Rhubarb Recipes for Everyone: Four treats for rhubarb fans
Created: 05/21/2022, 07:51
By: Anne Tessin
Rhubarb is very versatile and can be used in cakes, compotes and the like.
© Birgit Reitz-Hofmann/Imago
The rhubarb season is in full swing and we need delicious recipes that will allow you to enjoy the vegetable to the fullest.
We have rhubarb recipes and tips for you.
From April everyone is talking about rhubarb again, because that's when the season for the fruity and sour stick vegetable begins.
Fresh, young rhubarb is particularly tender and tasty, and you can use it to prepare any number of delicacies.
Be inspired by our recipes.
But before every rhubarb recipe there is an essential job: cleaning.
How to clean and peel rhubarb.
Peeling rhubarb is very easy.
© Thomas Trutschel/photothek/Imago
Cleaning the rhubarb: this is how it works
Wash the rhubarb stalks thoroughly under clear water.
Remove the leaves from the top of the poles.
Remove the cut end if it dries up.
Now place a kitchen knife where the leaves used to be, make a small cut and pull the fibers downwards.
How
to remove the woody fibers
.
You can also work on thick, older sticks with a vegetable peeler.
Rhubarb crumble is quickly ready to eat.
© CSP_monkeybusiness/Imago
Rhubarb Recipes: Rhubarb Crumble - in the oven in 10 minutes
You need these ingredients for rhubarb crumble
For the filling:
400 g rhubarb, cleaned
30 g brown sugar (alternative: white sugar)
10 g cornstarch (alternatively: vanilla pudding powder)
For the sprinkles:
100 g butter, cold, cut into small pieces
80 g sugar, half brown, half white
150 g flour (type 405)
1 pinch of salt
Rhubarb Crumble: Preparation
Preheat your oven to 180 degrees top/bottom heat.
For the
rhubarb pie
, trim and cut the rhubarb into bite-sized pieces.
Then mix them with the sugar and cornstarch and pour everything into a casserole dish.
Now mix all the crumble ingredients with the hand mixer with dough hook attachment and then work them into crumbles with your hands directly over the rhubarb mixture.
Place the casserole dish in the oven and bake your
rhubarb
crumble for 30 to 35 minutes until the crumbles are golden brown and crispy.
Rhubarb compote © HeikeRau/Imago
Rhubarb recipes: Rhubarb compote - the sweet and sour dessert
You need these ingredients for rhubarb compote
750g rhubarb
50 g sugar (a little more is possible, depending on how sour the rhubarb is)
2 tbsp sugar
100ml of water
1 tbsp lemon juice
30g starch
Rhubarb Compote: Preparation
Clean and peel the rhubarb according to the instructions above.
Roughly chop the cleaned rhubarb and place in a saucepan.
Sprinkle 2 tablespoons of sugar over the rhubarb and stir once.
The
sugar pulls the juice out of the vegetables
.
Let the sugared rhubarb steep for about twenty minutes.
Fill the leaked rhubarb juice with 100 ml water and add a tablespoon of lemon juice.
Bring everything to a quick boil.
Now steam the rhubarb compote
on a low flame for about five minutes
.
Then mix the starch with a little water (about 6 tablespoons should be enough) and stir the mixture into the compote.
Simmer another minute until thickened.
Sweeten the rhubarb compote with 50 g sugar.
If it still tastes too sour, you can
gradually add more sugar
until you are satisfied with the taste.
Rhubarb syrup keeps for a very long time and makes fruity drinks very easy.
© Rezeda Kostyleva/Imago
Rhubarb recipes: Rhubarb syrup - summer in a glass
You need these ingredients for rhubarb syrup
2 kg of rhubarb
2 liters of water
450 grams of sugar
juice of 1 lemon
Rhubarb syrup: preparation
Clean and peel the rhubarb according to the instructions above and cut into pieces.
Now put the water in a large saucepan, stir in the sugar and let the whole thing come to a boil.
Then add the rhubarb and let it
simmer in the sugar water for about 30 minutes
.
Then pour the rhubarb broth through a sieve into a saucepan to remove the pieces.
Squeeze the cooked rhubarb thoroughly to squeeze out any juice.
Cook the brew in an open pot for another 30 to 40 minutes until it is reduced to about three quarters of the original amount.
Squeeze the lemon, remove any seeds and add the juice to the stock after about 20 minutes of boiling time.
Pour the hot rhubarb syrup into
boiled, clean bottles or screw-top jars
that you can seal tightly and leave to cool.
The
rhubarb syrup will keep for about a year
if you store it in a cool, dark place.
Pour it with mineral water to make a refreshing rhubarb spritzer or refine sparkling wine with it.
Who can say no to crumble cake?
Especially with rhubarb.
© Astrid Beuge/Imago
Rhubarb Recipes: Rhubarb Cake with Streusel
You need these ingredients for rhubarb cake with crumbles
For the cake batter
200 grams of flour
100 g butter, room temperature
100 grams of sugar
2 eggs, size
1 egg white (reserve the yolk)
1 packet of vanilla sugar
1 packet of baking powder
For the filling
2 packets of vanilla custard powder
650 ml milk
1 egg yolk
6 tbsp sugar
1 packet of vanilla sugar
1 pinch of salt
400 grams of rhubarb
For the sprinkles
200 g butter, cold
300 grams of flour
100 grams of sugar
1 packet of vanilla sugar
1 pinch of salt
Rhubarb Cake with Streusel: Preparation
Preheat the oven to 155 degrees convection.
Clean the rhubarb as instructed above and cut into small pieces.
Separate one egg, use the white for the base and the yolk for the filling.
Prepare the vanilla pudding from the powder, sugar, egg yolk and milk according to package instructions.
Then cover the pudding and let it cool down a bit.
Now mix the flour, sugar, baking powder and vanilla sugar in a bowl.
Add the two eggs, the egg white and the butter and use a hand mixer to mix everything into a dough.
Thoroughly grease the baking pan (26 diameter).
Spread the batter evenly over the bottom of the baking tin and use floured hands to push up a small rim all the way around.
Then spread the pudding on the dough base.
Then spread the rhubarb pieces evenly over the pudding.
Make the crumbles by adding the sugar and vanilla sugar to the flour, mix everything well and then add the butter cut into pieces.
Then knead into a dough with your hands until the crumbles are small enough.
Then spread the crumble on the rhubarb and bake the cake for about 50 minutes.
Have fun enjoying!
(ante)
