Beef and rhubarb stew
Although mostly used as a fruit, rhubarb also serves as a vegetable. And the strong, tart taste goes well with savoury dishes like this beef and rhubarb stew.
In Scandinavia, rhubarb spells summers along with strawberries and regular showers. Often children are given a stick of rhubarb dipped in sugar as a treat, and cooled sweet rhubarb stew with cream (rødgrød med fløde) has become a national dish in Denmark thanks to the fact that the name is almost impossible for non-native speakers to pronounce.
It is also virtually impossible to eat as many sweet dishes, as there are rhubarb in our garden, so I’ve started to use the red sticks with meat and salads as well. This beef and rhubarb stew is simple and good with a thick, creamy sauce. And slow cooking will make the most chewy chunks as tender as butter cooked beef crumbles.