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5 recipes with rhubarb for spring

It’s spring time! This means that the rhubarb season has begun. You can prepare a great variety of dishes with rhubarb – whether a fruity dessert, a savory meal or a refreshing beverage. We've put together five simple recipes with rhubarb for you to enjoy in spring!

1. Rhubarb cake with flaked almonds

Ingredients:

For the dough:

・400 g rhubarb (approx. 4 sticks)

・220 g sugar

・75 g butter

・1 sachet of vanilla sugar

・3 eggs

・150 g greek yogurt

・1 sachet of baking powder

・280 g flour

For the almond topping:

・50 g butter

・50 g sugar

・2 spoons of milk

・50 g flaked almonds

・Powdered sugar

Preparation:

Pre-heat the oven to 170° C top and bottom heat. Place a baking sheet into a springform and spread butter on the sides. Wash the rhubarb and cut it into small pieces. Mix with 20 g sugar in a small bowl.
To prepare the batter, mix the butter, sugar and vanilla sugar in a large bowl until it reaches a smooth consistency. Stir in eggs one at a time and yogurt as well. Add flour and baking powder and mix everything into a smooth batter. Pour half of the batter into the springform. Spread half of the rhubarb on top. Pour the remaining batter over it and cover it with the remaining rhubarb. Put the cake into the pre-heated oven for 30 minutes. Meanwhile, put butter, sugar and milk into a pot and bring to a boil while stirring consistently. Stir in the almonds and remove the pot from the heat. After the baking time, spread the almond mixture over the cake and bake for another 15-20 minutes. Take the cake out of the oven and let it cool down completely. Garnish with powdered sugar.

Source: www.springlane.de

2. Rhubarb and strawberry spritzer

Ingredients:

・200 g strawberries

・300 g rhubarb

・3 tablespoons of brown sugar

・800 ml sparkling water

Preparation:

Wash, peel and cut the rhubarb into pieces. Wash and cut the strawberries as well. Put everything into a pot and add brown sugar and 3 spoons of water. Let it boil about 20 minutes on medium heat. Afterwards, let the mass cool down and fill it into the SUND glass carafe. Add sparkling water to the mass. Then stir well, serve and enjoy the drink!

Source: www.boddels.de

3. Caramelized rhubarb and spinach salad

Ingredients:

For the salad:

・120 g baby spinach

・2-3 sticks of rhubarb

・A handful of hazelnuts

・80 g feta cheese

・1 teaspoon of olive oil

・1.5 teaspoons of honey

For the dressing:

・1 teaspoon of olive oil

・1 teaspoon of elderflower syrup (alternatively honey or maple syrup)

・1 teaspoon of white balsamic vinegar (alternatively apple cider vinegar)

・Salt and pepper

Preparation:

Pre-heat the oven to 200° C top and bottom heat. Put the hazelnuts into the still heating oven and roast them for 5-8 minutes. Meanwhile, wash the rhubarb, cut it into pieces and mix it with olive oil and honey. Place it on a baking sheet with baking paper and let it caramelize in the oven for 6-8 minutes. Roughly chop the cooled nuts. For the salad dressing, stir together the olive oil, the elderflower syrup (alternatively honey or maple syrup) and the white balsamic vinegar (alternatively apple cider vinegar) and season it with salt and pepper. Wash the spinach and distribute on 2-3 plates. Place the rhubarb and hazelnuts on top. Crumble the feta cheese over the top with your hands. Pour over everything with the salad dressing and enjoy.

Source: www.flowersonmyplate.de

4. Rhubarb tiramisu

Ingredients:

・350 g rhubarb

・60 g + 1 teaspoon sugar

・3 sachets of vanilla sugar

・80 g ladyfingers

・4 teaspoons orange juice

・4 teaspoons of orange liqueur (optional)

・200 g sour cream

・200 g greek yogurt

Preparation:

Wash the rhubarb and peel off the fine threads with a knife. Cut the rhubarb sticks into small cubes. Put 60 g sugar and 2 sachets of vanilla sugar into a pot and heat until the sugar melts.
Add half of the rhubarb to the pot and let simmer on low heat for 4-5 minutes. Stir in the rest of the rhubarb and cook for about 2 minutes. Take it from the stove and let it cool down. Briefly mix the sour cream, yoghurt, 1 tablespoon sugar and 1 sachet of vanilla sugar in a bowl. Roughly crumble the ladyfingers into four glasses for serving. Add 1 tablespoon of orange juice and 1 teaspoon of liqueur into each glass. Distribute the yoghurt mixture into the glasses. Top with some of the rhubarb mixture and let it chill. Add the rest of the mixture on top, right before serving.

Source: www.fitforfun.de

5. Rhubarb and zucchini skewers

Ingredients:

・3 zucchini

・Salt and pepper

・2 sticks rhubarb

・500 g feta cheese

・2 cloves of garlic

・2 sprigs of rosemary

・3 teaspoon of maple syrup

・4 teaspoon of olive oil

・50 g almonds

・1 bunch of basil

Preparation:

Cut the zucchini lengthways into thin slices and place on a cutting board. Season the zucchini slices with salt and pepper and let them steep for about 5 minutes. Wash the rhubarb and cut it into pieces. Put water in a pot, add a little salt and let it boil briefly. Add the rhubarb and cook it for about 2 minutes. Then take it out and rinse with cold water. Cut the feta cheese into pieces. Wrap the zucchini slices around the feta cheese. Place the rhubarb and zucchini-feta-rolls one by one on skewers. Peel and squeeze the garlic cloves. Wash and pluck rosemary. Mix the garlic, maple syrup, olive oil and the rosemary. Season with salt and pepper and spread over the skewers.
Grill the rhubarb zucchini skewers for about 2 minutes on each side. Serve the skewers with basil and top them with chopped almonds.

Source: www.rewe.de

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