Royal Rhubarb Crisp / Kongelig Rabarbra Dessert

A delicious dessert recipe found on allrecipes.com
Royal Rhubarb Crisp / Kongelig Rabarbra Dessert

If you love rhubarb-strawberry mixtures, you’ll love
this sweet rhubarb crisp.

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Rhubarb Liqueur / Rabarbra Likør

A somewhat strange liqueur recipe found on food52.com
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By taking just a few minutes to throw 3 ingredients in a jar, you can make rhubarb season stretch a little bit longer — and a killer after-dinner drink while you’re at it. We also see this mixed with sparkling water (or sparkling wine!) and sipped by the pool.

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As a man coming from a family who have made homemade liqueur for well over a hundred years I must say I’m deeply skeptical to the rhubarb/sugar ratio in this recipe. 2 pounds rhubarb/0,7 pound sugar makes for a extremely tart liqueur, missing the sweetness most people associate with this sort of beverage. Even when making cherry liqueur (a berry a lot less tart than rhubarb) I use a fifty/fifty ratio.  – Ted  😉

1950’s Dessert Porriges & Compotes / Dessertgrøter og Kompotter fra Femtitallet

A recipe from “God Og Billig Hverdagsmat” (Nice And Inexpensive Food) published by N W Damm & Sønn in 1955
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I grew up on desserts like these, Ready made desserts was scarse on the ground in the first 2 post-WWII dacades in Norway and what was available was both lacking in taste and quality. Besides making most of these is hardly more time consuming than opening some packages and mix and heat the content – Ted

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Rhubarb Ketchup / Rabarbraketchup

A rear but delicious ketchup variation found on imagasin.info648_rabarbaraketchup_post

Rhubarb ketchup is a tasty accessory to dishes made with for example grilled or fried  meat from chicken or turkey.

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Recipe posted at:
FoodieFridays_buttonpurebloglove_smallfiestafriday

Rhubarb Curd / Rabarbrakrem

A strongly British inspired recipe found on
the Norwegian site imagasin.info
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There are many different recipes for rhubarb curd and the applications extends much further than just as sandwiches and biscuits topping – Rhubarb curd can be used as filler in cream cakes, chocolate cakes and not least in rhubarb tarts. Here’s one recipe.

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Recipe posted at:
TuesdaysTable copyfiestafriday

Constitutional Dessert / Grunnlovsdessert

A classic Norwegian early 1800s dessert recipe
found on matprat.no
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Constitutional Dessert is a delightful combination of tart rhubarb, sweet prunes and a soft vanilla cream. The recipe is from 1814, the year the Norwegian Constitution was signed. Last year when the 200th anniversary was celebrated, a lot of foodies both amateurs and professionals developed an interest in recipes from the early 1800s.

000_recipe_eng_flagg Recipe in English  000_recipe_nor_flagg Oppskrift på norsk

Recipe posted at:
TuesdaysTable copyfiestafriday

Rhubarb-Strawberry Compote / Rabarbra-Jordbærkompott

A recipe from “Sommermat” (Summer Food) published by Hjemmets Kokebok Klubb in 1979

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See this and lots of other delicious recipes here:
Treasure Box TuesdayTuesdaysTableTickle My Tastebuds Tuesday

Rhubarb Tart – Rabarbraterte

A recipe from “Kaker Til Kaffen” (Cakes For The Coffee) published by Hjemmets Kokebok Klubb in 1979

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Rhubarb Whip – Rabarbra Krem

A recipe from “The Tested Recipes Institute Cooking Cards” published in 1958

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