We had this dish when we were travelling in Poland several years ago. As we grow rhubarb in our garden I made a mental note to recreate it, but then I forgot about it.
I was cleaning out the freezer in our garage this morning. A good weekend activity which doesn’t get done very often. I found all sorts of things I had forgotten about, including a container of cooked rhubarb.
So I added a few things to it, including half a cup of frozen raspberries and came up with a delicious lunch for two, as close to the Polish version as I can remember.
The raspberries are not essential, but they do give the sauce a better colour. You will have enough sauce to make this recipe two or three times. Any leftover sauce will keep in the fridge for several days or can be frozen.
Rhubarb Sauce:
2 cups rhubarb, chopped
½ cup raspberries (fresh or frozen)
½ cup water
1/3 cup sugar
½ cup water
1/3 cup sugar
1 Tbs honey
1 Tbs lemon juice
1 tsp grated fresh ginger
For the Halloumi:
225g packet halloumi, sliced 1cm thick
1 Tbs olive oil
To serve:
Rocket leaves|
Extra virgin olive oil
Rocket leaves|
Extra virgin olive oil
Fresh herbs
Cracked black pepper
For the sauce, place all ingredients in a large saucepan and cook for over moderate heat for 20-30 minutes, stirring often, or until thick and chunky. Allow to cool to room temperature.
Dry the halloumi on paper towels then cook on both sides in the olive oil in a nonstick frying pan, until golden brown.Serve the halloumi on a bed of rocket leaves. Top with some of the rhubarb sauce and garnish with fresh herbs, a drizzle of olive oil and some cracked pepper.
Serves 2 as a light lunch or starter
Variations: use pitted red plums, chopped, instead of rhubarb.
