Recipes with Rhubarb

Light stroganoff with rhubarb pieces

Potatoes are boiled. Rabbit cubes in small pieces cook light mud in sugarcane (water and sugar). The meat is cut into thin strips which are stewed off by hard heat and spiced. Take off the forehead and keep warm. Then fry the onion and pepper. The

Rhubarb marinated with ginger

Rinse the rhubarb, remove any coarse strings and cut the rhubarb in 2 cm long pieces. Let them grind in sugar and ginger over very low heat for 5 minutes. Set the oven to 250 gr. Distribute the rhubarb in ovenproof molds. Whip egg whites completely stiff. Turn

Rhubarb with strawberry sauce

Free the rhubarb for any coarse strings. Rinse the rhubarb and cut into 1 cm long pieces. Bring them to a saucepan with the sugar and steam them. Cut the vanilla and scrape the grains and mix them with the rhubarb together with nonoxal. Let them cool off.

Rhubarb with marcipan

The rhubarb is cut into 3 cm long pieces. Rhubarb, sugar and potato flour are mixed and divided into a dish that is placed in a 225 degrees C. alm. Oven for approx. 20 minutes. The marzipan, which has been left in a refrigerator, is ripped roughly and sprin

Rhubarb and Earthbreaked

Scrape the grains out of the vanilla bar. Boil wine, sugar, vanilla grains and bar in a saucepan. Put the blister soft. Cut the rhubarb into slices and cook them half-lour in the wine layer. (About 10 minutes). Say the rhubarb and save the law. Blend the rh

Rhubarb and yoghurt fool

Cut the rhubarb in 2½ cm long pieces. Gently cook the rhubarb with sugar, orange peel, orange juice and ginger until they are very soft. Let it get quite cold. Stir the yogurt and let it pull for at least 1 hour. Serve.

Spring temptation

Peel apples and pears, cut them into thin boats. Clean the rhubarb stems and cut them into small pieces. Put the fruits in a saucepan. Mix water, strawberry and lemon juice and pour the mixture over the fruit and let them boil for 10-12 minutes until they are

Cold bowl with rhubarb

Rabbit in small pieces boil easily tender in sugar with low heat. Put in a refrigerator until it is cold. Whip egg yolks, sugar and vanilla sugar into an eggshell and stir the buttermilk in. Turn the rhubarb into the cold bowl and serve with chamber jugs