Tag: rhubarb

Look at that ruby red dessert!

Today’s upload

Today will only be a quick post to alert you to a recipe I have just uploaded: the ruby red rhubarb and berries crumble.

rhubarb

Look at that ruby red desert colour! Before we move on to spring and then summer fruits, here is a desert to contemplate with rhubarb.  The use of red wine increases the depth of the flavour, it is pretty good!

In the recipe I use mixed berries, you could use fresh ones, or just fresh strawberries as a variation. You can also choose to change slightly the ratios rhubarb to berries. Give it a go!

Other rhubarb recipes on this blog

Roasted rhubarb. Perfect for a quick dessert or to use for breakfastbefore roasting rhubarb prep

 

 

 

 

Rhubarb tarte. A classic of French countrysides. There are many variations to it.

Stewed Rhubarb.  This is 101 rhubarb, that is the basis.

stewed rhubarb

 

 

 

 

 

Rhubarb and cereals breakfast bowl, a nice way to start the day  differently.  Here it is with oats and yogurt, it would be also delicious with homemade bisher muesli.

 

 

Roasted rhubarb

Roasted rhubarb is another way to use rhubarb.  You can use roasted rhubarb as a side to a number of desserts, as a topping over a plain cake, or just with plain yoghurt.

Ingredients:
  • 1 bunch of rhubarb stalks, leaves removes, cleaned, ends trimmed and cut in 10 cm length
  • honey – 2 tbsp
  • juice of 1 orange
  • 5 cloves, 2 anise star
Method:
Preparation of the rhubarb

This is something you can get your child to help with, it is fun.

rhubard stalk preparation

  1. Cut the leaves and discard.

    rhubard stalk preparation

  2. Rinse/wash the stalks.
  3. rhubard stalk preparationCut the bottom part of each stalk and pull any stringy skin that comes with it
Cooking:
  1. Place some baking paper at the bottom of a small roasting tin (a brownie tin is perfect for that).
  2. Place the rhubarb stalks, the orange juice and spices, drizzle the honey all over.before roasting rhubarb prep
  3. Bake on 160°C for about 15 min or until the rhubarb is just tender.
  4. Remove from the oven and allow to cool, discard spices unless if using for decoration.

Rhubarb!

Rhubarb! Some may know, some may wonder what I am speaking about.

Rhubarb is definitely not, or maybe not yet, a fixture in the average customer’s grocery trolley.  In places it is even hard to find. Well, well, it is the right season around Sydney. Let me introduce you to it.

The rhubarb plant

Rhubarb is a perennial (it means it grows again and again every year on its own) low-lying plant.  The plant is half a metre tall and consist of long stalk of reddish colour which thick very large leaves. As a kid, we used to pinch leaves from the veges garden’s plant and use them as umbrellas!

The plant typically grows in temperate climate, hence you shall find plenty reference to it in Northern France, England, Belgium, Germany, etc and their equivalent climate countries around the world.  The stalk is what is eaten, cooked.  The leaves (I recently learned) are toxic!

rhubard stalk preparation

 

 

 

 

 

 

 

 

Rhubarb Preparation

This is something you can get your child to help with, it is fun.

rhubard stalk preparation

  1. Cut the leaves and discard.rhubard stalk preparation
  2. Rinse/wash the stalks.rhubard stalk preparation
  3. Cut the bottom part of each stalk and pull any stringy skin that comes with it

Your rhubarb is ready.

What to do with it?

Here are 5 ideas of what to do with it:

Stewed rhubarb:

stewed rhubarb

This is the easiest use! Just cut in 5 cm pieces, place in a saucepan, add water until mid-heigth (of the rhubarb) and cook gently for about 15 minutes. When stirred it should come apart, just add some white sugar to taste. Want more precision, look HERE.

Rhubarb, yogurt and cereal breakfast

A great combination for an uncommon breakfast.  The name and the photo say it all. More HERE.

rhubarb, yoghurt & cereal

Roasted rhubarb

This one works great as a side to a vanilla pannacotta or the topping of a cake.  To find how to prepare it, click HERE. rhubarb

A simple rustic rhubarb tarte

This one is a french classic.  A short crust pastry, the rhubarb stalks are diced quite small and placed on the pastry.  There are 2 choices then: just add sugar and a few nuts of butter (not pictured here) or add an egg, milk, almond mixture, then bake! Yummy. The details HERE.

rhubarb tarte

And finally, a leavened dough rhubarb tart

This dough makes use of the roasted rhubarb and a northern France traditional tarte which dough is made with fresh yeast, the sugar tarte (tarte au sucre).  I will cover that tarte au sucre in an upcoming post, just delicious!

Rhubarb roasted on leevened dough Rhubarb roasted on leevened dough

Stewed rhubarb

Use this as a dessert served with a biscuit or as a part of breakfast.

Ingredients:
  • 1 bunch of rhubarb stalks, leaves removes, cleaned, ends trimmed and cut in 5 cm length
  • White sugar
Method:
Preparation of the rhubarb

This is something you can get your child to help with, it is fun.

rhubard stalk preparation

  1. Cut the leaves and discard.

 

 

 

 

rhubard stalk preparation

2. Rinse/wash the stalks.

 

 

 

 

rhubard stalk preparation

3. Cut the bottom part of each stalk and pull any stringy skin that comes with it

 

 

 

Cooking:

Just cut in 5 cm pieces, place in a saucepan, stewed rhubarbadd water until mid-heigth (of the rhubarb) and cook gently for about 15 minutes. When stirred it should come apart,  add some white sugar to taste. Keeps well in the fridge for a week in an airtight container.

 

Use:

Use for dessert as such, served with a biscuit or use for breakfast with yoghurt and oats.

Want to use rhubarb another way? Check out the roasted rhubarb and rhubarb tarte.

 

 

Rhubarb, yoghurt and cereals

Impress for the weekend or for a change of breakfast with this rhubarb, yoghurt and cereal breakfast bowl.  I have plated mine with oats and pepitas, feel free to vary those ingredients.

rhubarb, yoghurt & cereal

Quantities are given as an indication.

Ingredients:
  • Stewed rhubard (at least 1/2 cup per person).  It will already be sweetened.
  • Greek yoghurt (unsweetened) – 1 cup
  • oats (uncooked) – 1/2 cup to one cup
  • pepitas – 1/4 cup
  • Milk of your choice to pour around.
Method:
  1. In a deep plate or large bowl, plate the yoghurt and pile on top the stewed rhubarb. Add the oats around and sprinkle the pepitas over the oats.
  2. Serve with milk.

rhubarb, yoghurt & cereal

Rhubarb Tarte

Rhubarb is a summer to autumn food.  The plant grows in temperate climate, it produces large green leaves on thick stems.  The parts used in the kitchen are the stalks.  Apparently, the leaves are toxic and are most often used for compost and in natural home made preparatation against some garden insect pests.

To prepare rhubarb, first cut off the leaves and discard and was the stalks.  Cut each end of the stalk. Pull on the sting that comes from the sides of the stalk if any and discard too.

For a rhubarb tart for about 8 people.

Ingredients:
  • 1 shortcrust pastry
  • 1 bunch of rhubarb stalks
  • 1 egg
  • 2/3 cup brown soft sugar
  • 1/2 cup of cream (if ou don’t have cream, you can use milk)

Method:

  1. Preheat oven to 180 °C.
  2. Roll the shortcrust pastry and place in the tart tin.
  3. Cut the rhubarb stalks in sections 1/2 centimetre to a centimetre long and place on the pastry.
  4. Mix egg, cream  and sugar  and pour over the fruits.
  5. Bake until the crust is golden brown.

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