This recipe has been a faithful friend for many years, copied from a magazine years ago, every year it proves itself a joy to make. This morning I was up early to pick the rhubarb stalks and do the…
Enjoy the season's bounty with this delicious and easy rhubarb jam recipe! This jam is made with a few simple ingredients and has so much flavor! Serve this healthy rhubarb recipe on toast, yogurt, cottage cheese, ice cream, or even spread it on Biscoff cookies! It's one of our favorite rhubarb recipes for a reason. Try it today! #rhubarb #rhubarbrecipes #rhubarbjam
We all know apple fritters are pretty much magic. (Check out our Apple Fritter recipe HERE!) But did you know rhubarb fritters are even better? It's true. I mean... unless you don't like rhubarb, in which case you're going to disagree *sigh*. Rhubarb fritters are tangy and crunchy AND sweet and squishy. They are all the things. All. Of. Them. Yeast dough always takes a bit of time to prepare but the end results are so worth it! Deep fried dough and fruit (although technically rhubarb is a veggie) is on the top of the Best Treats In The World list, or at least it should be. Did you know rhubarb was a vegetable? It's true. See.... these must be healthy then... *cough cough* Rhubarb Fritters Ingredients Dough 4 - 5 cups flour (separated) 1/4 tsp baking soda 1 tsp salt pinch nutmeg 1 cup warm buttermilk 1/4 cup melted butter 2 eggs 1/2 cup sugar 1 Tbsp yeast Rhubarb Filling 3 cups finely diced rhubarb 1/2 cup sugar 3 Tbsp lemon juice pinch salt Oil for deep frying (about 1 liter) Glaze Liquid from rhubarb filling (above) 2 cups icing sugar a bit more lemon juice (if needed) Directions Prepare dough - Whisk together 2 cups flour, baking soda, salt, and nutmeg. Set aside. In the bowl of a stand mixer add: buttermilk, butter, eggs, sugar, and yeast. Whisk on low for 1 minute. Add in the dry ingredients and whisk another minute. Switch to dough hook - add enough flour (up to about 1 1/2 cups) to form a dough that is not sticky. Knead dough for 5 minutes. Place in an oiled bowl, cover, place somewhere warm to rise for 1 to 1 1/2 hours. While dough is rising, prepare rhubarb - place finely diced rhubarb, sugar, lemon juice, and salt in a bowl and let sit for at least an hour to release the juices. After dough has doubled in size - Roll out to about a 1/2 inch thick rectangle. Drain the rhubarb (RESERVE THE LIQUID FOR THE GLAZE). Spread the rhubarb on half of the dough. Fold the dough to cover the rhubarb and roll with a rolling pin to flatten. Cut dough into 20 pieces. Try to get them as equal as possible. Take each piece, give it a good twist, and then flatten it in your hands. Things will get a little messy at this point. Place each twisted and flattened piece on a piece of parchment paper on a cookie sheet. (NOTE - I like to cut the parchment paper into individual pieces so it is easier to move the fritters for deep frying. They can get a bit sticky!) Cover with a clean tea towel, place somewhere warm, and let rise another hour. During the last 15 minutes of rise time, heat your oil to 350. Place a wire rack or some paper towel down so you are ready once you start deep frying. You should also prepare your glaze at this point as well. Whisk together the reserved liquid and the icing sugar. Add in a little more lemon juice if needed to get to a "glue-like" consistency. When your oil is at 350, (use a thermometer for most accurate results. If your oil gets too hot your fritters will burn on the outside and be raw on the inside. Too cool and your fritters absorb too much oil) carefully lower 3 or 4 fritters into the oil at a time. Fry for about 1 minute on each side - until golden brown. Remove from heat and place on wire rack or paper towel to drain excess oil. Repeat with remaining fritters. While fritters are still warm, dip each one into the glaze, then turn over and let excess glaze run off. Enjoy warm or room temp. Or, if you're one of those people, even chilled. They are soooo fluffy with that hint of chewiness on the outside. Check out the insides... The rhubarb isn't cooked beforehand so it stays fairly crunchy. It's a nice surprise to get that bit of texture in there with all that fluffiness. This recipe should make you about 20 palm-of-your-hand sized fritters. Be prepared to have to make even more. Once people taste these they'll be back for more.
A unique and delicious way to preserve rhubarb, this chutney is fabulous with pork, Indian curries, and over cream cheese as an appetizer.
Over 35 Lord of the Rings recipes from the captivating world of J.R.R. Tolkien’s Middle Earth with immersive photography that will transport you into the
If you have an abundance of rhubarb, make it into a sauce and freeze it. Then you can enjoy warm rhubarb sauce all year round. It goes great with cottage cheese and yogurt, or just by itself with some honey and cinnamon.
Dips are the unsung heroes of the culinary world, transforming ordinary snacks into gastronomic delights. From the creamy richness of classics to the zesty kick of innovative blends, there’s a dip for every palate. They bring people together, sparking conversations and enhancing moments. Elevate your next gathering or solo snack time—explore the vast, flavorful universe of dips. Dive in, and let your taste buds be your guide.
Rhabarber liebe ich sehr, sein ungewöhnlich säuerlich-süßer Geschmack hat es mir total angetan und auch, dass er (genauso wie Spargel) noch eine klar definierte Saison hat und man ihn eben nicht das ganze Jahr über kaufen kann wie inzwischen viele Beeren. Dadurch ist Rhabarber einfach etwas Besonderes. Im Frühjahr mache ich deshalb gerne Rhabarber-Chutney oder …
Expand your Christmas repertoire with this festive take on your fave pud. Use up left-over mincemeat – jarred or homemade – for extra flavour
How to Make Strawberry Rhubarb Pie Filling I love this time of year. My garden is growing great, and strawberries and rhubarb are now in season. There are lots of great recipes you can
Last weekend I harvested the last stalks from our small patch of rhubarb, eager to make rhubarb muffins. Try as I might, though, I simply could not make a decent muffin. For the first batch I cooked the rhubarb into a compote, then used that in the batter and in a muesli and brown sugar […]
English toffee （イングリッシュトフィー）をご存じでしょうか？ バターキャラメルにチョコとアーモンドを合わせた、甘い お菓子です。 キャラメルとチョコはベストな組み合わせだと思います 今日はそんなEnglish toffeeの作り方です。 材料はシンプル！作り方も煮詰めるだけなので簡単です。 煮詰め具合を見極めることだけが難しいですが、バレンタインなどに 是非 作ってみてくださ...
Cottage country's finest freshly picked rhubarb baked between layers of buttery, flaky pie crust...
Rhubarb jelly captures the taste of the spring rhubarb harvest in a jelly for year-round enjoyment.
Just what are the benefits of using a rhubarb forcer on your plants? Well you may be surprised to know that there are some very good hidden health benefits that you may not have been aware of....before now....read on to find out more!
Raparperireseptit on taas ajankohtaisia, uutta satoa puskee maasta kauhealla vauhdilla. Ensimmäiset raparperit söimme eilen niin, että keitimme niistä makean hillokkeen ja sekoitimme rahkan joukkoon. Raparperireseptit tulevat tarpeeseen, sillä jos jonkin, niin raparperin suhteen olemme omavaraisia. Sitä tulee muutamasta puskasta yli omien tarpeiden! Toivottavasti resepteistä löytyy inspiraatiota myös omaan keittiöösi. Meillä raparperia käytetään lähinnä makeissa ruuissa, […]
While unexpected, our Rhubarb Baked Beans are lightly sweet, slightly tart, and the perfect recipe for a light summer side dish.Yield: 1 (8x8) baking dish (or 1.5 quart casserole dish)
Freshly picked strawberries and rhubarb under a golden oat and sugared topping, baked crispy!
FacebookTweetPinEmail From Your Flowerbed: Lillies: There are several kinds of lilies, with varying degrees of toxicity that should be avoided by all your pets, especially your feline friends. High toxicity (star lily, glory lily, lily of the valley) Kidney failure (swollen abdomen – fluid retention, unusual urination – marked increase[...]
This high protein Lemon Almond Cottage Cheese Cake is an Italian inspired gluten-free cake made with almond flour and cottage cheese for wonderful flavor and a light cheesecake texture!
This tart is an elegant reimagining of a lemon meringue pie and strawberry rhubarb pie. It has a vibrant flavor and tartness, with a silky smooth rhubarb curd and decadent strawberry meringue topping. It can be made up to 2 days ahead and refrigerated until ready to serve.
Dideliais lapais ir ilgu mėsingu stiebu išsiskiriantys rabarbarai daržuose gali būti auginami ir kaip puošmena, ir kaip daržovė. Manoma, kad Kinijos civilizacija jų džiovintas šaknis naudojo jau prieš 3 tūkst. metų – kaip vidurius laisvinančius vaistus. Pirmieji įrašai apie rabarbarus Vakarų civilizacijoje skaičiuoja daugiau nei 2 tūkst. metų, rašoma prekybos tinklo „Maxima“ pranešime žiniasklaidai.
Summer is the perfect time to enjoy the vibrant flavors of fresh strawberries and rhubarb. Combining these two ingredients creates a delightful jam that balances sweetness and tartness, making it a…
This showstopper looks prettiest when made with pink forced rhubarb
These rhubarb muffins are light, fluffy, and absolutely delicious. They work well as a breakfast and for a snack and store well in the freezer for months to come.
German cheesecake recipes use quark, a soft unripened cheese. Cottage cheese makes a good substitute in this recipe.
