Recipes with Rhubarb

Rhubarb in yellow

Cut the 375 g rhubarb into smaller pieces across. Drive the rest through the juice press. Remove the gray foam that is on top. Mix the rhubarb pieces with sugar, let them pull for 30 minutes. Behind the oven at 175 degrees C until the rhubarb is tender a

Rhubarb Jam

The rhubarbstones are rinsed, smashed if they are thick and cut well. They are sprinkled with sugar and left to the juices. Bring the jam slowly and boil softly for 10 minutes. Melati and 2 tbsp. Extra sugar mix well and sprinkle well over the boiling fr

Rhubarb and tomato potatoes with lemon soufflé

Lemon juice and whipped cream are cooked together. Eggs, sugar and cream are mixed together. Turn the hot lemon juice with whipped cream into the mixture and boil. The mixture is added to pinch egg whites. Then it comes in greased patties that are placed in th

Cold rhubarb soup

Water, juice and approx. Put 1 dl of sugar into the boil. Rabbits in pieces of 3-4 cm are added and slowly boiled. Then take off the heat so that it can stand for 1/2 -1 for the rhubarb pieces to not boil completely. Season with sugar. Bring again to

Chocolate cream with rhubarb compote

Cream: Boil the milk with liqueur and sugar. Pour the casserole softly into cold water for 3-4 minutes. Knock it free of water and put it in a pan with a little water. Melt it for mild heat with stirring. Dissolve the house leaf before adding the milk mixture

Rhubarb compot stirred with Greek yogurt

Rinse the rhubarb and cut into smaller pieces. Bring them in a pan with the sugar and the grains from the vanilla bar. Steam the compote at low heat for 5-7 minutes until the rhubarb is tender and lightly cooked. Add if necessary. 3 tablespoons of water, if th

Coconut cream with rhubarb compote

Whip the eggs well with sugar and whip the coconut cream. Beat the cream thick over a low heat or water bath - it must not boil. Add coconut flour and pour the cream into a bowl for cooling. Soak the house blossom in cold water and melt it in the warm coconut

Strawberry and rhubarb root with raw cream served with sugarcake

Sorbet: Water, sugar and vanilla are boiled up. Blended with strawberry and rhubarb. Cool and freeze in ice machine or in freezer by stirring. Raw cream: Whipped cream and crème frâiche whipped. Egg yolks, vanilla and black flour are whipped white and turne