By now the local markets are stacked with a large variety of young and fresh vegetables, such as asparagus, radishes, carrots or rhubarb. The latter is categorized often as fruit, although it’s only the stalk of a plant. Probably it’s considered as a fruit, because it’s mainly consumed sweetened by sugar or syrups. Savory interpretations of rhubarb are rare, which is unfortunate, because the tart aroma of rhubarb adds freshness to a plate and replaces vinegars perfectly in spring or summer dishes. In this dish below I used rhubarb as a refreshing sour element.
Erlangen, the city I live in, is quite unique due to its huge grassland right in the middle of the city. During spring and summer a herd of sheeps is grazing, some parcels are used for wheat or corn production and of course the wonderful grass is regularly collected as animal food for the winter. Every morning on my way to work I ride my bike through this peaceful nature. Right at the outskirts I pass a small lake with giant elderberry bushes. In spring they are almost completely white and full of elderflowers. Now, at the end of summer the bushes turn black from the bending branches of tons of ripe elderberries. Unfortunately most of them are pretty high up and unreachable even with a ladder – but I managed to collect some for a fresh and simple elderberry sauce.