How to cook rhubarb in different seasonal desserts?

Rhubarb, a vegetable cooked like a fruit, heralds the arrival of spring. With its lovely pink color and tangy taste, it adds a touch of freshness to our desserts. Let’s discover together how to tame it to create delicious recipes.

How do I choose and prepare rhubarb?

Rhubarb is available from May to July. How to choose :

• Choose firm, shiny stems.
• The color should be bright pink to red.
• Thin stalks are generally more tender than thick ones.

Before cooking rhubarb, a few steps are necessary:

1. Remove leaves (they are toxic)
2. Wash stems thoroughly
3. Peel them if the skin is too fibrous
4. Cut into sections

To prepare your rhubarb perfectly, a sharp knife is essential. These handcrafted knives, made from wood, offer remarkable precision for cutting the stalks without crushing them, thus preserving all their texture and juice for your preparations.

How do I make a fragrant rhubarb compote?

The compote is the basic preparation that will enable you to tame rhubarb and use it in other desserts.

Ingredients (serves 4):

• 800 g rhubarb
• 150 g sugar (adjust to taste)
• 1 vanilla pod
• 1 cinnamon stick
• Zest of one untreated orange
• 2 tablespoons water

Preparation

1. Cut the rhubarb into 2 cm sections.
2. Place all ingredients in a saucepan
3. Cover and cook over low heat for 15-20 minutes, stirring occasionally.
4. The rhubarb should be tender, but still have some hold.
5. Remove the vanilla pod and cinnamon stick.
6. Leave to cool

Enjoy this compote warm or cold, plain or with a little crème fraîche. It keeps for 4-5 days in the fridge.

How to make a classic rhubarb-strawberry crumble?

The rhubarb-strawberry combination is a classic that perfectly balances the acidity of rhubarb with the sweetness of strawberries.

Ingredients (serves 6):

• 500 g rhubarb
• 250 g strawberries
• 120 g sugar
• 1 sachet vanilla sugar

For the crumble batter :

• 120 g flour
• 80 g cold butter
• 60 g brown sugar
• 1 pinch salt
• 50 g slivered almonds

Preparation

1. Preheat oven to 180°C
2. Cut the rhubarb into small pieces.
3. Mix with 80 g sugar and vanilla sugar in an ovenproof dish
4. Wash, hull and halve the strawberries.
5. Add to the rhubarb

For the pastry

1. Mix the flour, brown sugar and salt in a bowl.
2. Add the diced butter
3. Work with your fingertips until you obtain a sandy texture
4. Stir in the slivered almonds
5. Crumble the mixture over the fruit
6. Bake for 35-40 minutes, until golden brown on top

Serve warm, perhaps with a scoop of vanilla ice cream.

How to make rhubarb meringue pie?

This more elaborate tart will impress your guests with its contrast between the acidity of the rhubarb and the sweetness of the meringue.

Ingredients (for 6-8 people):

For the shortcrust pastry 

• 250 g flour
• 125 g soft butter
• 80 g powdered sugar
• 1 egg
• 1 pinch salt

For the filling 

• 700 g rhubarb
• 150 g sugar
• 2 eggs
• 20 cl crème fraîche
• 1 tablespoon cornstarch

For the meringue 

• 3 egg whites
• 150 g sugar
• 1 pinch salt

Preparation

The dough

1. Mix the soft butter with the powdered sugar
2. Add egg, flour and salt
3. Form into a ball, wrap in cling film and refrigerate for 1 hour.
4. Roll out the dough and line a tart tin.
5. Prick the bottom with a fork and refrigerate for 30 minutes.
6. Preheat oven to 180°C

Topping

1. Cut the rhubarb into pieces and sauté with 100g sugar for 10 minutes.
2. Drain, reserving the juice
3. Whisk the eggs with the remaining sugar in a bowl.
4. Add the crème fraîche and cornstarch
5. Arrange the rhubarb on the tart base
6. Pour in the egg-cream mixture
7. Bake for 30 minutes

The meringue 

1. Whisk the egg whites with a pinch of salt.
2. Gradually add the sugar
3. Continue beating until you obtain a firm, glossy meringue
4. Spread over the baked and still-warm tart
5. Return to the oven for 10 minutes, until the meringue is lightly golden.

Leave to cool completely before serving.

How to make rhubarb clafoutis?

Simpler but just as delicious, rhubarb clafoutis is a comforting dessert.

Ingredients (serves 6):

• 500 g rhubarb
• 100 g sugar + 2 tablespoons for the rhubarb
• 3 eggs
• 25 cl milk
• 10 cl single cream
• 70 g flour
• 1 sachet vanilla sugar
• 1 pinch salt

Preparation

1. Preheat oven to 180°C
2. Prepare the rhubarb and cut into sections.
3. Fry for 5 minutes in a frying pan with 2 tablespoons of sugar.
4. Butter a gratin dish and divide the rhubarb among the pieces.
5. In a bowl, beat the eggs with the sugar and vanilla sugar.
6. Add the flour and salt
7. Gradually stir in the milk and cream
8. Pour the mixture over the rhubarb
9. Bake for approx. 35 minutes

The clafoutis is cooked when it is golden on top and the blade of a knife comes out clean.

Rhubarb is a springtime treasure that deserves a place of honor in our desserts. Its unique flavor enhances our pastries and reminds us of the flavors of our childhood. Don’t hesitate to combine it with other fruits such as strawberries or raspberries to create even more gourmet desserts!