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saliha 6th March 2013 08:29 PM

Rhubarb compote
Keep busy with your rhubarbs there, Riz. The first recipe is coming already...

1 kg fresh, peeled rhubarb stalks
330 ml sugar
(1½ - 2 tsp vanilla sugar)

Cut the rinsed, thinly peeled rhubarb stalks into 2 - 3 cm slices. Place the slices in a large, wide saucepan, alternating them with the sugar. Bring the mixture slowly to the boil, cover and simmer on low heat until the rhubarb has collapsed and the sugar has dissolved. This will take only a few minutes. Shake the pan every now and then.

Remove the lid, raise the heat and simmer the compote for a few minutes longer, until it has thickened sufficiently. Take the pan off the heat and stir in the vanilla sugar, if you like. Serve the compote slightly warm or chilled, topped with a dollop of whipped cream, crème fraîche, vanilla custard or a scoop of vanilla ice cream.

Note: Rhubarb — like most berries, some nuts, spinach, sorrel, beans, chocolate, cocoa, coffee and tea, among other items — contains toxic oxalic acid. While the rhubarb stalks are safe to eat in moderate amount, the leaves must never be used in cooking. Oxalic acid binds vital nutrients such as calcium, inhibiting its absorption by the human body.

To weaken this effect, rhubarb is usually served together with some dairy product rich in calcium, like milk, cream or ice cream. This is a custom practised already among our ancestors, even though they never knew of the oxalic acid and its effects.

The acid in rhubarb may cause some dairy products to curdle when served together.

Riz 7th March 2013 09:07 PM

yep !!

another one of the recipes to add to the list of things to make and cook :p

saliha 7th March 2013 09:23 PM

I have a lot of rhubarb recipes but maybe I let them wait a little... as your ones are still as seeds.

Jams, juices, tarts, pies...

saliha 22nd May 2013 01:00 PM

Rhubarb Vanilla Bean Scones

Makes 6-8 scones

1 vanilla bean
1/2 cup granulated sugar
1 1/2 cups rhubarb, chopped into approx. 1/2 inch pieces
2 1/2 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
8 Tbsp. unsalted butter
2/3-3/4 cup buttermilk, or whole milk

Preheat oven to 425ºF.

Cut vanilla bean in half lengthwise. Using paring knife, scrape seeds from each half of vanilla bean. Pour sugar into large bowl and add vanilla bean seeds. Mix to incorporate and evenly distribute vanilla beans. Add rhubarb and toss well.

Combine flour, baking powder and salt together in large bowl. Work butter into flour mixture by hand until butter is the size of small peas. (You can also pulse butter into flour in food processor.) Stir flour mixture into sugar and rhubarb. Mix in 2/3 cup milk or buttermilk to form soft dough; add remaining milk/buttermilk if dough is too stiff. Scone dough is slightly wet but not sticky; add a little flour if dough is too sticky to handle.

Transfer dough to floured surface. Pat and flatten into a disk about one inch thick and cut into 6-8 pieces. Arrange on ungreased cookie sheet and bake 16-20 minutes or until light brown on top. Let cool for 5 minutes before serving.

saliha 23rd May 2013 03:28 PM

Rhubarb–Strawberry Jam

5 cups rhubarb (about 1 1⁄4 lbs.),
cut into 3⁄4" x 1⁄2" cubes
2 cups hulled and quartered
strawberries (about 1⁄2 lb.)
2 1⁄4 cups sugar
1 tbsp. fresh lemon juice

1. Combine the ingredients in a 4-qt. saucepan over medium heat. Bring to a boil and reduce heat to medium-low; cook, stirring occasionally, until the rhubarb breaks down and the jam has thickened, about 1 hour. To determine whether jam has set, place a small spoonful on a chilled plate; if the dollop of jam holds firm and doesn't get runny around the edges, it is ready for canning. If it runs, continue to cook for another 10 minutes.

2. Meanwhile, submerge three 1-cup canning jars, along with their lids and ring bands, in a large pot of boiling water and sterilize over high heat for 10 minutes. Transfer sterilized jars, lids, and bands to a clean dish towel. Fill each jar with hot jam, leaving at least 1⁄4" of space at the top. Wipe jar rims with a clean dish towel, place lids on jars, and secure ring bands.

3. Transfer filled jars to a canning rack; place rack in a pot of gently boiling water so that jars are submerged by at least 1"; let boil for 10 minutes. Transfer jars, set at least 1" apart, to a dish towel and let cool, undisturbed, for 24 hours. To test that jars have properly sealed, unscrew bands and lift each jar by the edge of the lid; if the lid holds, the jar is sealed. If it loosens, jar is not fully sealed, and jam should be refrigerated and used within 2 weeks. Sealed jars will keep, in a cool, dark place, for up to a year.

Riz 23rd May 2013 03:48 PM

so yummy!!!

ill have to refrain from this thread in ramadhan he-hee !!!

saliha 23rd May 2013 04:14 PM

^^ By some reason this one is one of the most typical comment I have got in kind of threads in other forums...


saliha 26th May 2013 12:02 PM

Rhubarb Crumble Recipe


2 lbs rhubarb, cut into 1-inch pieces
1 1/4 cups white sugar
1/4 cup all purpose flour
1 teaspoon vanilla extract
1/4 teaspoon ground cardamom

Crumble Topping:
1 cup all purpose flour
1/2 teaspoon salt
1 cup light brown sugar
1/2 cup of butter (1 stick or 4 ounces), cut into cubes


1 Preheat oven to 375°F. In a medium sized bowl, mix together the rhubarb, white sugar, 1/4 cup of flour, the vanilla extract, and the ground cardamom. Spoon into a 9 x 13-inch baking dish.

2 In a food processor, pulse together 1 cup of flour, the salt, and the brown sugar. Add the butter and pulse until the pieces of butter are pea-sized. (Alternatively, mix the dry ingredients together and cut the butter in with two knives or a pastry cutter.) Spread topping mixture over rhubarb mixture.

3 Place in oven and cook for 35-45 minutes, until the filling is bubbly and the topping is lightly browned. Let cool for at least a half an hour before serving.

Serve with vanilla ice cream or whipped cream.

Serving to 8.

saliha 26th May 2013 12:45 PM

Rhubarb Sorbet Recipe

Prep time: 3 hours

Also makes great popsicles! Just pour mixture into popsicle molds and freeze.

3 1/2 cups of chopped fresh rhubarb (4-5 stalks)
2 1/2 cups of water
1 2/3 cups of sugar
1/4 teaspoon of salt
2 teaspoons of orange zest
2 teaspoons of chopped fresh ginger
2 tablespoons of corn syrup


1 Place rhubarb, sugar, water, salt, orange zest, and ginger in a saucepan. Bring to a boil over high heat. Reduce heat to low, cover and simmer for 5 minutes, or until the rhubarb easily falls apart and the sugar has dissolved.

2 Cool for 10 minutes. Working in batches, purée in a blender until smooth. Press through a fine mesh strainer to remove the pulp; discard the pulp. Stir in corn syrup. Cover and refrigerate until totally chilled, several hours or overnight. (Can more quickly chill in the freezer if you check it and stir it every 15 minutes.)

3 Process in your ice cream maker according to the manufacturer's instructions. The sorbet will have a soft texture right out of the ice cream maker. If you would like a firmer consistency/if you haven´t ice cream maker, transfer the sorbet to an airtight container and place in freezer for several hours. At the beginning, stir it few times during few first hours. Once frozen, you may need to let it sit for a few minutes at room temperature to soften before serving.

saliha 12th August 2013 10:01 PM

Rhubarb muffins

Serves 12

2 medium eggs
125 g sugar (150 ml)
150 g plain flour (250 ml)
1 tsp baking powder
2 tsp vanilla sugar
1 tsp cinnamon
150 grams sour cream (20%)
50 grams butter, melted and cooled
400 grams rhubarb, (peeled and) chopped

Cinnamon and demerara (brown) sugar for sprinkling (optional)

Whisk eggs with sugar until pale and frothy.
Mix the dry ingredients. Add to the egg mixture together with sour cream and melted butter. Fold in the rhubarb.
Fill 12 hole muffin tray (they'll be pretty full, as rhubarb gives a lot of bulk initially, but shrink while the batter rises), sprinkle with cinnamon and demerara sugar
Bake at 225 C for 13-15 minutes, until muffins have risen and turned golden brown.

Cool a little before serving, as the rhubarb pieces can be very hot!


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