Saturday, June 18, 2011

Rhubarb Heaven

Rhubarbs are so tasty and so great. In this post I will show you all how to make the perfect Rhubarb Cream aka "Rabarberkräm". It has nothing to do with the dairy cream, just has a creamy texture and is eaten usually as breakfast or as a meal between meals. Sour yet sweet, this wonderful rhubarb cream can be eaten on it's own (that is how I prefer it), with crumbled biscotti/ biscuits or swimming in a bowl with a splash of your favourite dairy free milk.

You Will Need:
6-7 Large Stalks of Rhubarb
500 ml Water (5 dl)
2/3- 1 cup White Sugar (1½- 2½ dl)
3 tbs Potato Flour/ Starch

  • Peel the toughest outer skin of the rhubarb and cut into slices ½ inch thick.
  • In a large pan, bring water and sugar(start by only adding 2/3 cup of sugar) to the boil.
  • Add your cut rhubarb and leave to simmer for 5-10 minutes. The rhubarb pieces should only just starting to fall apart.
  • Take the pan off the heat. Taste the rhubarb mix, if it is very sour add more sugar and taste again. Remeber this is NOT a sweet, but ment to be a little tangy.
  • Mix your potato flour/ starch with a splash of water to create a slurry.
  • Add the slurry slowly to your rhubarb while stirring alot to avoid lumps.
  • Put your pan back on the heat for a few seconds. When the first bubble appears, take off the heat again.
  • Now cool your Rhubarb Cream and enjoy eating later.
  • Store cool and eat cool.
  • Enjoy!


  1. Nice blog with lots of lovely recipes :-).

    If you don't mind I will put your link in my blogroll here

    and here (Vegan blogs section)


  2. Thanks Alessandra :) I def don't mind you sharing my blog with others. Let me know if you try any of the recipes out.

    //Emma @The Vegan Swedes