, fennel leaves, and sea lavender. Add the 2 cups of pork stock, the pork, salt and pepper. Bring to the boil adding a glass of water if the sauce reduces too quickly.
4. Cover the saucepan and simmer until sauce thickens. Remove from heat and allow it to cool for a few minutes.

To make the egg-lemon sauce:
Beat the eggs well together with the juice of 2 lemons, while slowly ladling into the mixture small quantities of the cooled sauce, teaspoon by teaspoon, whisking continuously. Once the egg mixture has been well thinned with the stock and has warmed up, pour it into the saucepan, stirring vigorously. If the sauce is too hot, the egg mixture will curdle, so make sure that it has cooled down. Once the mixture has blended into a creamy sauce, the dish is ready to serve.
The Lenten or vegetarian version of this dish is made by replacing the pork with fillets of cod and the egg with a flour paste.

“Provatsa” is the leafy part of sea lavender and grows in abundance around Greece, where it is also known as “amarando.” The people of the Cycladic islands usually cook it with pork or cod (usually salted), making an egg-lemon sauce with the juice.“Provatsa” is the leafy part of sea lavender and grows in abundance around Greece, where it is also known as “amarando.” The people of the Cycladic islands usually cook it with pork or cod (usually salted), making an egg-lemon sauce with the juice.

I found another recipe, very similar, you can use either lamb shoulder or pork Braised Lamb (or Pork) with Greens, in Egg and Lemon Sauce

[Tulipana]

I can see how rhubarb goes with game, but that's no real help to you... And I can see it working with cheeses (not very helpful to me, haha).

The sea lavender, no clue. What does it taste/smell like?

[mei]

thanks all, looks like I may have to start experimenting with cooking meat - for both I guess!

tulip, about the sea lavender (lamsoren, in dutch): I don't know! salty, it's from the sea (d'uh), but other than that I don't know which is why I want to try.

[Deleted]

Is it like Samphire? If so it's fabulous just steamed and served with pan-friend fish, seabass especially.

[Deleted]

Oh my word, my Google search says no and then it showed me this!!!

www.dailylife.com.au/photogallery/dl-food/the-kitchen-coquettes-best-dessert-recipes-20130419-2i50i.html

[Tulipana]

Aaaah lamsoren! Smulweb gives me lots of recipes. Apparently great with fish (duh) like makarel or other seasonal veggies like asparegus.

[mei]

huh. you're right. why didn't I find those the first time around?!