Nostalgic rhubarb recipes you'll want to try this spring!
This rhubarb raspberry crisp with fresh raspberries features a buttery topping of oats and brown sugar and is great served warm with vanilla ice cream.
Delicious ways to use and preserve Rhubarb, including canning Rhubarb. Make rhubarb jam and sauce recipes, even rhubarb ice cream.
A creamy cheesecake with rhubarb, almonds and a soft meringue, don’t you just love this combination?! The cheese filling is made with ricotta and mascarpone, they make this cheesecake so very creamy. The base of the cake is made of almonds, I also used a touch of lemon […]
Nostalgic rhubarb recipes you'll want to try this spring!
You won't be able to get enough of this classic recipe, featuring a combination of strawberries and rhubarb, which are flavored with a sweet-savory syrup,
This summer sangria is a nontraditional treat made with strawberries, orange juice, and rhubarb.
When rhubarb is in season, a tart and refreshing Rhubarb and Honey Pisco sour is the perfect cocktail to celebrate with.
The fool originated in England in the fifteenth or sixteenth century. It is a simple dessert that combines tart fruit with whipped cream. The British traditionally made this dessert with gooseberries, but in spring rhubarb is the perfect choice, with its bright, tart flavor. A very simple dessert to prepare (we wince to say any fool can make it), this recipe calls for cooking a compote and then folding in whipped cream. It is elegant served with a shortbread cookie, which adds a delicious crispy element. To really doll it up, add a Candied Rhubarb Strip.
Say goodbye to strawberry and rhubarb, blueberry and rhubarb is the new favorite fruit combo! This pie is both sweet and tart, easy to make and perfect with a scoop of ice cream.
Make use of the abundance of strawberries & rhubarb this spring to make rosé sangria! Find strawberry-rhubarb sangria & other cocktails at Chatelaine.com
We’ve rounded up ten of the best inspiring recipe ideas for you use rhubarb. From cocktails to ice cream, it’s going to be tough to pick just one!
Make a sweet and citrusy sparkling wine using elderflowers, lemon juice, and a few other ingredients. Yields approx. 4.5 liters (152 fl. oz) that is best served chilled on a lovely summer's day. The process of making elderflower champagne begins with picking fresh elderflowers, infusing them in sugar, and then using the sugar to make a sweet liquid that you ferment using sparkling wine or champagne yeast. The black tea in the recipe gives the sparkling wine body and structure and the tea itself cannot be tasted in the final recipe.
It might feel like you're beating the batter for a long time, but that's what gives this cake an airy lift. Stay with it!
What’s a bumbleberry? Do they grow in bumbles? On bumble bushes? In a bumble patch? Yes! Bumbleberry is ... Read More
This custard cake has a texture that is creamy and light, with a lovely nutty flavour from using Flourist Sifted Red Spring Wheat Flour. The base of this recipe could easily be paired with any stewed seasonal fruit, and we can't wait to try it this summer with berries. It is a perfect way to enjoy stewed rhubarb, which can be prepared up to a week ahead.Rhubarb Custard Cake ~ adapted from The Kitchen McCabe2 cups stewed rhubarb or other stewed fruit (blueberries would be wonderful)4 large eggs, separated¾ cup (162g) sugar1 tablespoon lemon juice1 teaspoon vanilla1 stick (1/2 cup) (114g) butter, melted¾ cup (104g) Flourist Sifted Red Spring Wheat Flour2 cups whole milk, lukewarmpowdered sugar, for dustingPreheat the oven to 325 degrees. Grease an 8x8 baking pan. Place the egg whites in a mixing bowl and beat with an electric mixer to stiff peaks. Set aside.In another mixing bowl, whisk together the egg yolks and sugar until creamy. Whisk in the lemon juice and vanilla. Whisk in the melted butter. Add the Flourist Sifted Red Spring Wheat Flour to the bowl and whisk in until fully combined. Add the milk to the batter, ½ cup at a time, whisking in well before adding in the next ½ cup. Note that the batter will be extremely runny.Fold the egg whites gently in the batter, just until there are no large lumps left.Pour batter into the prepared baking pan. Spoon the stewed rhubarb or other fruit randomly, in spoonfuls, over the top of the batter. The egg whites that remain on the top of the batter should be strong enough to support the fruit. Quickly put in the oven and bake for 40-60 minutes, or until the cake no longer jiggles when tapped. Bake time will vary depending on how hot your oven gets, so check the cake after 40 minutes.Remove the cake from the oven and let sit for 10 minutes. Invert cake onto a cooling rack, by popping it out of the pan and onto a plate (face down). Once on the plate, very carefully invert the cake right side up onto a cooling rack. The cake should fall right out of the pan, but if you are worried about sticking, run a knife around the edge of the cake before inverting. Place the cake on a serving dish or cake stand and dust with powdered sugar right before serving.
Because it's very tart, rhubarb is always cooked with sugar (or other sweetener). It is often combined with red fruits, such as strawberries or raspberries, to enhance the color and complement the flavor.
This almond rhubarb coffee cake is deliciously sweet and moist. Topped with an almond streusel, it can be made with fresh or frozen rhubarb.
This rhubarb chutney is a glorious way to preserve those ruby stalks for later in the year. It's excellent with cheddar.
Maybe I shouldn't ask that question because if DH and DS are any indication, many people might tell me something I don't want to hear. Tha...
This strawberry rhubarb pie has a buttery, flaky crust and a perfectly sweet and tart berry filling.
Deliciously tart and fantastically creamy, luscious rhubarb curd is a spring and summer treat not to be missed. Spread it on toast or use it for filling cakes, topping ice cream, or slathering on pancakes.
This strawberry rhubarb pie has a buttery, flaky crust and a perfectly sweet and tart berry filling.
At the bright pink intersection of rhubarb and strawberry seasons is this, one of those Why Do I Even Bother Making Other Desserts desserts.
This raspberry rhubarb crumb cake is a dense sour cream cake filled with a gooey, raspberry rhubarb fruit filling and topped with a salted brown butter crumble.
