Prep Time

15 minutes




1 tbsp (15 mL) butter
¼ cup (60 mL) finely diced sweet onion
2 tbsp (30 mL) minced ginger, divided
1 cup (250 mL) sliced leeks
2 x 12-inch (30.5 cm) stalks rhubarb
2 cups (500 mL) ice wine, divided
4 x 4 oz (113 g) portions Ontario veal scaloppini
½ cup (125 mL) chopped fresh herbs (parsley, sage, rosemary, thyme, oregano, chives, dill or mint)
4 cloves garlic, minced
¼ cup (60 mL) olive oil
4 tsp (20 mL) steak spice
¼ cup (60 mL) crumbled goats’ cheese, divided into 4


Trim and peel the rhubarb and cut into 2-inch (5 cm) long sticks.

Preheat oven to 225°F (107°C).

In a medium oven proof sauté pan melt the butter over medium to medium high heat. Sauté the onion, 1 tbsp (15 mL) of ginger and the leeks for 1 to 3 minutes, stirring until just tender. Add the rhubarb and continue to sauté for another few minutes, turning the rhubarb. Add 1½ cups (375 mL) of ice wine and bring to a low boil. Cover with lid or a sheet of aluminum foil and place in oven and braise for 35-45 minutes until the rhubarb is just tender. Remove from oven and let stand keeping warm.

While the rhubarb is braising, marinate the veal. In a medium bowl combine the remaining ½ cup (125 mL) of ice wine with the herbs, 1 tbsp (15 mL) ginger, garlic, olive oil and steak spice. Mix well. Spoon off ¼ cup (60 mL) of marinade and reserve. Place the veal scaloppini into the remaining marinade, turning to coat evenly. Cover and marinate for 20 to 30 minutes.

Fire up your grill to high. Get it nice ‘n hot – about 550-650°F (285-343°C). Remove veal from marinade and grill quickly over high heat for 1-2 minutes per side. After you turn the scaloppini, spoon the reserved marinade over top.

Remove from grill and slice veal into 2 to 3 pieces, top with 2 pieces of braised rhubarb, add crumbles of goats’ cheese and then spoon rhubarb braising liquid over veal.

Serve immediately.