Recipe: rhubarb with crispy baked croissant
Restaurant De Kas serves the most delicious vegetable dishes from its own garden. In the new cookbook, Restaurant De Kas – From the land to the plate, chefs Wim de Beer and Jos Timmer take you from the nursery in Amsterdam and their garden in the Beemster polder to the restaurant, where they show you how to make 80 savoury and sweet vegetable recipes, such as this rhubarb with crispy baked croissant, at home yourself.
Wim: “When rhubarb season begins, Johan always has plenty to offer from the Beemster. After the longest day of the year, we no longer harvest it; from then on, the stalk becomes increasingly fibrous and less tasty.”
How to make rhubarb with crispy baked croissant
- Place the sugar and cinnamon stick in a food processor and grind them completely fine. This is too much for this recipe; store the remaining cinnamon sugar in a sealed jar for other recipes, such as granola.
- Tear the croissants into pieces. Sprinkle them with the melted butter and 2 tbsp cinnamon sugar, and bake them for approximately 10 minutes in an oven at 160 °C, until the croutons are brown and crispy.
- Bring 200 ml water with 150 g cinnamon sugar and the juice of 1 lemon to the boil in a pan, add the rhubarb and let it simmer for approximately 10 minutes, until it is cooked and tender.
- Place the fennel slices in ice water so that they remain nice and crisp.
- Loosen the Greek yoghurt a little with a whisk and spoon a generous amount onto a plate. Spoon a little rhubarb on top and distribute some of the croutons over it. Finish with a generous spoonful of fennel ice cream and some of the raw fennel with fronds.
- Prepare a vinaigrette by mixing the rhubarb cooking liquid with a little olive oil and drizzle it over the dish.
Title: Restaurant De Kas Amsterdam – From the land to the plate
Author: Jos Timmer and Wim de Beer
Price: €34,99
Publisher: Kosmos
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