How to Make Strawberry Rhubarb Salad 🍓

Rhubarb has been an important ingredient in Denmark since the 1800’s. Summer memories including gardens with rhubab growing in Danish garden’s such as my Mormor’s garden. As well, rhubarb recipes such as rabarbergrød.

Here is modern rhubarb recipe that I had in Bakken a couple summers ago.  One of the restaurants had a salad buffet with a rhubarb salad.  So simple and delicious.  I had never tried a rhubarb salad before.  This had a nice sweet citrus flavor. The rhubarb becomes softened slightly while soaking in the citrus juices. I have had this recipe on my mind since being a Bakken. Here I added sliced strawberries and mint to this salad recipe which compliments rhubarb very well too.

How to Make Strawberry Rhubarb Salad 🍓

☀Ingredients ☀
4 cups of thinly sliced rhubarb
1/2 a cup of orange juice
1/2 a cup of lemon juice 🍋
3/4 cup of sugar
Clean & slice 2 cups of strawberries. 🍓
Slice or tear fresh 3 or 4 mint leaves 
Toasted sliced almonds

Instructions:
-slice 4 cups of thinly sliced rhubarb

-Mix rhubarb, orange juice, lemon juice and sugar in a bowl.
-Let rhubarb mixture sit until slightly softened and releases its juices, about 30 minutes.
-Preheat oven to 350°. Toast sliced almonds until golden brown, 8–10 minutes. Let cool.
-Clean & slice 2 cups of strawberries.


-After 30 minutes mix in sliced strawberries and torn mint leaves and sprinkle toasted almonds over salad.
-Mix the strawberry rhubarb mixture in the bowl. 🥄

Serve the same day.  The salad will become too soft if served the next day.


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How to Make Swedish Rhubarb Crumble ☀ Rabarberpaj

This time of the year, I think about what to make for midsummer celebrations.  Midsummer celebrations is an important Nordic tradition and a lot of people look forward to attending.  We have a tradition in my family to have dinner at our house, go to the beach, build a bonfire, bake bread on a stick and sing Danish songs.

So, I decided to make a Swedish Rhubarb Crumble for dessert because you can make it for a lot of people.  As well I saw so much rhubarb in the grocery stores lately that I thought it was an easy decision to make this delicious dessert.  The great thing is people can decide how much they want to scoop out from the pan.

What makes this dessert Swedish from what I understand is the flour and oatmeal combination.  Just make sure to buy the correct rolled oats and not the quick or 5 minutes oatmeal.  Otherwise the dessert won’t taste correct.

How to Make Swedish Rhubarb Crumble  ☀ Rabarberpaj
🌸 Ingredients 🌸
Rhubarb filling:

  • 6 cups of rhubarb, chopped into 3/4-inch chunks
  • 1 cup of granulated sugar 
  • 4 teaspoons cornstarch 
  • 2 teaspoons of cinnamon (for extra cinnamon flavor)

Rhubarb Filling instructions:

  1. Put the chopped rhubarb, granulated sugar, and cornstarch in a large bowl and toss together.
  2. Transfer the rhubarb into a prepared buttered 8-inch ovenproof dish. 
  3. Spread and pack the fruit down well. Then set the pan aside.

For crumble topping:

  • 1 1/3 cup light brown sugar 
  • 1 1/3 cup of all-purpose flour
  • 20 tablespoons softened unsalted butter 
  • 2 cups oats 
  • 2 teaspoon ground cinnamon 

Instructions:

  1. Preheat the oven to 375 degrees.
  2. Add sliced butter,  flour and light brown sugar together in a large bowl. Rub everything together with your fingertips, making sure that there are a few pea-sized lumps of butter left. 
  3. Mix oats, cinnamon almond slices into a medium bowl.
  4. Stir in the oats mixture into the large bowl and mix well. 
  5. Rub in the butter using your finger tips until it forms crumbs and starts to stick together.
  6. Crumble the mixture loosely over the rhubarb filling so you can still see the rhubarb mixture underneath. (You might not need it all.)
  7. Bake for 30 minutes, until the fruit is soft and the crumble is golden brown on top.
  8. Set aside to rest for 5 to 10 minutes before serving.
  9. Best to serve warm or hot and eaten the same day. 🥄 Delicious with a cup of coffee, tea or a glass of milk. ☕

I like to decorate the tables with the flowers to create a midsummer feel.  As well, always like to use my summer dishes and floral placemats and runners too.  Especially since we only have several months to enjoy these during the year!

The Swedish Rhubarb crumble goes well with vanilla ice cream or whipped.Traditionally rabarberpaj is served with vaniljsås (vanilla sauce). I plan to make the sauce another day for you all.   😀   🎈

❄️We hope you enjoyed our video and recipe!  ❄️ Give us thumbs up if you like this video & subscribe for more videos. 👍👍 Thanks! Tak!

Strawberry Rhubarb Almond Muffin – A Yummy Summer Muffin Recipe


These muffins are simple, quick delicious and easy to make.  You can serve these muffins any time of the day warm or cold. Great for to have either for breakfast or as a snack.


Ingredients for Muffins:

  • 3/4 cup strawberries, diced bite size
  • 3/4 cup rhubarb, diced bite size
  • 3/4 cup of almond paste, diced bite size
  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2-1/2 tsp. baking powder
  • 1/2 tsp. baking soda 
  • 1 teaspoon of cinnamon
  • 1/2 tsp. salt
  • 1 teaspoon grated orange zest
  • 1 cup sour cream 
  • 4 oz. (8 Tbs.) unsalted butter, melted and cooled slightly or at room temperature
  • 2 large eggs 
  • 1 tsp. pure vanilla extract 
  • cooking spray
    Topping:
    • 3 Tbs. granulated sugar
    • 1/2 tsp. ground cinnamon 
    • 1/3 cup of sliced almonds 
    Kitchen Utensils

    • large glass bowl 
    • 3 medium bowls 
    • measuring cup
    • measuring spoons
    • whisk or electric mixer
    • spatula 
    • ice cream scoop
    • knife
    • cutting board
    • 12-cup muffin pan

      Instruction:

      1. First, preheat your oven to 400°F and position a rack in the center of the oven. 
      2. The second thing to do is line a 12-cup muffin pan with paper so nothing sticks.
      3. Next dice the rhubarb, strawberries and almond paste.  You want these about as small as a blueberry and no larger than a 1/4 of an inch.  If the fruit is not sliced up into small pieces, there is a chance that the fruit will sink to the bottom because the fruit is heavy. Set the everything aside in a bowl.
      4. In a large bowl mix the dry ingredients including flour, sugar, baking powder, cinnamon, baking soda and salt with a spoon.
      5. In a medium bowl, use a hand held whisk to whisk together quickly the sour cream, melted butter, eggs, orange zest and vanilla until smooth.
      6. Now  take 2-3 tablespoons of your flour mixture and put it into your strawberry, rhubarb and almond mixture.  Give the fruit and almond paste a quick little mix to coat them in the flour so the flour adheres to it.  That way when the muffins are baking, the fruit will not sink all of the way down. 
      7. Next, combine the dry ingredients right into the wet ingredients with a spatula.  Don’t over mix.  The batter should have lumps and not be completely smooth.
      8. Now fold the fruit into the flour mixture with a spatula until the batter just comes together.  The spatula prevents from over mixing the flour and from smashing up the fruit so these are going to be a nice muffin.
      9. Next, add an ice cream scoopful of batter into each muffin cup and make them all of the same size. The batter should mound a bit higher than the tops of the cups.
      10. In a small bowl, combine the almonds, sugar and cinnamon and mix well. Sprinkle a generous 1/2 tsp. of the cinnamon almond sugar mixture over each muffin batter.
      11. Now we are ready to bake the muffins in preheated oven 400°F for about 20-25 minutes.  Bake the muffins until they’re golden brown.  The easiest way to tell if the muffins are baked is to insert a toothpick into the center.  If the toothpick comes out clean then you know they are done.
      12. Transfer to a wire rack and let the muffins cool in the pan for 5 to 10 minutes.
      13. These muffins are best when freshly baked, but they’re still good the second day.

      How to Make Classic Rhubarb Porridge – Klassisk Rabarbergrød – A refreshing rhubarb dessert

      This refreshing & delicious rhubarb dessert is served cool.  Perfect homemade dessert to serve to your friends and family anytime!


      Ingredients:

      • 4 cups of rhubarb
      • 1 cup of water
      • a stick of cinnamon
      • 1/2 a cup of sugar
      • 2-3 tablespoons of cornstarch
      • 1/4 cup of cold water
      • milk or heavy cream

        Kitchen Utensils:

        • medium-large pot
        • cutting board
        • knife
        • measuring cup and spoons
        • strainer
        • wooden spoon
        Click on our YouTube video 
        to see how Karen Grete prepares the Rhubarb Porridge.

        Instructions:

        1. Wash and cut the washed rhubarb into fine slices.  Cut about 1/2 inch cubes.  
        2. In a large pot add the rhubarb, water, sugar and a stick of cinnamon.  Bring the mixture to a boil. 
        3. Reduce heat, put the lid on the pot and cook the mixture for about 5 minutes.  Keep an eye on the rhubarb because you want the rhubarb tender but not mushy.
        4. Next, combine the cornstarch with 1/4 water in a small bowl.  This will be used to thicken the rhubarb porridge
        5. After the rhubarb has cooked for 5 minutes, turn off the stove.  Remove the cinnamon stick out of the rhubarb mixture. 
        6. Add and stir in the corn starch mixture.  Add a little at a time and the rhubarb mixture will start to thicken.
        7. Taste to see if it is sweet enough. If not, stir in a little more sugar.
        8. Pour into a heatproof glass bowl to cool down. Sprinkle sugar to prevent a skin from forming. Cover and chill in the refrigerator.
        9. Once ready to serve ladle into bowls and garnish with either milk or cream. Enjoy!
        Rhubarb Porridge with cream in a Royal Copenhagen bowl

        Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/
        *how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)



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        Strawberry Rhubarb Almond White Chocolate Chip Bar – Summertime Recipe Deliciousness!


        Strawberry rhubarb almond white chocolate chip bars are easy to make and deeeelicioussss! A perfect treat to make during the summer season. Let’s go over the ingredients to get started.
         

        Ingredients:

        Fruit Topping:  

        • 2 cups sliced strawberries and 
        • 2 cups of rhubarb
        • 2/3 cup sugar
        • 3 tablespoons of cornstarch
        • 1/4 cup of orange juice 
        • 1 teaspoon of vanilla 
        Dry Topping:

        • 1 cup of white chocolate chips
        • 1/2 a cup of sliced almonds 
        • 1 tablespoon of sugar
        • 1 teaspoon of cinnamon
         Dry Ingredients:

        • 1 1/2 cups all-purpose flour 
        • 1 1/2 cup of oatmeal
        • 1 cup of brown sugar
        • 1 teaspoon of baking powder
        • 1 teaspoon of cinnamon
        • 1/4 teaspoon salt
        • 1/4 cup sliced almond
        • 1 ½ cup of grated almond paste
        • 1 (cup) stick (8 tablespoons) unsalted butter, softened on a plate
        • sliced almonds

        Kitchen Utensils

        • large mixing bowl
        • parchment paper
        • baking dish
        • electric mixer
        • measuring cup
        • measuring spoons
        • spatula
        • wooden spoon 
        • heavy bottomed saucepan
        • grater
        • pastry blender

        Instructions


        First thing you want to do is get your oven preheated to 350°F.  Then, line your parchment paper to come up the sides of a 9 inch baking dish. That way you can easily lift out the bars perfectly every single time.  Also you might want to spray just to ensure that nothing sticks to the baking dish. 

        Preparing the Toppings:

        1. In a small bowl, combine sugar, cinnamon and sliced almonds.  Set this aside until we are ready to sprinkle as a topping. 
        2. In a heavy bottom saucepan add strawberries, rhubarb and a little bit of water.  Add sugar and vanilla. Cook over medium heat and stir occasionally.
        3. In a bowl, whisk cornstarch with orange juice until dissolved. 
        4. Now, stir the orange juice mixture into the saucepan. Boil until thickened and translucent. Remove saucepan from heat and onto wire rack to cool.
        5. Meanwhile, while fruit spread is cooling we are ready to make the dry mixture.  

        Preparing the Dry Ingredients:

        1. In a large bowl, mix quickly the oatmeal, flour, baking powder, cinnamon, brown sugar and a dash of salt.  
        2. Then in the same bowl, mix the dry mixture and crumbled almond paste with fork until small clumps form.   
        3. Next add the butter into the bowl.  Use a pastry blender to cut into the butter.  Mix with fingers or a pastry blender or a food processor until the texture of small crumbs. Set aside.
        4. Then stir 1/4 cup of almonds into the large bowl and mix completely.

        Assembling the Ingredients:

        1. Now we are ready to combine both the dry and the fruit topping.  First set aside at least a ½ a cup the dry crumb mixture to be used later. 
        2. Add a layer of dry mixture on the bottom of the baking dish. Press the dry mixture onto the baking dish using a bottom of a measuring cup. This will help firm up the dry mixture.
        3. Then sprinkle a little bit of white chocolate chips across the dry mixture.
        4. Now we are ready to spread fruit mixture across the dry mixture. 
        5. Add another layer of white chocolate chips across the fruit mixture.
        6. Spread on top with reserved crumb mixture with a spoon so you can see the strawberry mixture peeking through.
        7. Finally sprinkle remaining white chocolate chips and the cinnamon almond slice mixture on top. 
        8. Bake these for 30-35 minutes or until golden brown and preserves are bubbly. Let these cool completely on a wire rack before serving.
        9. Refrigerate any leftovers but you might not have any.

        Strawberry Rhubarb Almond Crisp Dessert Recipe

         

        Strawberry rhubarb almond crisp is wonderful summer dessert.  This takes little to no effort to put together which is great for last minute dinner parties. If you have friends coming over last minute, this is the dessert to make. 

        The great thing about this recipe is that you can use fresh or frozen rhubarb. It is only takes a handful of ingredients so lets get started. 



        Ingredients


        Topping 
        • 1 cup old fashioned oats (not instant)
        • 1/2 cup brown sugar 
        • 1/2 cup all purpose flour 
        • 1/2 teaspoon cinnamon
        • 1/4 teaspoon salt 
        • 1 cup almond paste 
        • 1 stick (8 tablespoons) softened butter 
        Filling 
        • 4 cups of fresh or frozen, sliced 
        • 4 cups of fresh or frozen rhubarb, 1/4″ diced
        • 1 cup sugar 
        • 1/3 cup all purpose flour 
        • 1/4 teaspoon salt 
        • 1 teaspoon lemon zest 
        • 3/4 teaspoon ground ginger
        Kitchen Utensils

        • measuring cup
        • measuring spoon
        • large mixing bowl
        • wooden spoon 
        • 9″ x 13″ baking dish or similar size, slightly greased
        • grater 
        • pastry blender or food processor

        Directions

        1. Preheat oven to 400 degrees. Set rack in the center of the oven.

        For Topping: 

        1. Using a grater, grate almond paste into a large mixing bowl.
        2. Add oats, brown sugar, flour, cinnamon and salt into the large bowl. Mix well with a wooden spoon. 
        3. Add soften sliced butter into the bowl.
        4. Mix with fingers or a pastry blender or a food processor until the texture of small crumbs. Set aside.

        For Filling: 

         

        1. Clean both the strawberries and rhubarb.
        2. Dice both strawberries and rhubarb and remove the ends.  It does not have to be perfectly sliced since we will be baking it shortly.  (You could substitute the strawberries with apple instead which is soooo good.) 
        3. In a large bowl combine strawberries, rhubarb, sugar, flour, salt, ginger and lemon zest. Mix well. The sugar will help sweeten the rhubarb juices. The flour will help thicken the juices

          Assembling the ingredients

          1. Pour and spread the strawberry rhubarb mixture into baking dish. 
          2. Spread crisp topping over entire surface.
          3. Bake until fruit is bubbly and the top is a beautiful golden brown, approximately 30 to 40 minutes. That is it and so easy to make. 
          4. Loosely cover top with foil if browning too quickly. 

          Delicious served warm or cold.  But let it cool for at least 10 minutes if you want to eat it shortly after baking.  Otherwise, if you try to eat it earlier, you might burn your mouth. 

          When ready, if you scoop out from the pan, you can see the lovely thick juices.  You might still seem some steam.

          Perfect to be served with either whipped cream, yogurt or ice cream.  If you take a bite, it is a perfect combination of the strawberries and rhubarb and sugar with the sweet and tartness. plus the crunchy almond topping. 

          Did you know that a crisp has oatmeal to the topping and a crumble does not have oatmeal to the topping. 

          Strawberry Rhubarb Ice Tea a Summer Classic!

          Perfect drink to serve during a barbeque.

          The other day, one of our YouTube subscribers asked if we had any suggestions for something to cool to drink.  It made me think about what is a classic summer time drink?  Ice Tea is sooo classic.  

          Have to have lots of ice!

          Then, I thought about what is classic Scandinavian during the summer time.  A couple of ingredients that came to mind was strawberries and rhubarb. In June, we get sooooo excited to see rhubarb start coming out of the ground and flowers blooming on the strawberry plant. Summer time is a great time of the year to enjoy different strawberry and rhubarb dishes and drinks.

          So, I thought to do a YouTube video on how to make Strawberry Rhubarb Ice Tea.  How much more summer time classic can it get!  You will want to showcase this fruity ice tea drink in a clear glass pitcher. This drink really is about color, color, color! Beautiful ruby red, sunset orange and a hint of yellow.  Your family and friends will be impressed if you serve them this drink!

          This pretty ice tea drink is delicious to drink too. What is great about this drink is you can make the tea as strong as you like.  I like strong tea.  But with this drink I enjoy tasting the rhubarb and the strawberry too.  Plus, it is fun to see if you can scoop out a sliced strawberry from the glass too. So, I try to use only 3 tea bags so it does not dominate the pitcher of ice tea.

          Click on our YouTube video 
          to see how to prepare this refreshing drink!
          For the Iced Tea

          • 2 quarts water or 8 cups of water
          • 3 bags English Breakfast Tea
          • 1 cup of red ripe strawberries (rinse off strawberries, cut off top and slice in half)
          • lemon slices
          • Fresh mint sprigs, for garnish
          • lots of ice

           

            Kitchen Tools

            • large sauce pot with lid
            • mesh strainer (- a colander with big holes won’t work!) 
            • Spoon  
            • cutting board
            • knife
            • measuring cup
            • a clear glass pitcher

            Instructions

            First Step: Make the Syrup

            1.  Clean the ruby red rhubarb under cold running water, cut into 1/2 inch pieces. Keep slicing until you get 3 cups of sliced rhubarb.

            2. To make the rhubarb syrup, combine chopped rhubarb, water, and sugar in a heavy-bottomed pot.
            3. Cook over medium-low heat, stirring often, until rhubarb has broken into shreds. It takes about 15 to 20 minutes. Keep an eye on the syrup.  If it gets too hot, turn the temp down a little more.
            4. Let the rhubarb.
            5. Strain the syrup using a mesh colander.  A colander with big holes won’t work because a lot of the rhubarb pieces might fall into the syrup.  A cheesecloth is another helpful way to strain the syrup too.  Otherwise, you might have to strain it a couple of times.  I don’t mind the yummy rhubarb that might go through into the syrup but to get a clear syrup that is what you might want to do
            6. Allow to cool. Set the syrup aside in the refrigerator

            Second Step Make the Tea

            1. Boil water and pour over the 3 tea bags into a teapot
            2. Let brew for 5 minutes, then remove tea bags. 
            3. Cool and refrigerate until chilled.

             Cooking Tip: To avoid the tea bags falling into the container tie the strings together.

            Third Step: Combined all of the ingredients

            1. To serve, add all the rhubarb syrup to chilled tea in a large glass pitcher.  Stir the mixture.  
            2. You probably won’t need more sugar.  If yes, add to taste and stir to dissolve
            3. Slice strawberries and layer with ice in the pitcher.  This layered colorful look is gorgeous to look at.
            4. It is optional to add lemon slices. If you like lemon, it really is looks fabulous with this drink too.
            5. Garnish the glass pitcher with a sliced lemon and a sprig of mint. 

            When you are ready to serve to your guests, serve over ice with a sprig of mint in a glass.  Garnish with a strawberry or a slice of lemon on the rim of the glass.

            Cooking Tip: Make sure your pitcher holds 10 cups of water.  If your pitcher is smaller, you may want to reduce the quantities. 

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            These recipes are perfect for the holiday season. Please let us know what you think! Glædelig Jul and Merry Christmas♥ ! Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/ Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let’s get cooking Scandinavian foods!