Burrata, Yorkshire Rhubarb and Hazelnuts on Toasted Sourdough
We are big fans, BIG fans, of forced rhubarb, we love the vibrant pink colour, the taste and how versatile it is. We’ve gone for a savoury rhubarb recipe for our recipe of the month.
Serves 2 for lunch or 4 as a starter
- 2 x Sticks of Yorkshire Rhubarb
- 100g Caster Sugar
- 150g White Wine Vinegar
- 75g Water
- 1 Bay Leaf
- 6 Whole Black Peppercorns
- 2 x Sourdough thick slices, cut in half
- 1 x Burrata
- 50g Toasted Hazelnuts, roughly chopped
- 1 x Lemon
- Handful Baby Salad Leaves
- Sea Salt
- Freshly Ground Black Pepper
- Extra Virgin Olive Oil, to drizzle
- Wash and cut the rhubarb into 1cm chunks, place in a heatproof bowl or container with a lid.
- In a small pan gently warm the sugar, vinegar, water and whole spices. Once the sugar has dissolved, turn up the heat and bring to the boil. Pour the sweet pickle over the rhubarb chunks, cover with clingfilm or a lid and leave for 15 minutes. Check the rhubarb and cover again if needed, it should be softened but not falling apart. Carefully remove from the pickle and allow to cool.
- To assemble, toast the sourdough, spread the burrata across the 4 slices. Top with the rhubarb, toasted hazelnuts and some salad leaves. Finish with lemon zest, a drizzle of extra virgin olive oil, se salt flakes and freshly ground black pepper.