Tag Archives: rhubarb

Rhubarb Juice in the Making

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.

 

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Summer’s 1st Rhubarb Pies

imageimageThe 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.

 

 

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#29 No Fat Banana Rhubarb Bread

imageI 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.

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#25 Salmon with Rhubarb and Lentil-Asparagus Risotto 

imageReading 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.

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Almondy Rhubarb Crumble

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

and

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.


Melt the butter and grace six small oven pans. I use the same ones as for creme brûlée, mix together the oatmeal and almond flour. Pour in the melted butter. Mix well,

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.

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Easy Peasy Pink Rhubarb Drink

   

This is the easiest juice and it does not require cooking. One part of chopped rhubarb and 1/3 part sugar plus 1 lemon. Place all the ingredients into a large jar or a pot.  

Pour over boiling water, about a liter. Leave on the kitchen counter for a day. Sieve and cool.

 

Enjoy! 

Thanks Mom for this lovely recipe – over the phone last night.

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Rhubarb Drink

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.

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Rhubarb with Vanilla and Lemon

Rhubarb is in season, it’s growing like ever and getting so very big.
This is a new favourite recipe of rhubarb cooked with vanilla, lemon and white wine. You serve it with ice cream. I first found this recipe in ELLE mat &vin and later found it in Tina’s new book (Tina Nordström).

3-4 rhubarb stalks, 4 dl water, 3 dl sugar, one vanilla bean, grated zest of a lemon and juice of one lemon, 2 dl white wine

Chop the rhubarb into smallish oblong pieces. Then start making the syrup by measuring the water and sugar into a pan. Let come to boil and let the sugar dissolve. Cut the vanilla bean lenghtwise to let the flavours to mix in. Add the juice and lemon zest. Add the white wine.  Let the syrup come to boil and cook for five minutes. This will not be a very thick or syrupy syrup.
Pour the hot syrup over the chopped rhubarb and let it cool. Refrigerate and serve with vanilla ice cream.

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Spring Dinner with Lamb, Primeurs and Rhubarb

Good Sunday evening to you all. We’re close to calling it a day, a wonderful day it has been.
Cooked a meal of minced lamb and seasonal greens and vegetables. The greens were directly from our garden, and weeds actually. How to use weeds and wild herbs in cooking was a topic in both our national papers this weekend. Hence the inspiration.

The rhubarb crumble I baked for dessert was inspired by one of my favourite Swedish cooks, Tina Nordström. I combined her rhubarb vanilla concoct with crumble dough. And voila, a delicious dessert!

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Meatballs
500 g minced lamb
1 egg, 3 slices of white bread, 1 dl milk
Salt, pepper, herbs
1/2 chopped onion, 1 dl pitted and chopped black olives
Butter

Beat the milk and eggs. Cut the crust of the bread slices and soak the bread in the milk-egg mixture. Add the onion and olives. Mix in the meat by hands and add salt, pepper and herbs (thyme, rosemary, chives).
Roll into small balls and fry ’till golden brown. Remove from the pan and place in an oven pan. Bake in 175 C for 15-20 minutes. Prepare the vegetables while the meatballs are cooking.

Vegetables, primeurs
10 small, fresh potatoes, cooked al dente
3 carrots
Mixed garden greens – in this case dandelion, nettle, ground elder.

Chop the carrots julienne and fry in a tiny dash of olive oil. Cook for 10 minutes. Add the potatoes and the chopped greens. Salt and add some pepper I’f needed.

Rhubarb crumble
8 rhubarb sticks
3 dl water, 2 dl white wine, juice of one lemon, zest of one lemon, one pod of vanilla, 1 dl caster sugar

100 g butter, 2 dl oat meal, 2 dl all purpose flour, 2 tsp baking soda, 1 dl muscovado sugar, 1-2 tbsp water
Chop the rhubarb into thin slices and set aside.
Put all the ingredients into a pan and cook for five minutes.
Pour the hot liquid over the rhubarb and let it cool.

Mix the crumble dough. Mix all the ingredients, use cold butter.
Grease a pie dish. Sieve the rhubarb and place in the dish. Add the dough evenly on top of the rhubarb. Bake in 200 C for 25-30 minutes.

Serve with soft, half melted vanilla ice cream. The taste is lovely. Almost crisp rhubarb and caramelised sugar.
Try the rhubarb, Tina’s recipe! Keep the juice and enjoy it as such or in a smoothie. You can read about Tina and her recipes at http://www.newscancook.com.

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