Time for rhubarb

The rhubarb season is here, and the first tender stalks are ready for picking. Rhubarb originates from China, and was once thought to have a strengthening effect on the body. Rhubarb crumble is a classic, but there are many other delicious uses for rhubarb. Let our recipes inspire you!

Below are recipes for Rhubarb jam, Rhubarb chutney, Rhubarb compote with cinnamon ice cream, Rhubarb jelly with creamy cheese topping, Rhubarb and strawberry jam, Simple rhubarb dessert, Chilled rhubarb soup and Rhubarb cordial.

Rhubarb jam

Ingredients

500 g rhubarb, chopped
Juice of 1 organic lemon
500 g (1 sachet) Dansukker Jam Sugar
3 g ground cardamom 

Combine all the ingredients in a pan and boil for 4 minutes, stirring constantly. Pour into warm, sterilised jars. Seal. Store in the refrigerator.

The cardamom can be replaced with 1-2 tbsp grated fresh ginger. 

Rhubarb chutney

Ingredients

 500 g rhubarb, chopped
150 g yellow or green raisins
150 ml white wine vinegar
250 g Dansukker Cane Sugar Granulated
30 ml fresh ginger, grated
6 g Colman’s mustard powder
6 g salt
1 g cayenne pepper

Combine all the ingredients in a saucepan, cover and simmer for 10 minutes. Stir through, then simmer for a further 5 minutes stirring constantly until the chutney reaches the desired consistency. 

Rhubarb compote with cinnamon ice cream

Ingredients

Ice cream
4 egg yolks
100 g Dansukker Granulated Sugar
10 g Dansukker Vanilla Sugar Fairtrade
200 ml milk
150 ml whipping cream
100 ml Dansukker Glucose Syrup
3-5 g ground cinnamon

Compote
500 g rhubarb, chopped
250 ml strawberry cordial, diluted
15 ml freshly squeezed lemon juice
60 g Dansukker Icing Sugar
5 tbsp Dansukker Vanilla Sugar Fairtrade
5-10 g potato starch 

Whisk together the egg yolks, sugar and vanilla sugar. Bring the milk, cream, glucose syrup and cinnamon to the boil. Beat the egg mixture into the warm milk mixture. Strain through a fine-meshed sieve. Process the mixture in an ice cream machine or leave it in the freezer for at least 5 hours, stirring occasionally.

Put the chopped rhubarb, strawberry cordial, lemon juice and icing sugar in a pan and boil until the rhubarb is soft. Stir in the vanilla sugar. Mix the potato starch with a little water and stir into the compote to thicken it. Serve lukewarm or cold with the ice cream.

Rhubarb jelly with creamy cheese topping

Ingredients

1 kg rhubarb
400 ml water
15 ml freshly squeezed lemon juice
300 g Dansukker Granulated Sugar
3 sheets of gelatine

Creamy cheese topping
100 g natural Philadelphia cream cheese, light if preferred
100 ml double cream
20 g Dansukker Icing Sugar
5 g Dansukker Vanilla Sugar Fairtrade
1 g finely ground cardamom

Decoration
4 Strawberries

Soak the gelatine sheets in plenty of water. Chop up the rhubarb and place in a pan with the water. Cover and simmer for 5 minutes. Strain. Pour the rhubarb liquid back into the pan. Add the lemon juice and sugar and bring back to the boil. Add the gelatine sheets. Divide between four individual serving dishes. Refrigerate. Beat together all the ingredients for the cheese topping. Spoon a little cheese topping onto the set jelly. Decorate with strawberries if desired.