Posts tagged rhubarb
The Best Rhubarb Crumble Recipe Ever!

Hi everyone, it’s with a new recipe that can hopefully help us all to welcome the long-awaited spring that is soon to come. It’s still very much winter here in the Swiss alps, a snowless one, I might add, but I just came back from visiting my family in Provence where there is a distinct spring vibe lingering in the air. Every March, while the fields and trees are still bare, and lavender is missing its purple hues, yet there are almond trees blooming all around. They’re like messengers of spring and rather pretty to look at. I always try to catch the groves for the most spectacular sightings, but this time I only caught a few lonely trees on a hill close by... Yet was enough to get me inspired to use almonds in something in the kitchen. gintare_RC_6 gintare_RC_2

Having stumbled upon a few rhubarb stalks and blood oranges in a market on the way back, I decided that a rhubarb, blood orange and almond crumble would be my creation. Blood orange and rhubarb season overlaps just a little, making them a wonderful dessert pairing, as blood oranges have a bit more gusto than the regular oranges. Not to mention that a crumble is possibly the easiest and most comforting dessert to rustle up quickly.


To save time (and washing up) I usually mix everything up in the same baking tin and sprinkle with the crumble. Half an hour later the bubbly and heart warming dessert awaits and only calls for a generous dollop of whipped cream or vanilla ice cream. A word must be said about mint in this dish. I find that so many desserts employ mint purely for its lovely look though it does close to nothing to the dish itself. In some cases, mint not only adds zero to the dish but also puts the whole dessert out of balance. Here, on the other hand, mint is an ingredient on its own and adds a wonderful freshness and even more of a spring feeling to this sweet plate. So, if you happen to have rhubarbs and blood oranges at hand, I cannot recommend enough to make it but also to add some mint.

Note: This dessert, has just enough sweetness to balance the sour notes of rhubarb, but it is not very sweet, so you cannot taste only sugar. If you do fancy extremely sweet desserts, you might want to add a bit of extra sugar to it.

Variations: Once blood oranges are out of the picture and strawberries come to farmstands, you can make the same crumble by switching blood oranges with 1 ½ cup of sliced strawberries and ¼ cup of crème de cassis liquor.

Rhubarb, blood orange and almond crumble

FILLING 5 large rhubarb stalks 1/4/ 50 g light brown sugar 1/2cup/120 ml blood orange juice (about 2 oranges) 1 orange zest 5 tbsp light brown sugar 2 tsp corn-starch

TOPPING 60g/4 tbsp butter, chilled 1/3 cup/65g flour 2 tbsp light brown sugar 1/2 cup/ 65g almond flakes bunch of mint vanilla ice cream and/or whipped cream


MAKE: Preheat the oven to 180°C/375°F. Slice rhubarb and mix it with orange zest, sugar, corn-starch and juice. In separate bowl, mix butter, flour and sugar together, till crumbs form and then mix in almond flakes. You could also do it in a food processor, but it’s rather quick and this way there’s less washing up to do.

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FINISH: Top rhubarb with crumble and bake for about 30 minutes, till it’s browned and bubbly. Take out of the oven and let it rest for a few minutes. Serve with ice cream or whipped cream and fresh mint.


Please feel free to share on your social media if you love this recipe, we'd appreciate the love and I'd like to see my recipe make it into kitchens all over because it's so yummy! See you on March 30th with another recipe from my kitchen to yours, cattledogs readers! - Gintare.

(Photography, Styling, Text: Gintare Marcel. Editor: Holly Becker)

Recipe: Rhubarb Cake with Honey Meringue Topping Recipe

Would you like a delicious recipe for baking a summer fresh rhubarb cake? This is Lisa and I just arrived home from a week in sunny, dazzling Mallorca. We stayed at a beautiful hotel where we were served delicious food created by cooks who rattled pans and spoons as they laid out a twice daily buffet. It was a wonderful feeling not to have to stand in the kitchen and cook for myself, not have to clean up afterwards and to be able to choose from many different dishes and taste little bits of this and that instead. Recipe for Rhubarb Cake with Honey Meringue Topping on by Lisa Nieschlag

It was splendid, but to be honest, after a week of such a culinary explosion, it became a bit overkill! I caught myself looking forward to homemade food again, the kind that I make with my own hands and lots of time, with my daughter. Nevertheless, the week in the sun allowed me to wind down and learn to relax a bit. There has been a lot going on in my life lately so this was a much needed break.

I also was able to spend lots of quality time with my five-year-old daughter — at the beach and in the pool — which was about time, and very important for both of us. Now at home, without the pool and beach, I can return to my other way of rela that makes me happy - being in my kitchen baking. It’s a very precious "me time" where I calm down and have time to think.

After a week away with my kitchen back, I decided to whip up a delicious Rhubarb Cake with Honey Meringue Topping. Raw rhubarb has a very tart flavor, but when baked, it blends in with the dough and isn’t sour anymore. It was a good way to celebrate my recuperated me; but the best part was sharing it with friends and family on the terrace in the sunshine. Sometimes that’s all it takes to make you realize how lucky you are. Please pin any of these images and save the recipe card below so you can print it out and use it whenever you'd like. It's nice to save them in a file folder or recipe book, or on your tablet for referencing in the kitchen.

Recipe for Rhubarb Cake with Honey Meringue Topping on by Lisa Nieschlag

Recipe for Rhubarb Cake with Honey Meringue Topping on by Lisa Nieschlag

Recipe for Rhubarb Cake with Honey Meringue Topping on by Lisa Nieschlag

Recipe for Rhubarb Cake with Honey Meringue Topping on by Lisa Nieschlag

Recipe for Rhubarb Cake with Honey Meringue Topping on by Lisa Nieschlag


(text/images: lisa nieschlag)