Green Peas & Rhubarb

Name: Green Peas & Rhubarb
Prep time: 30 min
Total time: 30 min
Ingredients: 200 g english pea; 200 g fava bean; 1 stalk rhubarb; 150 ml white wine; ½ lemon; 200 g butter; sea bean to garnish; 1 tsp salt; 2 cups water; as needed ice cube

30m

Crunchy green peas and beans, with the added brightness of rhubarb and saltiness of sea beans! It has lots of textures and is perfect as a side dish or appetizer during spring!

It can be done with fresh chickpeas or borlotti beans, and the rhubarb can be replaced with another tart vegetable of your preference.

Take 200 g of english peas out of their pods
Tale 200 g of fava beans out of their pods
Bring 2 cups of water to a boil in a medium pot. Add 1 tsp of salt
Prepare an ice bath
Trim and peel 1 stalk of rhubarb. Reserve the trim and peels
Dice the rhubarb into very small pieces
Add them to a saucepan with 150 ml of white wine
Cook over medium heat until the wine has reduced to 2 tbsp . Turn off the heat
Add the peas to the water and boil for 30s. Use a skimmer to transfer them to the ice bath to stop the cooking. Remove once chilled
Add the fava beans to the water and boil for 30s. Use a skimmer to transfer them to the ice bath to stop the cooking
Peel the fava beans
Refrigerate the peas and fava beans
Add 200 g of butter, divided in two batches, to the reduced wine. Whisk until just melted and smooth
Press the sauce through a fine mesh sieve
Add the juice and zest from ½ lemon
Season with salt to taste and mix to combine
Add 1 tbsp of water to a saucepan. Add the peas and beans
Add the rhubarb and butter sauce. Cook over low heat until it starts to simmer and remove from the heat
Transfer to a serving plate
Top with the small diced rhubarb to taste. Garnish with sea beans to taste. The Green Peas & Rhubarb is ready
Enjoy. This is a perfect springtime dish to pair with a fresh cocktail!