110 replies to this topic

[Chufi]

here's a little rhubarb dessert I made yesterday.
Rhubarb compote (chunks of rhubarb tossed with sugar, roasted in a hot oven until soft, cooled) layered with coconut cream 8200 ml of cream, whipped, with 100 ml of thick coconut cream folded in). Drizzled with ginger syrup and topped with toasted almonds. Chilled until very very cold (I think it would have been even better with a short stay in the freezer)

[TonyC.]

I am looking for a rhubarb panna cotta recipe. I found one, but it has sour cream in it which is ok, but I plan on serving it with a creme fraiche soup. Does anyone have a recipe without sour cream in it? Or maybe I could substitute the sour cream with mascarpone...here's the recipe:
2 cups rhubarb puree
1 cup sour cream
3 tablespoons confectioners sugar
2 (¼-oz) envelopes
½ cup whole milk
¼ cup heavy cream

Thanks for your help.

[Chufi]

lately I´ve been roasting rhubarb in the oven without any liquid added. I find this works great.. Just spread the rhubarb in one layer, sprinkle with sugar and roast in 180 C oven, tossing carefully a couple of times, for about 15 minutes.

I made another version of the rhubarb mess (variation on Eton mess) I posted about earlier in this thread: the roasted rhubarb, layered with crushed meringues and whipped cream. Whether you flavor the rhubarb with ginger or orange or both or whatever I´m just urging anyone who loves rhubarb to give this dessert a try.. it´s really the best thing I´ve eaten with rhubarb in a long time. Assemble just before eating so the meringue stays crisp.

[Mirandar]

Chufi,

Your Rhubarb cake from your first post in the forum doesn't seem to be on recipegullet anymore, and I absolutely want to make it as soon as possible! It looks so good! Could you maybe share it again?

[hummingbirdkiss]

my rhubarb is about a week from being able to harvest some stalks! I am so happy about this they look beautiful and I have two huge areas so I plan to try some of these recipes for sure ..I cook savory dishes like stuffed grape leaves with the rhubarb as well but ..desserts and breakfast are my favorite ways of enjoying it

a great thing to do with it ..not complicated but if you love rhubarb you will love doing this ..

make a smoothie ..I just freeze chunks of raw rhubarb and then toss them in the blender with half and half (or milk or yogurt, juice or whatever)

sweeten to taste and
grate some fresh ginger in there

you can add frozen strawberries as well

add a raw egg and it is a wonderful breakfast I think

(you can use the fresh raw rhubarb and add ice cubes but I think the frozen is better you get more flavor that way)

[Chufi]

Chufi,

Your Rhubarb cake from your first post in the forum doesn't seem to be on recipegullet anymore, and I absolutely want to make it as soon as possible! It looks so good! Could you maybe share it again?

Is this the one you mean?

75 gram sugar
3 eggs, separated
75 grams butter, melted and slightly cooled
75 grams flour
pinch salt
grated zest of half an orange
200 grams rhubarb, thinly sliced
2 tablespoons brown sugar
small springformtin (18 cm), buttered, floured and sprinkled with sugar

mix the eggyolks with the sugar, add the butter, then the flour & salt & orangezest.
Beat the eggwhites until stiff. Fold into the batter. Pour into the tin, then sprinkle the rhubarb on top, then sprinkle with 2 tablespoons brown sugar.
Bake for ca. 40 minutes at 180 C.

[Chufi]

btw I made a very nice little rhubarb tart this weekend.
I made a simple pate brisee, pressed it into a losse bottomed tin. Sprinkled the crust with 2 tablespoons of semolina, then filled the shell (raw) with sliced raw rhubarb. Sprinkled with sugar and drizzled with gingersyrup, then baked until the shell was nice and brown and the rhubarb had cooked down (this took longer than I exepcted, about 40 minutes?)
The juices of the rhubarb are thickened by the semolina. Lovely served warm with vanilla ice cream

[Emily_R]

Hi folks -- I made a yummy Rhubarb cobbler type desert yesterday that was SUPER easy -- truly took all of about 3 minutes to throw together and get in the oven. I've linked to the recipe since it is on someone elses blog -- mine came out looking just like her picture. As the blog writer mentioned, it had kind of a slightly meringue like finish... Went great with whipped cream, and I'm definitely going to try it using part rhubarb and part peach, one of my favorite combinations of all time...

http://bakingbites.c...bbler/#more-391

[Mirandar]

That's the cake! Thanks! that tart sounds amazing, too, though, so now which one do i make. . . .?

[Chufi]

btw I made a very nice little rhubarb tart this weekend.
I made a simple pate brisee, pressed it into a losse bottomed tin. Sprinkled the crust with 2 tablespoons of semolina, then filled the shell (raw) with sliced raw rhubarb. Sprinkled with sugar and drizzled with gingersyrup, then baked until the shell was nice and brown and the rhubarb had cooked down (this took longer than I exepcted, about 40 minutes?)
The juices of the rhubarb are thickened by the semolina. Lovely served warm with vanilla ice cream 

Today I made miniature versions of that same tart, and added some raspberries to the rhubarb. Oh my were these good!!

[hummingbirdkiss]

I was able to pull about a pound of rhubarb from the garden yesterday! The first ones of the season for me and my frist taste was right from the garden ..(.shiver I just love the sour)

this is wonderful red rhubarb so tart and bright tasting!!!

made a really "rustic" rustic tart (no picture I am sorry)

just a simple pie pastry rolled out on pizza pan...put the diced rhubarb on it sprinkled with vanilla sugar ..folded the edges over ...sprnkled again with some more vanilla sugar and baked it

to die for

I am behind you guys in the rhubarb eating but wow that first bite

Edited by hummingbirdkiss, 02 May 2008 - 06:21 AM.

[Pille]

here's a little rhubarb dessert I made yesterday.
Rhubarb compote (chunks of rhubarb tossed with sugar, roasted in a hot oven until soft, cooled) layered with coconut cream 8200 ml of cream, whipped, with 100 ml of thick coconut cream folded in). Drizzled with ginger syrup and topped with toasted almonds. Chilled until very very cold (I think it would have been even better with a short stay in the freezer)

Chufi, that rhubarb has the most amazing colour!!

Inspired by your enthusiasm for rhubarb, I picked up some local rhubarb from the market yesterday morning. My first rhubarb dish in 2008 was inspired Jamie Oliver's recipe for panna cotta with roasted rhubarb - though I only ended up following his recipe for panna cotta. For roasted rhubarb, I simply cut rhubarb into 5 cm chunks, sprinkled with sugar and candied ginger, covered with foil and baked at 200Celsius for 45 minutes. Very, very nice! :P

[Pille]

Another excellent rhubarb dessert - Rhubarb & Coconut Ripple (Recipe from BBC Good Food):

[Pille]

Hey, Chufi! Is the rhubarb season really over in Holland already???

I tried another rhubarb and coconut dessert today, this time Coconut Creams with Poached Rhubarb. Delicious, again:



(You cannot see, but there are lots of vanilla seeds in the rhubarb compote. MMmmm.)

[hummingbirdkiss]

I never thought of coconut and rhubarb! I am going to have to try this it looks very good thank you!

[Katie Meadow]

Yes, I too owe my newfound combo of rhubarb and coconut to this thread. I've been making a very simple compote using only rhubarb, sugar and creme de cassis. I imagine plenty of other liqueurs or eau de vie would be yummy too. I add no other liquid and simmer for about 12-15 minutes. I love it warm just by itself, or with lemon-buttermilk sorbet or Fage yogurt. I top it with toasted unsweetened flaked coconut and toasted nuts. I worship at the altar of rhubarb.

[Chufi]

Hey, Chufi! Is the rhubarb season really over in Holland already??? 

no it´s not over! I´ve been eating a lot of it, but mostly for breakfast: rhubarb compote with granola and turkish yoghurt, I can´t think of a nicer way to start the day!

yes, rhubarb and coconut is lovely isn´t it? I´ve been playing with the idea of a coconut ricepudding with rhubarb compote.

Edited by Chufi, 07 May 2008 - 11:16 AM.

[CaliPoutine]

I bought 10lbs of Rhubarb yesterday. It cost 2.00lb for 10 lbs or more or 2.50 for less so I picked up the 10lbs for the seniors. I figure it will freeze really well. ( as an aside, 3yrs ago in my first foodblog it cost 1.25lb).

I'm making them a rhubarb custard cake( tomorrow). You bake up a vanilla cake( I'm using a mix) and then sprinkle with sugar and 2 cups of chopped rhubarb. 1 cup of whipping cream is poured over top and then the entire pan is baked in the oven.

Check the senior thread on Friday for the pics.

[eje]

Thinning the rhubarb on Saturday, I pulled a bunch of leaves.

Needed some dessert for dinner, and we already had a couple pounds of kiwi fruit.

Rhubarb and Kiwi pudding!

Dumped a bunch of sugar on the cleaned and sliced rhubarb. Let it sit for an hour and start to release juices. Added a cinnamon stick and the zest of half an orange. Cooked until it started to soften, then added a bunch of kiwis and 2 TBSP tapioca.

OK, it was pretty ugly when it was done cooking.

Served it still warm with some whipped cream.

The crispy kiwi seeds provided a nice texture counterpoint to the soft pudding.

Yummy!

[hummingbirdkiss]

today's haul

for breakfast I took your great idea Calipoutine!!! just did not have cake so made biscuit dough

1 recipe basic buttermilk biscuits crumbled up in the bottom of a buttered baking dish

toss about 1/2 cup vanilla sugar (maybe a little more) into
3 cups of diced rhubarb

spread on top of the buttermilk biscuit crumbles

and just poured cream over the top!

baked until done it is a creamy sweet tart upside down cobbler

fanflippingtastic breakfast thank you!

I love rhubarb and it is coming in like crazy!!! you guys don't die out me the season just began!

I am going to try the coconut cream with agar and cut it into cubes maybe?

Edited by hummingbirdkiss, 08 May 2008 - 07:43 AM.

[CaliPoutine]

I bought 10lbs of Rhubarb yesterday.  It cost 2.00lb for 10 lbs or more or 2.50 for less so I picked up the 10lbs for the seniors.  I figure it will freeze really well.  ( as an aside, 3yrs ago in my first foodblog it cost 1.25lb).

I'm making them a rhubarb custard cake( tomorrow).  You bake up a vanilla cake( I'm using a mix) and then sprinkle with sugar and 2 cups of chopped rhubarb.  1 cup of whipping cream is poured over top and then the entire pan is baked in the oven. 

Check the senior thread on Friday for the pics.

Just an FYI, I was going from memory when I posted this. I just checked the recipe again and its 4 cups of rhubarb, not 2.

[CaliPoutine]

Here is the cake.

[Lindacakes]

First, a question: when does rhubarb season begin? I think of it as May, but the 2008 portion of this thread started in April.

I went to the farmer's market this weekend specifically for asparagus and rhubarb. I saw one stand with one box of rhubarb and kept going, thinking I'd find more. Wrong. By the time I got back to the one farmer who had rhubarb, half of the box was gone! The woman who was at the box was not sharing, so I had to reach around her to grab some. We were after different things, though, because I was picking the reddest, smallest stalks. Once the rhubarb box was all mine, I was joined by another woman. She was making a rhubarb pie, but she wasn't feeling very chatty. Still picking out my stalks one by one, I became aware that a uniformed person from the Culinary Institute was standing by with a huge stainless steel bowl, ready to buy out the farmer.

I managed to grab three pounds.

One pound went to my usual rhubarb cake, now thought of as rhubarb shortcake. It's only an 8 x 8, but this is a four serving cake in my house.

Two pounds went to rhubarb sorbet -- I used the recipe from Epicurious. Wowee is that beautiful and delicious. I think I'm going to serve that on top of a bowl of sugared strawberries or mixed raspberry/strawberry.

If you Google rhubarb sauce, you get all sorts of ideas.

[Lindacakes]

I went to a poker game later that same night, and was informed that my earlier experience was a rhubarb rhubarb.

[CaliPoutine]

Here Rhubarb season starts in May!!

I have tried for 2 days to upload pics to image gullet. No luck.

I baked a Rhubarb Raspberry pie for Mother's Day.

Pic is on my foodblog.

[mkayahara]

CaliPoutine, that pie looks delicious. I love lattice-top pies. Unfortunately, I can't seem to find rhubarb for love or money where I am. I'm hoping there will be some at the farmers' market on Saturday. I can't wait until we take possession of our house next month - then I can plant some rhubarb and never have to go without!

[hummingbirdkiss]

Strawberry rhubarb lassi for two
in the blender
1 cup ice cold buttermilk
2 cups rhubarb/strawberries stewed with some sugar and chilled

no pics sorry it was in a glass and pink! if you love rhubarb this is really very good ...the buttermilk is better than regular milk in there that is for sure!

[Fibilou]

my favourite rhubarb dish is lightly poached young stems poached in champagne, orange and pink peppercorns. Served with something like a buttermilk sherbet or creme fraiche ice icream it's really good.

[Lindacakes]

The only thing I like better than rhubarb is buttermilk. I'm there, as soon as I can get some. I think I'll do a buttermilk smoothie with my rhubarb sorbet.

Try a cardamom lassi sometime, delish.

Randi, your pie is supreme. No matter how many times I do them, I have to follow a picture to do a lattice. I'm dyslattix.

[CaliPoutine]

CaliPoutine, that pie looks delicious. I love lattice-top pies. Unfortunately, I can't seem to find rhubarb for love or money where I am. I'm hoping there will be some at the farmers' market on Saturday. I can't wait until we take possession of our house next month - then I can plant some rhubarb and never have to go without!

Thanks. We're lucky in that there is a farm that sells it right down the road. I did plant some this year so hopefully I'll have a crop myself next year.