Rhubarb & Raspberry Crumble Cake

200 g sour cream
250 g butter,cut into pieces
3 cups of flour
500 g rhubarb,peel & slice
100 g sugar
100 g raspberries,can be from frozen

Place the sour cream,flour & butter into the big bowl & work with your fingertips until big crumbs form.
Place 2/3 of the crumbs onto the big baking tray,lined with baking paper.Press it evenly down.
Arrange the rhubarbs & raspberries over.
Scatter ca 75 g sugar(really depends of how sweet you like it)over the rhubarbs.
Now spoon the rest of the crumb mixture over the rhubarbs.Scatter some more sugar over.
Bake at 200C ca 30 min until ready.
Serve warm with vanilla ice cream..

Rhubarb & Strawberry Soup

2 rhubarb stalks,chopped
2 cups of water
1 tbsp cornflour + 100 ml cold water
1-2 cups of strawberries,blend
100-150 g sugar

Boil the rhubarbs,water & sugar for 5 min.
Mix together the cornflour & cold water,stir it into the soup until thickens.
Whisk in the strawberry puree,take off the heat.
Let it cool a bit & serve with vanilla ice cream.

Rhubarb & Summer Berry Cake

6 eggs

6 tbsp sugar

6 tbsp flour,sifted

1 cup of mixed berries,fresh or frozen

2 stalks of rhubarb,sliced

2-3 tbsp sugar

Whisk the egg whites until soft peaks form,then gradually add sugar,still whisking until stiff.

Whisk the egg yolks until pale,add to the egg whites.

Gently add the flour into the egg mixture.

Mix the berries & rhubarb with sugar.

Spoon the batter over the big prepared baking pan (ca 30x40 cm).

Scatter the berry-mix over.

Bake at 200C for 25-30 min or until ready.

Rhubarb & Plum Compote

6-7 rhubarbs,peel,cut into ca 2 cm chunks
3-4 plums,stoned,quartered
150-200 g sugar
Place the plums into pan & cover with water,bring it to boil until cooked.
Add sugar & rhubarbs.
Bring it back to boil for 1-2 min.
Spoon the compote into the jars & close air tight.
Store in the cool place.
Ideal on the ice cream or with pancakes,yumm..

Rhubarb,Apple & Raspberry Pie

150 g butter
1 dl sugar
1 tsp vanilla sugar
1 egg
3-3,5 dl flour
2 tsp baking powder

Filling:
250 ml rhubarb(4-5 stalks),cut into 1 cm pieces
2 apples,cored & chopped
handful of raspberries
handful of almond flakes
1 dl sugar
1 tsp cinnamon

Cream the butter & sugar until light & fluffy.Add eggs,strongly mixing.
Combine flour & baking powder & add to the mixture.
Press the dough over the bottom & sides of the baking tin(27 cm).
Place the rhubarb,apples & raspberries on to the base.Sprinkle with sugar & cinnamon.
Scatter over some almonds.
Bake in the preheated oven at 175-200C ca 30 min.

Rhubarb & Coconut Cake

Base:
100 g butter
1 dl sugar
1 egg
1 dl flour
1 dl cornflour
1 tsp baking powder
0,5 dl milk

Filling:
2 big rhubarb stalks

Topping:
50 g butter
0,5 dl sugar
2 dl coconut flakes
1 egg
1 tsp vanilla sugar

Whisk egg with sugar,add whisked egg.Mix flour with cornflour & add to the mixture along with milk.Stir gently.
Butter the 23 cm spring form cake tin,sprinkle all over with coconut flakes.
Pour the cake mixture to the cake tin,top with rhubarb pieces.
Bake in preheated oven at 175C for 30 min.
Combine all the ingredients for the topping,take the cake out of the oven & spread the topping over the rhubarbs.
Bake another 15 min or until its lovely golden.

Rhubarb Soup with Cheese Cream

For Soup:
2 big rhubarb stalks
600 ml water
2 tsp cornflour+1 dl cold water
2 dl sugar
For Cream:
250 g soft cheese
2 tbsp sugar
4 tbsp sour cream
1 tsp vanilla sugar
8 digestive biscuits

Chop rhubarb,boil in the water ca 7 min.Add sugar.Add cornflour+water mix.Bring it back to boil for a min.Take it off the heat,cool slightly or completely if you like.
For cream whisk well together cheese & sour cream,vanilla sugar & sugar.Break roughly the biscuits,mix with cream.
Serve in the individual dessert bowls.Pour rhubarb soup over the cream.

Rhubarb & Vanilla Cream

2,5 dl milk
1 vanilla pod
3 egg yolks
4 tbsp sugar
1,5 tbsp flour
500 g rhubarb
2 dl fresh cream
Heat in the pan on low heat milk & halved vanilla until just below boiling point.
Whisk egg yolks with 2 tbsp sugar,add flour.
Remove the vanilla pod,scrape the seeds out & add back to the milk.
Pour the hot milk into the egg mixture,whisking it until well combined.
Get the milk back to the heat until it thickens,keep mixing.
Cool.
Chop the rhubarbs & boil with drop of water & 2 tbsp sugar until soft.
Cool.
Leave the 4 tbsp of rhubarbs aside & add the rest into the vanilla sauce.Gently fold in whisked cream.
Divide the cream between 4 serving glasses & top each of them with 1 tbsp of rhubarb compote, mix it just a little.

Crème Brûlée with Rhubarb

500 ml fresh cream
vanilla extract
125 g sugar
6 egg yolks

1 big rhubarb
splash of water
2-3 tbsp sugar

6 tsp sugar for sprinkle over the Crème Brûlées.
Bake rhubarb with sugar & water.Add a bit of rhubarb compote onto the bottom of each 6 ramekins.
Place the pan of cream & vanilla over the medium heat & allow to warm to just under the boiling point.
Oven 140C.
Whisk eggs & sugar until pale.Gradually pour in the warm cream,whisking continually.Once combined,set aside.
Strain mixture into the jug.place 6 ramekins into the roasting tin,fill with cream.Pour enough boil ling water into the tray to reach half way of the ramekins.Bake for 30 min.
Remove Crème Brûlées from oven,cool in room temperature.
Before serving sprinkle 1 tsp sugar over each Crème Brûlée .Caramelize the top under hot grill or with chefs torch.
Serve at room temperature.