Recipe for: Rhubarb Carpaccio with Mint and Cottage Cheese - photo 1
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Recipe for: Rhubarb Carpaccio with Mint and Cottage Cheese

New Year's Eve Appetizers Vegetarian Dishes 40 min Medium 4 wyświetleń ~23.36 PLN * - (0)
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Description

A light, spring appetizer that combines the tartness of rhubarb with the creamy delicacy of cottage cheese and refreshing mint and sorrel. A dish inspired by the seasonal flavors of Poland, perfect as a refreshing starter for a spring New Year's Eve party or a light lunch. The carpaccio is served with thinly sliced rhubarb, briefly drizzled with lemon juice, optionally sweetened with honey, and garnished with creamy cottage cheese, mint leaves, sorrel, and crunchy nuts for a contrast of textures. Visually, the dish features intense pink and green colors: pink rhubarb complemented by the green of sorrel and mint, and the white of cottage cheese — an impressive, healthy, and low-calorie starter.

Ingredients Used

Ingredients (10)

Servings:
4
  • Rhubarb 400 g
  • Semi-fat cottage cheese 200 g
  • Sorrel 30 g
  • Mint 30 g
  • Lemon 0.4 szt. (~30 g)
  • Rapeseed oil 15 g
  • 🌿 Przyprawy
  • Salt 1 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Honey 15 ml
  • Walnuts 30 g
💰 Szacowany koszt dania: ~23.36 PLN (5.84 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the rhubarb

1

Wash the rhubarb stalks under cold running water, remove the fibrous ends and any discoloration. If the skin is very fibrous, peel it thinly with a vegetable peeler. Set aside on a cutting board.

Ingredients: Rhubarb
Use a cutting board and a sharp knife or peeler. Do not wash the rhubarb too long in water, just rinse it to keep its firmness.
2

Slice the rhubarb into very thin slices: it's best to use a mandoline set to the thinnest setting or a very sharp knife with diagonal, paper-thin cuts. The thin slices should be almost transparent — this is the optimal thickness for carpaccio.

Ingredients: Rhubarb
Use a mandoline (with a finger guard) or a long, very sharp knife. If you don't have a mandoline, slice slowly, holding the rhubarb on the board and making firm, smooth cuts.

Marinade

3

In a small bowl, mix lemon juice (30 ml), canola oil (15 g), and if using, honey (15 g). Whisk with a fork until the ingredients are combined — the dressing should be smooth and slightly emulsified. Add a pinch of salt (1 g) and a pinch of pepper (1 g) and mix again.

Ingredients: Lemon, Rapeseed oil, Honey, Salt, Black pepper
Use a small bowl and a fork or a hand whisk. If the honey is thick, gently warm it in a water bath or microwave (5-7 seconds) to make it easier to dissolve.
4

Place the thin slices of rhubarb in a large bowl, drizzle with the prepared marinade, and gently mix with your hands or two spoons so that all the slices are coated. Let it sit for 8-10 minutes — the acidity from the lemon will slightly soften the rhubarb and mellow its tartness.

Ingredients: Rhubarb, Lemon, Rapeseed oil, Honey, Salt, Black pepper
Use a large, wide bowl so the slices don't break. Mix very gently to keep the slices intact. After 10 minutes, the rhubarb should be slightly flexible but not mushy.

Preparation of the cottage cheese

5

In a medium bowl, crumble the semi-fat cottage cheese with a fork or pass it through a sieve to achieve a smooth, creamy consistency. Add finely chopped mint (leave a few leaves for decoration) — chop very finely with a knife. Mix in 1/2 teaspoon of lemon juice (about 5 ml) and a pinch of salt to give the cottage cheese a fresh taste.

Ingredients: Semi-fat cottage cheese, mint, Lemon, Salt
Use a fork to crumble the cottage cheese or a small blender for a short pulse (be careful not to blend too long — it should remain slightly grainy). Chop the mint very finely, preferably with a chef's knife.

Assembly

6

On a large plate, arrange the slices of rhubarb in a single layer, slightly overlapping, to create a circle or a fan shape. In the center or in spots, place small mounds of cottage cheese using teaspoons — scattered across the plate. Sprinkle with sorrel leaves and fresh mint, then drizzle with a few drops of olive/canola oil and freshly ground pepper.

Ingredients: Rhubarb, Semi-fat cottage cheese, sorrel, mint, Rapeseed oil, Black pepper
Use a flat, large plate in a light color (white or light concrete) — it will highlight the colors of the rhubarb. For serving the cottage cheese, use an ice cream scoop or two tablespoons, forming small portions.

Additions and serving

7

If you are using it, sprinkle the carpaccio with lightly toasted, coarsely chopped walnuts (30 g) just before serving for a contrast in texture. Drizzle with an extra drop of honey if you prefer a sweeter touch. Serve immediately — the dish tastes best fresh.

Ingredients: Honey
Toast the nuts in a dry skillet for 2-3 minutes over medium heat, shaking the pan until you can smell the nuts. Do not burn them — they will become bitter. Additionally, you can add honey for sweetness.

Fun Fact

💡

Rhubarb was initially used in Europe as a medicinal plant; it only gained popularity as a seasonal fruit in dessert and savory cuisine. Carpaccio, a technique of thin slicing, originates from Italian cuisine and usually pertains to raw meat or fish — the version with rhubarb is a fresh, plant-based reference.

Best for

Sylwester Przyjęcie wiosenne Lekki lunch

Tips

🍽️ Serving

Serve immediately after assembling, preferably on a large, flat plate. You can prepare the ingredients in advance (chop the rhubarb and chill the cottage cheese), but assemble and add the nuts just before serving to maintain freshness and crunchiness.

🥡 Storage

It is not recommended to store carpaccio with raw rhubarb for a long time. The ingredients can be prepared in advance: keep the cottage cheese covered in the refrigerator for up to 24 hours, and store the chopped rhubarb separately in an airtight container for up to 12 hours. After assembling the dish, keep it in the refrigerator and eat within a few hours; reheating is not applicable.

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