The reddish pink vegetable known as Rhubarb isn’t something you’ll find commonly and is often mixed together with fruits in tons of awesome desserts. They are crisp and have a strong tart taste. So today I decided to cover some recipes both desserts and shakes that you can try out with this vegetable.
Note, only the stalk is edible, always chop off the leaves as they tend be poisonous.
Strawberry rhubarb Kuchen
Coffee lovers looking for a crumbly bite alongside will love the kuchen. To prep the base mix some yeast with flour, sugar, cinnamon, salt, sour cream, egg, lemon zest, and vanilla. The second layer consists of fruit filling that’s kept in the freezer after it’s cooked and thickened for about an hour.
For the third layer add some crumbs of brown sugar, butter, and spices. Always use a piping bag to layer the filling that will help you in layering evenly. This dish is also often served with milk.
Rhubarb Ginger cooler
For this mocktail you’ll need rhubarb syrup that’s made at home, tangy ginger beer and some lime squeeze.
For the syrup combine some fresh ginger with some orange, allspice and berries for tangy twist. Leftover syrup can be stored for future use. Mix the syrup well with the ginger beer, throw in some ice cubes and use a pitcher to serve.
Pork shoulder with rhubarb ketchup
Preparing homemade ketchup isn’t a big deal. You’ll require tomatoes, vinegar, onions, and sugar and this time for a change try to combine rhubarb to add a subtle fruity punch to the flavors.
For the spice rub use some smoked paprika to add a smoky flavor if you’re not using a grill. Use a dash of beer and once the shoulders cooked serve it alongside the sauce.
Rhubarb Lime Gimlet
This drink is usually made by simmering fruit or veggies with vinegar and sugar and is quite a popular mocktail.
Since both rhubarb and lime squeeze tend to be tangy a hint of maple syrup is a must and top it off with some seltzer to ensure original flavors remain.
This pinkish liquid of goodness and health is really simple to make. Firstly cut rhubarb into small pieces, put in a pan with some water and turn on the gas to the lowest heat till the water changes to pink color. Strain the juice and refrigerate it or throw some ice cubes and have it right away.
Crepes served alongside Blackberry-Rhubarb Compote
It’s a combination of rhubarb and blackberries which is cooked along with a dash of vanilla extract and some orange juices with a hint of maples syrup which gives it a sweet touch.
Give all the ingredients a good smash and serve with the crepes. To beat the summer heat it’s best served with a scoop of vanilla ice cream.