LeRefuge

La Belle Excuse: Rhubarb Season

With summer upon us, I am collaborating with La Belle Excuse to bring you the perfect summer recipe in celebration of rhubarb season!

Pork Chop served with rhubarb & onion chutney

Ingredients  

Pork Chop
  • 2 pork chops
  • La Belle Excuse olive oil
  • 3 tablespoons roasted garlic and white balsamic mustard
  • 1/2 cup sliced almonds
  • 1/2 cup of panko
  • salt and pepper to taste
Rhubarb and Onion Chutney
  • La Belle Excuse olive oil
  • 1 small onion
  • 4-5 stalks rhubarb
  • 1 tbsp. grated fresh ginger
  • 3/4 cup brown sugar
  • 1/3 cup red wine vinegar
  • 1 tsp. cinnamon
  • 1 tsp nutmeg

Preparation

  1. Heat a drizzle of oil in a medium sauce pan and cook the onion for about 5 minutes.
  2. Add all the other chutney ingredients and bring to a simmer. Cook for about half an hour.
  3. Refrigerate in a jar.
  4. Make the marinade for the pork chops. Cover pork chop with the roasted garlic and white balsamic mustard, salt & pepper to taste, almonds and panko and chill in the fridge for a few hours.
  5. In a pan, drizzle olive oil and butter, then sear each side for 2-3 minutes.
  6. In the oven at 375, cook the pork chop for 15 minutes. If you have access to a BBQ, cook for 15 minutes in indirect heat.
  7. Serve with rhubarb chutney & pearl onion confit in lemon balsamic.

Olive oil rhubarb cake with whipped cream

Ingredients

Cake
  • 6 stalks of rhubarb, diced
  • a large orange
  • 1/4 cup of sugar
  • 1/2 cup of greek yogurt
  • 2/3 cup of La Belle Excuse olive oil
  • 1 tbsp of vanilla extract
  • 1 3/4 cup of all-purpose flour
  • 1 tsp of baking powder
  • 1 tsp of baking soda
  • pinch of salt
  • Handful sliced almonds, for decorating

Preparation

  1. Preheat oven to 350 F and butter a cake or tart pan (around 9").
  2. Dice the rhubarb stalks, about 8-10 1″ pieces cut diagonally to put on top of the cake before baking and the rest in small pieces, and put in a bowl with 1/4 cup of the sugar. Toss to coat and set aside.
  3. Add the remaining 1/2 cup sugar, eggs, olive oil, greek yogurt, and vanilla extract. Squeeze the juice from the orange, then add the pieces of rhubarb that aren't for decoration. Whisk together until fully combined.
  4. In a separate bowl, add flour, baking powder, baking soda, and salt. Gently stir the dry ingredients into the wet. Toss in the rhubarb mixture, scraping the bowl to get all the juice.
  5. Pour the batter into your prepared cake pan. Sprinkle the top with sugar if you like & add the 8-10 1″ pieces cut earlier on top.
  6. Bake cake for 50 minutes, or until it is golden brown. Test with a toothpick.

Bon Appetit!

By

Megan Chartrand-Robichaud

June 19, 2024