Sweet and sour rhubarb ratatouille

01. April 2014

Hotpan: For 4 persons

Preparation time: 25 minutes
Cooking time: 40 minutes
Marinating time: at least 3 hours or overnight


  • 600 g rhubarb, fresh
  • 1 shallot, peeled
  • 200 g sugar
  • 20 cl white wine
  • 50 cl vegetable stock
  • 1 fresh red pepper
  • Freshly milled salt and pepper

Preparatory work

  • Wash, trim and peel rhubarb, and cut into 2 cm cubes
  • Cut shallots into fine strips
  • Wash, halve and de-core pepper, remove dividing walls and cut into 5 mm cubes


Caramelise the sugar in the Hotpan until light brown, de-glaze with white wine and reduce to half. Top up with vegetable bouillon, bring to the boil and season with freshly milled salt and pepper.

Add shallots, rhubarb and diced pepper, place lid on top, increase heat and as soon as steam rises, place the Hotpan pot into the insulating holder to soft cook for 8 minutes.

Once the cooking time has finished, remove the lid and check to see how cooked the rhubarb is – it should be slightly al dente. Take out the rhubarb/pepper and place on a baking tray to cook quickly. Take the Hotpan pot without lid out of the insulating holder, place the pot onto the hob plate and allow to simmer lightly until the liquid has reduced by half. Season liquid with freshly milled salt and pepper, and allow to cool.

Add the rhubarb and pepper to the cold liquid and allow to draw for at least 3 hours covered.

Before serving, heat up the ratatouille, do not allow to reach simmering point, and serve immediately.


Goes really well with fried fish fillet, chicken and light meat. I recommend a risotto-ginger tartlet to go with this.

Rudolf Lehmann

Sweet and sour rhubarb ratatouille

* incl. VAT, plus shipping