A handful of fresh basil, a handful of spinach, half a lemon, 1.5 dl home-made rhubarb juice (rhubarb, lemon, dash of brown sugar, anis, cardamom), 1.5 dl Pellegrino or any other mineral water, 1 tsp agave syrup. Mix in a blender starting with the lemon and herbs. I alway trust my husband’s good old Hamilton Beach bar mixer. Never let’s me down. Neither one!
Tag Archives: rhubarb
My endeavours with ice cream continue. This is a semifreddo recipe shared by a colleague who has a habit of taking all sorts of delicacies to us and sharing the recipes. She is one who some days invites us to our educational kitchen at work to taste something she’s baked during a leap hour. Such a joy, such a dear colleague. Such great recipes!
For this semifreddo you will need but no ice cream machine needed.
500 g rhubarb and 1 dl brown sugar, and 1/2 tsp cardamom and 1/4 tsp finely grated ginger, zest of one lime
4 eggs, 1 dl sugar, 2 dl double cream, 100 g meringue
Start with cooking the chopped rhubarb with the sugar. Cook for 5 minutes and add the spices. Let cool.
Separate the egg yolks and whites. Beat the yolks and the sugar. Whip the cream. Beat the egg whites. Crush the meringue into chunks.
Mix everything together once the rhubarb ‘jam’ has cooled. Refrigerate for 5-6 hrs.
One of my colleagues makes a delicious rhubarb semifreddo with meringue and I was tryinhg to find the recipe yesterday. No luck and I texted her knowing they are on holiday. No reply. Then I improvised with the basil-lemon ice cream recipe.
This is what you need for a small portion: 5 dl chopped rhubarb, 1,5 sugar, zest of half a lemon, 2 tbsp lemon juice, 1,5 dl double cream, 1 can of condensed milk and a handful of mixed (unsalted) nuts.
I got three stalks of rhubarb and chopped them. Cooked with 1 dl brown sugar and 1/2 dl caster sugar for 10 minutes. Then I let the rhubarb cool down.
The next step was to wash and grate the lemon zest, and squeeze the juice. And in to the pan with the rhubarb. Next it was time to mix in condensed milk, and whipped cream. In the end I added a few drops of burgundy food colouring for extra color but turned it in just slightly. The mixture was ready for a freezer tin (5 dl) and topping with crushed mixed nuts.
It was a long four hour wait for the ice cream to freeze. It was definitely worth it!
It is rhubarb time and time to enjoy the first harvest of the summer garden. Apples and cherries are blooming, and since we have had a very cold spring the tulips are not all out yet. Imagine! There was a frost warning for last night but we were good here in the southern parts of the country (Finland).
I started the rhubarb season last weeks with pies. Took one to mom and now I’ve just set the first pot of juice to brew on the kitchen teller. This is an old juice recipe from mom and it is so easy.
You start with fetching the rhubarb (ca 500 g) from the garden and cutting it into smallish pieces. Then you boil 1 1/2 l water, wash and slice a lemon and take our 1 dl of sugar. Pile the rhubarb, lemon and sugar in a large jar. Pour over boiling water and cover with a lid. Let stand in room temperature for a day. Sieve and bottle.
Your juice is ready to be enjoyed, and keeps in the fridge for 2-3 days. I often put freeze this in small plastic bottles to enjoy in the winter.
The rhubarb has been growing like mad the past week thanks the sun and drizzle. It rains a bit more today and the morning was perfect for baking and sowing some lettuce and planting some kale and mangold.
The first rhubarb pie is almost the best – here my recipe! An old recipe with slight changes. This batter makes one tiny and one larger pie.
500 g rhubarb, chopped and steamed with lemon zest, 1/2 tsp lemon juice and 1 tbsp cane sugar
2 eggs, 1 dl caster sugar, 1 dl brown sugar, 1,5 dl butter milk, 1 dl melted butter, 4 dl flower (a mix of plain white and graham), 2 tsp baking powder and a dash of vanilla (I used a small sachet of PanAngeli vanilla)
Topping: 2 dl sour cream or thick yoghurt, 1 egg, 1/2 dl butter milk
Melt the butter. Mix the eggs and sugar. Add the milk and butter. Mix all the dry ingredients and turn into the mixture.
Line two forms and divide the batter into them. Add the rhubarb and pour on the topping. Bake in 200 C for 30 minutes.
I am still trying to discover new ways to use rhubarb and the other day I was wondering how it would work in bread like banana bread. After a bit of googling I was convinced that it would work ok, and decided to try this recipe found at Kim’s Cravings (www.kimscravings.com). Thanks Kim for a wonderful recipe!
I’ve modified the original recipe as always, according to the contents of my cup board.
For one loaf you will need
1.5 cup of flour (spelt and graham), 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, 1/2 tsp all spice, 2 eggs, 1 cup banana (one large, I used a frozen one), 1/2 cup brown sugar, 1 tsp vanilla, 1 cup chopped rhubarb
Line a bread tin with parchment paper and set you oven to 175 C (350 F). Mix together all the dry ingredients.
Beat the eggs, add the smashed (thawed) banana, sugar and vanilla. Turn in the flour mixture carefully and then the rhubarb. Pour into the bread tin.
Bake until done, ca 40 min.
Reading Etikettiklubi newsletter (by Alko, the Finnish alcohol monopoly) yesterday I stumbled over this recipe of salmon with rhubarb sauce and simply had to try it. I had my doubts but the combination of tastes is so delicious.
I changed the recipes a bit as I did not have everything required in the original recipe. The recipes are for two.
Sauce: 120 g Rhubarb, 2 dl water, grated zest of a lime, 1 tbsp lime juice, 2 tbsp Palm sugar and 1 tsp sambal olek.
Chop the rhubarb and cook with the water, sugar and lime for 5 min. Add the sambal olek.
Salmon: 400 g salmon, salt and pepper.
Cut the salmon into butterflies and place on a rack. Sprinkle on some salt and bake in oven, in 175 C, for 15 min.
Asparagus-Lentil Risotto: 1,5 dl red lentils, salt, 4,5 dl water, 125 g green asparagus, 1/2 cup of chopped chives
Rinse the lentils. Cook for 6 minutes. Add the asparagus chopped into 2 cm long pieces. Cook for 4 minutes. Add the chives and the dish is ready.
The rhubarb is growing really fast, at least 10 cm a day. It Sunday and soon it’ll be dessert time.
This recipe isfor six portions:
Two stalks of rhubarb, 2 dl cup of sugar, 1/2 vanilla pod, juice of 1/2 lemon and grated zest of one lemon
1,5 dl oatmeal, 1,5 dl almond flour, 2 tsp cardamom and 50 butter
Chop the rhubarb and put into a small pan. Squeeze in the lemon juice, scrape the vanilla pod and put the seeds and the halved pod into the pan. Add the sugar. Bring to boil and let simmer for 5 minutes.
Put a full table-spoon of the rhubarb into each pan and top with the crumble dough.
Bake in 175 C for 20 minutes. Serve with ice cream or natural yoghurt.
Pour over boiling water, about a liter. Leave on the kitchen counter for a day. Sieve and cool.
Thanks Mom for this lovely recipe – over the phone last night.
This drink is easy to make and very cooling, and it takes only a half an hour to make it. The recipe is from the Beverages book (see the Reading page for more info).
This is what you need:
2 l water
1 kg rhubarb
sugar, zest of half a lemon
Let the water come to a boil. Add the chopped rhubarb. Cook for 10 minutes. Strain the juice. Add sugar according to taste. I often use 2 dl. Put the grated lemon zest into the bottles and bottle the drink.