Roasted Rhubarb Aguachile
Recipe by Francine Spiering | Photo by Raymond Franssen
Roasted Rhubarb Aguachile
- Yield: serves 4
Description
The colorful soup on our cover is a riff on aguachile. Literally chile water, this refreshing Mexican dish is similar to ceviche. The main difference is the level of heat. The spicy liquid concoction of citrus, chile, and rhubarb in this recipe coats a colorful combo of spring harvests like radish, fresh peas, cherry tomatoes, carrot, cucumber, or whatever catches your eye and taste buds. You are the artist of the final plate, and you can enjoy picking from an ever-shifting palette of “paints” throughout the spring.
Ingredients
- 1 cup orange juice
- 1/2 cup lime juice
- 1/2 cup chopped white onion
- 1 garlic clove, crushed
- Handful chopped cilantro (stem and leaf)
- 2 to 3 thick rhubarb stalks, cut into 1-inch pieces
- 2 tablespoons organic sugar, or as needed
- 1 small red habanero (or milder red chile)
- Colorful spring vegetables (see headnote) of choice, cut into desired thickness and shapes
- Thin sliced red onion, to garnish
Instructions
Combine juices, onion, garlic, cilantro, and rhubarb in a large bowl. Cover and place in the fridge to marinate at least 6 hours, preferably overnight.
Preheat oven to 350°F. Strain the marinade and reserve. Select the rhubarb pieces* and arrange in a single layer on a baking sheet. Sprinkle generously with sugar and roast in the oven for about 10–15 minutes, making sure the rhubarb holds a firm texture. Cool completely.
Pulverize the red chile in ¼ cup water (this is the chile water) and add to taste (heat tolerance) to the reserved marinade. Combine prepared vegetables (except rhubarb) in a bowl, add chile liquid, and spoon around to coat.
To plate, spoon the vegetables into shallow bowls with enough liquid to cover the base. Arrange rhubarb around the vegetables and garnish with sliced red onion. Serve immediately.
*The onion, garlic, and cilantro strained out from the marinade fry up nicely in an omelet, if you don’t want to discard them.
- Category: Soup
Serves 4
- 1 cup orange juice
- ½ cup lime juice
- ½ cup chopped white onion
- 1 garlic clove, crushed
- Handful chopped cilantro (stem and leaf)
- 2 to 3 thick rhubarb stalks, cut into 1-inch pieces
- 2 tablespoons organic sugar, or as needed
- 1 small red habanero (or milder red chile)
- Colorful spring vegetables (see headnote) of choice, cut into desired thickness and shapes
- Thin sliced red onion, to garnish
Combine juices, onion, garlic, cilantro, and rhubarb in a large bowl. Cover and place in the fridge to marinate at least 6 hours, preferably overnight.
Preheat oven to 350°F. Strain the marinade and reserve. Select the rhubarb pieces* and arrange in a single layer on a baking sheet. Sprinkle generously with sugar and roast in the oven for about 10–15 minutes, making sure the rhubarb holds a firm texture. Cool completely.
Pulverize the red chile in ¼ cup water (this is the chile water) and add to taste (heat tolerance) to the reserved marinade. Combine prepared vegetables (except rhubarb) in a bowl, add chile liquid, and spoon around to coat.
To plate, spoon the vegetables into shallow bowls with enough liquid to cover the base. Arrange rhubarb around the vegetables and garnish with sliced red onion. Serve immediately.
*The onion, garlic, and cilantro strained out from the marinade fry up nicely in an omelet, if you don’t want to discard them. ♦
Francine Spiering is a food writer, editor, and recipe developer who has worked with several Edible Communities magazines. She has a passion for travel and a kitchen diploma from Le Cordon Bleu in Paris. Follow her on Instagram @lifeinthefoodlane.
Raymond Franssen is a world-traveling geologist and amateur photographer. His photography passion is nature in its widest and wildest beauty, but being married to food writer and recipe developer Francine Spiering, he regularly finds himself setting up to shoot her creations. Follow him on Instagram @barolo_raymond.
