Rhubarb is in season from late April through June. A classic is rhubarb compote, which our grandmothers used to bring spring to the table. But the stem vegetable with the sour aroma can do much more. Be inspired by the recipe ideas from the garden journal kitchen.

Quark gives the rhubarb cake freshness

rhubarb syrup

Ingredients:

  • 1 kilogram of red rhubarb
  • juice of a lemon
  • 400 grams of sugar
  • 750ml of water

Preparation:

  • Wash the rhubarb well, peeling is not necessary.
  • Cut the stalks into small pieces and place in a large enough saucepan.
  • Add water and boil.

After about 15 minutes, the stalks will have split open into their fibrous parts.

  • Pour the mixture through a fine sieve and collect the juice.
  • Pour the juice back into the pot.
  • Add sugar and lemon juice.
  • Boil the mixture again until the sugar has completely dissolved.
  • Pour the hot syrup into a bottle and seal immediately.

Tastes great in mineral water or sparkling wine.

spring jam

Ingredients:

  • 500 grams of rhubarb
  • 300 grams of apples
  • 1 can of coconut milk
  • 4 oranges (juice)
  • Mark a vanilla bean or a sachet or two of vanilla sugar
  • 1 splash of lemon juice
  • 600 g preserving sugar 2:1

preparation

  • Wash and peel the rhubarb.
  • Peel the apples, remove the core.
  • Cut fruit into small pieces.
  • Put all the ingredients together with the fruit in a sufficiently large saucepan and simmer for about a quarter of an hour.
  • do a gel test. If the jam is still too runny, let it cook for a few more minutes.
  • If you prefer the spread without pieces of fruit, you can puree it briefly with the blender.
  • Pour into clean jars and seal immediately.

Pink vitamin kick (rhubarb strawberry smoothie)

Ingredients:

  • 1 small stalk of red rhubarb
  • 1 large apple
  • 1 banana
  • 300 grams of strawberries
  • 400ml of water
  • some honey, agave syrup, coconut sugar or table sugar

Preparation:

  • Peel the rhubarb and cut into small pieces.
  • Wash, core and quarter the apples.
  • Peel and halve the banana.
  • cleaning strawberries.
  • Put all the fruit in a blender, pour over the water and blend.
  • If the smoothie is too thick, add a little more water.
  • Serve immediately.

The smoothie tastes aromatically sour and provides many vitamins that make the start of the day easier.

Rhubarb cake with curd cream

Ingredients:

Floor:

  • 250 g softened butter or margarine
  • 180 grams of sugar
  • 1 packet of vanilla sugar
  • 4 eggs
  • 125 ml milk
  • 400 grams of flour
  • 1 packet of baking powder

topping

  • 1000 g rhubarb (cleaned and cut into small pieces)
  • 250 g low-fat quark
  • 200 g sour cream
  • 150ml milk
  • 1 egg
  • 1 pack vanilla pudding powder

sprinkles

  • 200 grams of flour
  • 150 grams of sugar
  • 150 g cold butter or margarine
  • 150 grams of sugar

Preparation:

Preheat oven to 180 degrees.

Dough:

  • Using a hand mixer, cream together the butter or margarine, sugar, vanilla sugar, eggs and salt in a bowl.
  • Stir in the flour, baking powder and milk.
  • Spread the mixture onto a parchment-lined or well-greased baking sheet.

curd mass

  • Put all the ingredients in a bowl and mix well to create a homogeneous mass.
  • Spread the quark filling on the dough.
  • Scatter the rhubarb pieces on top.

sprinkles

  • Place all ingredients in a bowl and mix briefly.
  • Scatter the crumbles over the quark mixture.

The baking time is about 50 - 60 minutes (stick test).

The garden journal team wishes you bon appétit!

Category:

Vegetable garden