Ingredients
- 1 medium sweet white onion, diced
- 1 bulb fennel, diced
- 2 ribs celery, diced
- 2 Tbsp. fresh ginger, minced
- 1 Tbsp. fresh garlic, minced
- 6-8 medium beets, diced
- 2 Tbsp. sherry vinegar
- 2 Tbsp. vegetable oil
- 2 lrg. ribs (2 cups) local rhubarb, diced.
- 2-2.5 litres chicken or vegetable stock
- 1 Tbsp. fresh thyme, plucked and lightly chopped
- 1 Tbsp. fresh tarragon, lightly chopped
- 3 Tbsp. honey
- Salt and pepper, to taste.
Toss beets in sherry vinegar, vegetable oil, and salt and pepper. Roast in 350 degree oven for 30 min. Sweat onion, fennel, celery, ginger, and garlic in a large pot for approx. 20 min. Do not brown.
Add stock and roasted beets to the onion etc. and simmer for 15 min. Add rhubarb and simmer for another 15 min.
Add thyme, tarragon, and 3 Tbsp. honey, simmer 5 min.
Season generously with salt and pepper. Add more honey if the rhubarb is still too tart.
Garnish each bowl with a generous dollop of the tarragon crème fraiche.
Garnish
- 1 cup crème fraiche
- 4 Tbsp. fresh tarragon, lightly chopped
- ½ tsp. salt
