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 Lime pie with wholemeal and rhubarb topping, Rhubarb marmalade flavoured with cardamom and vanilla, Karlsbad rhubarb buns, 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 and Rhubarb cordial.
Wholemeal-flour base
150 g butter
75 g Dansukker Icing Sugar
1 tsp Dansukker Vanilla Sugar
150 g wholemeal flour
60 g plain flour
1 egg yolk
Lime filling
4 egg yolks
320 g crème fraîche
75 g Dansukker Icing Sugar
1 1/2 tbsp cornflour
Zest of 1/2 lime, preferably organic
Juice of 2 limes
Marinated rhubarb
2 rhubarb stalks
200 g strawberries
95 g Dansukker Light Muscovado Sugar
Zest of 1/2 lime, preferably organic
Preheat oven to 175 °C.
Dice the butter into all the ingredients for the sweet pastry. Lightly work the dough together on a floured surface. Cover with cling film and refrigerate for approx. 30 minutes. Press the pastry into a rectangular springform baking tin, about 13x36 cm.
Bake the pastry shell in the centre of the oven for about 10 minutes. Meanwhile, prepare the filling. Beat all the ingredients into a smooth mixture.
Pour the filling into the pastry shell and bake in the centre of the oven for a further 15-20 minutes. Remove from the oven and leave to cool.
Leave to settle in the refrigerator for about 3 hours. Rinse and chop the rhubarb and strawberries into pieces. Combine with the muscovado sugar and lime and leave to marinate for at least 30 minutes.
Decorate the pie with the marinated rhubarb.
The recipe was made by
500 g rhubarb
500 g Dansukker Jam Sugar
2 tsp ground cardamom
1 vanilla pod
Rinse and slice the rhubarb and combine with the jam sugar and cardamom in a pan.
Split the vanilla pod down the middle and then down the middle again and add to the pan. Boil for 5 minutes.
Skim. Remove the vanilla pod and stir the jam quickly, to retain small pieces of the fruit.
Pour the jam into hot, thoroughly cleaned jars. Seal. Store in a cool place.
The recipe was made by
Buns
1 packet of yeast (for sweet dough)
250 ml milk
4 eggs
250 g butter at room temperature
170 g Dansukker White Syrup
1 tsp salt
1 tsp baking powder
900-960 g plain flour
Cardamom filling
100 g butter at room temperature
1 1/2 tsp cardamom
85 g Dansukker Granulated Sugar
1 tsp Dansukker Vanilla Sugar
Rhubarb filling
200 g rhubarb
2 tbsp Dansukker Granulated Sugar
2 tbsp water
Garnish
1 egg
Icing
120 g Dansukker Icing Sugar
2 tbsp water
Crumble the yeast into a kitchen mixer and heat the milk to 37 °C. Pour the milk over the yeast and stir to combine. Dice the butter and add all the ingredients, setting the mixer to run slowly for a few minutes. Next, increase the speed and knead the dough for a further 7 minutes.
Set the dough aside for 30 minutes under a kitchen towel. Prepare the fillings. Whisk all the ingredients for the cardamom filling and set aside. Now prepare the rhubarb filling. Rinse and chop the rhubarb into small pieces. Boil the rhubarb in the water with the sugar and vinegar in a saucepan for 3 minutes. Stir and set aside to cool.
Divide the dough into two, and roll each piece out into a rectangle on a floured surface. Spread a layer of cardamom filling over the whole rectangle. Cut the rectangle in half and then into small squares of about 8x8 cm.
Spoon rhubarb filling onto the centre and fold the edges of the dough over to meet at the centre. Place the parcels on greaseproof paper and cover with a tea towel. Leave to rise for about 90 minutes. Repeat for the other half of the dough.
Preheat oven to 210 °C.
Brush with beaten egg and bake the buns in the centre of the oven for approx. 10 minutes. Leave the buns to cool on a wire rack.
Mix the icing and drizzle over the buns. Serve.
The recipe was made by
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
1 tsp 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
1 tsp 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
1 tsp 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
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.
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