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 Mini rhubarb pies with warm-whipped meringue, Rhubarb jam, Strawberry and rhubarb muffins with crumble topping, Rhubarb Margarita, Rhubarb curd, Rhubarb parfait, Rhubarb chutney, Rhubarb compote with cinnamon ice cream, Rhubarb and strawberry jam, Simple rhubarb dessert and Rhubarb cordial.
Dough
250 g butter
150 g plain flour
2 tbsp water
2 tbsp Dansukker Icing Sugar
1 tsp Dansukker Vanilla Sugar
Rhubarb filling
400 g rhubarb
45 g Dansukker Granulated Sugar
Meringue
3 egg whites
180 g Dansukker Granulated Sugar
Quickly beat all the ingredients together into a smooth pie dough. Cover with cling film and refrigerate for 30 minutes. Set the oven to 200 °C.
Rinse and clean the rhubarb and chop into small pieces. In a pan, boil together with the sugar for 2 minutes.
Using the fingers, press the dough into greased tins. Divide the rhubarb between the tins and cook in the bottom of the oven for about 10-15 minutes. Remove the pies and leave to rest for a few minutes.
In the meantime, prepare the meringue by placing egg whites and sugar in a dry and clean bowl. Whisk the egg whites over a water bath until the temperature reaches 50-65 °C. Check by rubbing the meringue mixture between the fingers; all sugar crystals must be completely dissolved. Place the mixture in a bowl and whisk until cooled and fluffy.
Place the mixture in a piping bag with nozzle of your choice, and pipe over the pies. Caramelise the meringue using a cook’s blow torch.
Serve with ice-cream or vanilla sauce.
The recipe was made by
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.
The recipe was made by
Muffin mixture
100 ml Dansukker Granulated Sugar
100 ml Dansukker Light Muscovado Sugar
3 eggs
100 g butter, melted
1 tsp baking powder
1 tsp Dansukker Vanilla Sugar
Peel from 1 lemon
400 ml strong bread flour
100 ml natural yoghurt
150 ml milk
about 10 strawberries, chopped
2 rhubarb stalks, chopped
Crumble topping
50 g butter
100 ml plain flour
100 ml Dansukker Cane Sugar Granulated
1 tsp crushed cardamom
Beat the eggs and sugar until fluffy.
Mix in the melted butter, milk and yoghurt.
Carefully fold in the flour with the vanilla sugar and lemon peel. Stir until the mixture is smooth.
Carefully mix the chopped strawberries and rhubarb into the mixture.
Fill muffin pans to about 2/3 with the mixture.
Combine all the ingredients for the crumble topping until crumbly and divide evenly over the muffin mixture.
Bake in the centre of the oven at 200 °C for 20-25 minutes.
The recipe was made by
40 ml tequila
20 ml Cointreau
40 ml lime juice
40 ml Rhubarb syrup
Salt
Rhubarb syrup
3 rhubarb stalks, chopped
350 ml water
350 ml Dansukker Granulated Sugar
Start with the rhubarb syrup. Simmer the ingredients together for about 15 min.
Strain through a coarse-meshed sieve. Carefully squeeze the rhubarb to extract all the juice. Leave to cool.
Shake the tequila, Cointreau, lime juice and rhubarb syrup.
Serve in a cocktail glass with salted edges.
Tip
For the best salt rim, rub the glass rim with a slice of lemon then turn the glass upside down in salt on a saucer.
The recipe was made by
500 g rhubarb
150 ml water
250 g Dansukker Jam Sugar
1 g ground cardamom
2 eggs
50 g unsalted butter
Rinse the rhubarb and chop into small pieces. Boil the rhubarb until pulped. Lightly beat the eggs and beat into the pulp. Push the pulp through a sieve into a clean saucepan. Add the jam sugar and cardamom and simmer for 2-3 minutes, stirring constantly. Remove from the heat and add the butter. Place the saucepan in a bowl of cold water and beat with an electric whisk until the curd has cooled. Pour into sterilised jars. Seal. Store in the refrigerator.
The recipe was made by
400 g rhubarb
100 ml water
2 tarragon sprigs
50 g Dansukker SteviaSugar
50 ml Dansukker Glucose Syrup
20 g Dansukker Vanilla Sugar
250 ml low-fat crème fraîche
Rinse the rhubarb and chop into small pieces. Put the rhubarb and tarragon in a saucepan with the water. Cover and simmer for 5 minutes. Mix in the steviasugar, glucose syrup and vanilla sugar. Allow to cool. Add the crème fraîche. Churn the mixture in an ice cream machine. Alternatively, freeze it in a mould for at least 4 hours. Serve the parfait with strawberries, if desired.
The recipe was made by
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.
The recipe was made by
Ice cream
4 egg yolks
100 g Dansukker Granulated Sugar
10 g Dansukker Vanilla Sugar
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
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.
The recipe was made by
250 g rhubarb, chopped
250 g strawberries, chopped
Grated zest of 1 untreated lemon
500 g Dansukker Jam Sugar
Combine all the ingredients in a pan and boil for 5 minutes, stirring constantly. Skim off any scum. Pour into warm, sterilised jars. Seal. Store in a cool place.
The recipe was made by
750 g rhubarb, chopped
150 g Dansukker Organic Cane Sugar Fairtrade
50 g almonds
200 g cottage cheese
5 g Dansukker Vanilla Sugar
3 small eggs
75 ml low-fat crème fraîche
Butter or margarine for greasing the dish
Grease an ovenproof dish. Put the chopped rhubarb in the dish. Sprinkle with the cane sugar and bake in the oven at 200 °C for 5 minutes. Finely chop the almonds. Mix together the almonds, cottage cheese, vanilla sugar, eggs and crème fraîche and pour the mixture over the rhubarb. Bake in the oven for about 30 minutes. Serve with lightly whipped cream, crème fraîche or vanilla ice cream.
The recipe was made by
2 kg rhubarb
1 1/2 l water
Juice of 1 lemon
1 kg Dansukker Granulated Sugar
Rinse the rhubarb, cut into pieces and boil in the water until completely soft. Strain the mixture through a jelly cloth for 30 minutes. Clean the saucepan and pour the strained liquid back into it. Add the sugar and lemon juice.
Simmer, constantly skimming off the scum, until the mixture is clear. Pour into warm, sterilised bottles. Seal. Store in a cool place.
The rhubarb can be replaced with any other fruit or berries.
The recipe was made by
