When rhubarb is in season…
There’s always something magical about the arrival of rhubarb season. If you’re lucky, you’ll be able to find it at farmers’ markets starting in the early spring, but it doesn’t seem to start appearing in my grocery store until late spring or early summer. And then, it feels like it disappears all too quickly again, so I never get enough of it. If you grow rhubarb, you’re probably laughing right now, since it’s probably taken over your garden and you have a surplus of it! All I have to say is that you’re very lucky 😉 Rhubarb is undoubtedly one of our favorite spring and summer flavors, so we wanted to take this opportunity to share with you the best rhubarb recipes for summer that you can find right here on our blog!
Forced rhubarb: Did you know?
Have you ever heard of forced rhubarb? It originated in Yorkshire in the UK, although it’s possible it’s grown in other countries too – I’m not entirely sure. I’ve only learned of it since moving to the UK, and it’s so interesting and absolutely delicious. Basically, you grow forced rhubarb in the dark and harvest it earlier than classic rhubarb. As a result of no exposure to sunlight, it’s completely pink, unlike the green/pink/red hues of regular rhubarb. It also has a slightly milder and sweeter flavor, so it’s great to use in desserts, and you might even need less sugar to balance out the sourness. You can read more about forced rhubarb here, including the strange tradition of harvesting it by candlelight.
Rabarberkage (Rhubarb Cake)
One of our best rhubarb recipes is, without a doubt, the classic and delicious rhubarb cake. It’s so easy to make, as it’s a very simple sponge cake recipe with pieces of fresh rhubarb. The rhubarb softens as the cake bakes, but retains a bit of texture. As you eat it, you get lovely bursts of tangy and sour rhubarb throughout the sweet vanilla cake, and it’s such a hit. The use of oil in the sponge instead of butter makes it extra soft and fluffy, so you can use the cake recipe as a base for adding other fruit too, depending on what’s in season.
Rabarberhorn (Rhubarb Crescent Pastries)
While we add fresh rhubarb to our rhubarb cake, these pastries require slightly different preparation of the rhubarb. For these, a cooked-down jam or compote is a better option, so that you cook some of the liquid out of the rhubarb. This helps the pastries retain their fluffiness and crescent shape, and the filling stays inside the pastry. They’re such a tasty brunch treat, and actually a pastry you can find in many Danish bakeries because they’re so popular!
Rabarbersnitter (Rhubarb Slices)
If you’re looking for a rhubarb dessert that is as beautiful as it is delicious, this is the one to try. This is our rhubarb version of hindbærsnitter (raspberry slices), which is a very classic Danish pastry. While the raspberry version can be made year-round, the rhubarb slices are more of a seasonal pastry, which is why they’re so special. They also aren’t too challenging to put together, as you simply make a shortcrust pastry and a rhubarb jam, and then layer them together into a pastry. We love a lattice on top to make it look really pretty, but that’s certainly not required if you’re short on time.
Rabarbertærte (Rhubarb Pie)
Rhubarb pie is a classic way to enjoy rhubarb when it’s in season, so we had to include this in our list. It’s probably the top recipe if you have a lot of rhubarb to use up, because rhubarb truly is the shining star of this one. The rhubarb cooks down in the pie and releases a lot of liquid, which is why we also add some flour to the filling to help thicken it as it bakes. The pie crust is beautifully flaky and buttery, the perfect contrast in texture and flavor to the soft and tangy rhubarb. Definitely one of the best rhubarb recipes we have, and one to try this summer!
Strawberry and Rhubarb Crisp
Last but not least, if you need a very simple dessert to throw together, whether it’s for a big group or just your immediate family, this is a great option. The combination of strawberry and rhubarb is a lovely balance of sweet and sour, and it’s especially great if you have any picky eaters who might not enjoy rhubarb on its own. For the topping, it’s basically a crumble topping but with oats added, which is what makes it a “crisp”. The oats add a nice nuttiness to the buttery, melt-in-your-mouth topping, so we couldn’t resist adding them. A great option for a summer dessert!
Thanks for reading!
We hope you give at least one of these rhubarb recipes a try this summer, as they truly are some of our favorites for this time of year. What about you – do you like rhubarb? What’s your favorite way to use it in a dessert? Let us know down below in the comments. Happy Baking!
