Rhubarb deserves a better reputation and a starring role in sweet dishes. Often rhubarb is only added to desserts as a garnish to strawberries, but the appetising reddish stalks can do much more. Here are some ways to enjoy rhubarb.

 

Rhubarb is actually a vegetable, but is usually used like fruit because it is quite sweet. Rhubarb is very rich in vitamin C and fibre. Even after cooking, it keeps its beautiful colour and makes the dessert look very pretty and appetising. It is 95% water and cooks very quickly. Usually you remove the leaves and cut the stalks into small pieces, which are cooked in a pot with a little water in just ten minutes. Afterwards, you can sweeten the rhubarb as you like and season it with vanilla or cinnamon.

Mix the softly cooked rhubarb with the same amount of whipped cream or quark and serve in a chilled glass. It looks nice if the cream and rhubarb are stirred in only briefly, but not completely mixed, so that the dessert is two-coloured.

Boil the rhubarb pieces with a little more water and then strain through a sieve. Sweeten and chill the strained rhubarb juice and either drink straight or serve with a shot of sparkling wine.

Pour some cream yoghurt into a bowl, top with rhubarb puree and garnish with a handful of pistachios.

Instead of apple pieces, you can add pre-cooked rhubarb pieces to a sunken apple pie for a delicious rhubarb pie.