Feeds:
Posts
Comments

Posts Tagged ‘rhubarb’

Rhubarb juice

Rhubarb Juice

Rhubarb Juice

As summer is finally winding down I wanted to make just one more recipe with Rhubarbs. This is a wonderful Rhubarb juice which I have been enjoying with my “bubble water” (Perrier water) and I also mixed it with some champagne or you could use your favorite sparkling wine, all very delicious. This late in the season it gets more challenging finding good Rhubarbs so when you shop for it, make sure the stalks are bright in color and crisp (no bending stalks here).

Fun Rhubarb fact: did you know that back in the 1940’s a New York court decided that Rhubarbs should be referred to as a fruit rather than a vegetable, due to fact that it’s usually paired with other fruits when cooking (guilty by association) 🙂

Rhubarb juice (makes 2 3/4 cups)

Ingredients:

5 rhubarb stalks (580 grams or 20.5 oz)

200 grams sugar (7 oz or 1 cup)

4.5 deciliter water (or 2 cups)

Directions:

Wash bottle or other glass container in hot soapy water, rinse well. Bring a kettle of water to a boil and poor into cleaned class container, allow to sit until rhubarb juice is ready.

Rinse and chop rhubarbs into 2 cm (3/4 inch) pieces. Place rhubarb into a cooking pot, add sugar and water. Bring up to a slow boil and simmer uncovered for 15 minutes.  Strain through a fine mesh sieve into a bowl. Return juice back into cleaned cooking pot, bring back to a simmer and poor into sterilized glass container. Store in refrigerator for up to 1 month. Enjoy!

Source: inspired by Downton Abbey Cooks

Print Friendly and PDF

Advertisements

Read Full Post »

Strawberry Rhubarb Champagne Jam

Strawberry Rhubarb Champagne Jam

Let me tell you about this perfectly delicious Strawberry Rhubarb Champagne Jam. This jam has a really intense flavor, a fabulous bright red color and a slightly loose set (which I like). It reminds me of a perfectly clear and sunny September afternoon with no humidity, simply perfect! My husband, who never really cared for jam before, is going crazy over this jam and it has now become his favorite special treat.

Strawberry Rhubarb Champagne Jam

Strawberry Rhubarb Champagne Jam

I have been interested in making my own jam for a long time but it always seemed really complicated. There is a lot to learn about canning, enough to write a book, which is not my intention in this post. So I am going to recommend that you invest in one or two books to help you understand the entire process and to be able to obtain a product that is safe to eat and has a long shelf life.

Making Jam

Making Jam

I don’t have all the equipment that is suggested but after having made this jam a couple of times, I now know what equipment is essential to make the process easier for myself. Ideally you want a canning pot which comes with a rack that holds the jars, however, a large stock pot can do the same job but it must be large enough to cover jars with 1 inch of water and to prevent the jars from cracking you can place a small folded clean dish towel or a stainless steel trivet at the bottom of the pan. You also need a wooden spoon, a small stainless steel ladle, stainless steel tongs to lift hot jars in and out of the boiling water, rubber coated jar lifter to transfer filled jars upright back into boiling water and finally glass Mason jars, screw-top rings and lids. You can reuse Mason jars and screw-top rings but the lids must always be new to ensure a proper seal.

Jam Test

Jam Test

There are numerous rules when you are canning and many of these rules should not be altered. To prepare myself for this adventure I went out and purchased a couple of books to learn from. The first one is Southern Living Little Jars, Big Flavors and what I love about this book is the very clear layout of the entire canning process. It explains why all of these steps are so important to follow and it points out which ingredients and methods should not be changed. Of course the book also has a lot of small-batch recipes with gorgeous pictures to get you inspired.

The second book I purchased is called Get Started Preserving. This book does a great job explaining how the natural pectin and acid content in fruit help achieve a jelly or “set”. It has some great charts which show pectin and acid content of key fruit, vegetables and fruit freezing times and a chart which shows water bath heat processing times for key fruits. The book also has an easy to read section on how foods spoil and the science of preserving. The book is loaded with photographs and it covers a wide variety of preserving from simply freezing fruit and vegetables, to bottled fruit in alcohol, salt preserves, pickling, fruit cheese, jams and jelly, fruit curd, cured fish and cured meats. The downside to this book is that the entire canning process is not as clearly laid out, when compared to the first book I mentioned.

Now that I have managed to completely turn you off to preserving your fruit, let me say this. Yes, there are a lot of rules to follow in order to keep you and your family safe when eating your wonderful canned goods. But if you set out to learn about the process (which is what I recommend) before attempting the process, and you know the steps involved, it is really a fun afternoon activity and the result is so much better than the store-bought jams. Now go do some canning and try not to kill anyone in the process, just kidding.  🙂

Strawberry Rhubarb Champagne Jam (makes approx 3 small 8 oz jars, depending on how much tasting you do along the way)

Ingredients:

460 gram strawberries (16.2 oz or about 3 cups), washed, hulled and quartered

140 gram rhubarb (4.9 oz or about 1 cup), washed and sliced

390 gram sugar (13.8 oz or 2 cups)

1 1/4 cup champagne (or sparkling wine)

4 tablespoons lemon juice

1 tablespoon pectin

Directions:

Wash mason jars and lids in hot soapy water and rinse thoroughly.

Place a couple of small saucers in the freezer to do the jam test on later.

To sterilize jars you can use a canning pot which comes with a wire rack, or if you don’t have a canning pot, you can use a large stock pot and place a trivet or a folded up clean towel in the bottom of the pot. Fill the pot with hot water and place clean jars upright into the water making sure they are covered by 1 inch (2.5 cm) of water. Bring water to a rolling boil over high heat. Boil for 10 minutes, then reduce heat and continue to simmer until you are ready to fill jars. Note: jars must be hot when the hot jam is filled into them. Place lids and rings into a heatproof dish making sure to spread them out so they don’t clump together. Fill dish with hot water and let the lids sit in water until ready to use.

Combine strawberries, rhubarbs, lemon juice and champagne in a heavy-bottomed pan. Stir over low heat and let fruit simmer for 5 minutes. Mash fruit with a potato masher if desired. Stir pectin into sugar and add to the fruit all at one time. Stir until sugar has dissolved and simmer for another 15 minutes. Then bring the jam up to a rapid, rolling boil for 5 minutes. Start testing for set when the bubbles become larger and start to “plop”.

Take the pan off the heat while you test for set. To test for set, remove one of the saucers from the freezer and pour a tablespoon of jam onto the cold plate. Let it cool for a minute then run a finger through the jam. If the jam wrinkles and your finger leaves a trail, the jam is set. If jam is still runny, continue to boil and test again.

Once your jam is set, remove from heat and skim off any foam that settles on the surface. Remove hot sterilized jars from simmering water, one at the time, and fill with hot jam leaving 1/4 inch (6 mm) head room between jam surface and lid. Wipe the rims clean of any spilled jam using a paper towel dipped in hot water. Quickly place a lid, rubber side down on top of each jar. Place a ring onto each jar and screw on until just fingertip tight, do not over-tighten. Then heat process the jam by placing the sealed jars upright back into the simmering water and heat proof for another 10 minutes. Make sure jars stand upright the whole time and the lids are covered with 1 inch (2.5 cm) of water. Use tongs to remove processed jars, making sure to continue keeping them upright. Transfer them to a clean towel-lined surface where they can sit undisturbed 12 to 24 hours. Lids may make a popping sound as the jars cool, this is a sign of an airtight seal. Test the seals 24 hours after heat processing by pressing down on the center of each lid with your finger. If the lid does not move or pop, the jar is sealed. Label and store in a cool, dark place and refrigerate after opening.

Note: if you end up having some left-over jam, ladle it into a jar, place in refrigerator and use within a few days.

Source: adapted from Downton Abbey Cooks

Print Friendly and PDF

Read Full Post »

Rhubarb Muffins with Orange Zest

Rhubarb Muffins with Orange Zest

It’s Rhubarb season! Well actually, the season is almost over and I have been wanting to bake something special with my wonderful tart Rhubarbs that I picked up at the store. This recipe has two of my favorite ingredients in it, marzipan and rhubarb, yum! It also has orange zest which can sometimes be a little potent. The recipe calls for 2 teaspoons of orange zest and I think maybe next time I make these scrumptious muffins I may scale it back to 1 1/2 teaspoon, allowing the Rhubarbs to shine a little more. If you are looking for some more Rhubarb recipes check out these posts: Rhubarb Granita, Rhubarb KoldskĂĄl and Rød Grød Med Fløde. Enjoy your Rhubarbs!

Rhubarb Muffins With Orange Zest (makes 12-14 muffins)

Ingredients:

125 grams butter (4.5 oz), at room temperature

175 grams sugar (6.2 oz)

150 grams all-purpose flour (5.3 oz)

2 teaspoons orange zest, organic

1 1/2 teaspoon baking powder

2 eggs

100 grams shredded marzipan (3.5 oz)

200 grams rhubarb (7.0 oz)

2 tablespoons sugar

Directions:

Preheat oven to 100 degrees C (390 degrees F). Cut rhubarbs into 1 cm slices (0.4 inch). Place into small oven-proof dish and sprinkle with 2 tablespoons sugar. Bake for 15-20 minutes, set aside.

Preheat oven to 175 degrees C (345 degrees F). Place muffin liners into muffin tin, set aside.

Beat together butter and sugar until smooth. Combine flour, orange zest and baking powder. Add flour mixture to butter and mix until combined. Add eggs and mix until smooth. Fold in marzipan and baked rhubarbs. Scoop batter into muffin liners and bake for 25-30 minutes or until golden. Allow to cool completely before enjoying.

Rhubarb Muffins with Orange Zest

Rhubarb Muffins with Orange Zest

Source: hendesverden.dk

Print Friendly and PDF

Read Full Post »

Rhubarb Granita

Melting Rhubarb Granita

Rhubarb Granita – what a brilliant idea! I came across this recipe in a Danish magazine and being a big rhubarb fan and all, I immediately ran to the store to get rhubarb. And I was in luck, because fresh firm rhubarb (not limp please) are not that easy to find around here for some odd reason. So needless to say I was very pleased with my find. Thank you Harris Teeter.

The Rhubarb Granita turned out even better than I had imagined and I was really impressed with it. The combination of rhubarb and vanilla sugar makes for an amazing aroma when cooking it. It will perfume your entire house. Now, I did use the European style vanilla sugar but if you don’t have that you can use 1/2 of a vanilla bean instead. Or you can easily make your own vanilla sugar by tossing some empty vanilla pods into some sugar and store in a closed container and you’ll have flavorful and fragrant vanilla sugar in no time.

The Granita is super easy to make and take a look at that beautiful, brilliant, pink color, not to mention how delicious it taste. Oh and if you decide to enjoy it as a slushy drink, it taste fantastic with a splash of Tequila 🙂 Perfect for these hot summer days.

Ingredients:

2 medium Rhubarb (250 g)

2 cups water (5 dl)

1/2 cup + 3 tbsp sugar (125 g)

1 tsp vanilla sugar or seeds from 1/2 vanilla bean

a splash of Tequila – optional

Directions:

Clean and cut rhubarb into 1 inch pieces. Drop into cooking pot and add water, sugar and vanilla sugar. If using the seeds from 1/2 vanilla bean instead of vanilla sugar, toss in the empty vanilla pod into the pot while cooking for extra flavor. Cover with a lid and simmer until tender, about 15 minutes. Place a sieve over a small bowl and pour cooked rhubarb into the sieve and allow to drip off. Set aside Rhubarb liquid and let cool. After the liquid has cooled off, you can either poor it into a shallow dish, place in freezer for 3-4 hours and break up semi-frozen liquid with a fork every hour. Or if you have an ice cream maker, you can freeze the liquid in there according to the manufactures instructions. It took about 25-30 minutes in my ice cream maker. Serve immediately or store in an airtight container. Note – if serving as a slushy drink, a splash of Tequila works really well with the Rhubarb. Enjoy.

Rhubarb Granita

Vaniljesukker (Vanilla sugar)

Source: adapted from Familie Journal

Print Friendly and PDF

Read Full Post »

Rabarber Koldskål

I know what you’re thinking, and your right. It’s time for KoldskĂĄl! The days are longer and the temperatures are rising and KoldskĂĄl is just such a perfect dish for summer evenings. This version is made with rhubarb which makes it a little more tart but you can always add more sugar if you like. I like the tang though. I also chose to used Greek yogurt which made it a little thicker, yet it turned out with a wonderful “airy” consistency which I really enjoyed. When ready to serve make sure you serve it very cold and with your favorite topping. I hope you enjoy this Danish summer dish.

KoldskĂĄl – 3 servings

Ingredients:

2 cups buttermilk

1 cup Greek plain non-fat yogurt

4 tablespoons sugar

Rhubarb Compote:

1 1/2 large Rhubarbs

4 tbsp sugar (50g)

1/2 vanilla bean

1/2 cup cold water (1 dl)

Topping:

Kammerjunkere – delicious cookies typically served with KoldskĂĄl

Direction:

Beat buttermilk, yogurt and sugar together. Cover and place in refrigerator.

Meanwhile, clean and cut rhubarbs into 2 inch slices and place in small cooking pot. Add sugar, seeds plus vanilla bean and water. Simmer covered for 15 minutes, uncover, turn off heat and let stand another 5 minutes. Remove vanilla bean ,place in blender and blend until smooth. Allow to cool before whipping it into the Koldskål. Place back in refrigerator until ready to serve. Add your favorite topping. Enjoy.

Rabarber Koldskål med Kammerjunkere

Adapted from: Det Søde Liv

Print

Read Full Post »

Rød Grød Med Fløde

The word Grød describes the consistency of a dish, once cooked, and can be made of rice, oat, corn, potatoes, wheat, rye,  fruit etc. Grød (aka Porridge) has been a popular food in Northern Europe and Russia since the 1900 and was commonly used as a prison food in the UK. It is known to be inexpensive, easily digestible and to provide a long sensation of fullness.

In Denmark “Rød Grød med Fløde” describes a classic summer dish made of cooked red berries served with ice-cold cream or milk. It can be made with several different types of berries or simply just with a single berry. Some of the more popular berries used include raspberries, strawberries, red currant, black berries and rhubarb (although not a berry). Rød Grød is a delicious and refreshing summer dessert which can be served either warm or cold and it is really quick and easy to make. I hope you enjoy this classic Danish dish.

Ingredients:

2 rhubarb

1 lb strawberries

6 oz raspberries

1 cup water

1/2 cup sugar

3 tbsp cornstarch

cold water

Cold cream or milk for serving

Directions:

Clean rhubarb under cold running water, cut into 2 inch pieces. Rinse off strawberries, cut off top and slice in half. Look over raspberries for dirt. Place rhubarb, strawberries and raspberries in a cooking pot, add water and sugar. Simmer covered over medium-low heat for 15 minutes. Pour cooked fruit into a sieve and press fruit through the sieve using the backside of a large spoon until only seeds remain. Make sure to scrape the thick fruit pulp from the underside of the sieve, that’s the good stuff.

Stir together cornstarch and a small amount of cold water to make a slurry. Return the fruit pulp/juice to the cooking pot and bring back to a simmer. Add cornstarch slurry in small increments to the fruit while stirring, simmer. The consistency of the fruit mixture should be thick enough to cover a spoon.

Pour fruit into small serving glasses or into a serving bowl. Place in refrigerator to cool completely. When ready to serve, pour a small amount of cold cream or milk over fruit and enjoy.

 

Rød Grød Med Fløde

Source: My Danish Kitchen

Print

Read Full Post »

%d bloggers like this: