Recipes with Rhubarb

Back of summer bum

Potatoes are put into boiling water with a little salt. The backbone spades off and the ribs are brushed off. Sprinkle the meat and brown on the hot pan, season with salt, pepper, juniper and thyme. Stir in oven at 200 c. Approx. 13 min and let pull before ser

Rhubarb Muffins (Diabetes)

The rhubarbs are cut into small pieces and blended with eggs without the rhubarb being completely mast. Stir the rest of the ingredients in. Fill the dough into muffin molds. Bake approx. 25 minutes at 190 degrees C. alm. oven.

Rhubarb Cocktail

Rabbit boil in a little water added 1 dl sugar and rhubarb pieces are picked up with cauliflower after approx. 6 min. The other fruits are cut into smaller pieces and the rhubarb pieces are gently rotated in. Server with raw cream.

Rababerkager

Went four coconuts (small individual baking shapes, ed.) With baking paper: Cut four circles and put them at the bottom and cut four elongate pieces that are placed inside the cocoons so that they rise a few cm. Stir butter and sugar airy and add the egg.

Rababerkompot

Cut the washed rhubarb into a couple of cm long pieces and put them with sugar and spoon vanilla in a pot with a thick bottom. Put the pot in the fridge and let the rhubarb cool down for the next day. The rhubarb is carefully brought to the boil and cooks o

Rhubarb compot in the oven

Cut the rhubarb in 2-3 cm. Long pieces, the stems are very thick, they are broken. Spread them in an ovenproof dish. Mix the rhubarb with sugar. Cover the dish with foil and put it on the plate in the middle of the oven for 15-20 minutes at 175 degrees C. a

Rhubarb root II

Rinse the Rababs, cut them into small pieces. Boil them in water approx. 5-6 mins if necessary Along with a little non-oxal. Stir the porridge through. Taste with sweet and possibly. Vanilla, add if necessary. Red fruit color. Stir potato flour or maizen

Rabbit compot with vanilla cream

Clean the rhubarb, cut off the leaves and rinse them. Cut them in 3-4 cm. Long pieces. Bring rhubarb and sugar in a saucepan and heat it under the lid. Stir in it sometimes. Let the mixture boil for 6-8 minutes to make the rhubarb soft. Let them then cool.