Rhubarb forest fusion with nettle-lingonberry
Created through a cross-cultural flavor collaboration with @cookingpeter52.
A simple ingredient transformed into something truly unique. This rhubarb creation was inspired by Japanese umeboshi traditions and developed together with a Swiss chef, who discovered a beautiful flavor combination using Natural Nordic ingredients.
The natural tartness of rhubarb meets the tangy berry notes of lingonberry and the green freshness of nettle — creating a balanced, vibrant purée that works beautifully with e.g. savory dishes.
Recipe: @cookingpeter52
Photo: Natural Nordic
Ingredients
fresh rhubarb
salt
Natural Nordic nettle–lingonberry powder
Directions
Wash and chop the rhubarb into 2 cm pieces.
Place the rhubarb in a saucepan with salt. Let stay for 30 minutes.
Cook gently until the rhubarb becomes completely soft and starts to break apart easily.
Blend the cooked rhubarb with a hand blender until smooth and creamy.
Add Natural Nordic nettle–lingonberry powder and mix until evenly combined. (The amount of powder can be adjusted according to taste — start with a small amount and add more for a deeper berry-herb flavor.)
Taste and adjust the flavor according to your preference.