Leafy vegetable, rhubarb has been widely used as cooking ingredient, most often in sweet dishes. Its leaf stalks (petioles) are of green or pink to red colour, fresh smell of herbs and when cooked, they feature original sweet-and-sour taste.

How to work with rhubarb
Do not eat raw rhubarb and do not taste its leaves: they are poisonous. Before preparation, always peel the rhubarb and be careful not stain your clothes from the red juice released when peeling the plant.

Suitable both for cakes and for meat
Rhubarb can be used to prepare a number of delicacies, including strudels, cakes with quark, as a filling in sweet yeast dumplings or in crumble pies – try one of these using our recipe. Furthermore, rhubarb is also excellent in soups with sour cream; moderately stewed rhubarb can be an original side dish to meat meals or fish.

Excellent rhubarb crumble pie
To make this unique rhubarb pie, you will need 4 stalks of rhubarb, peeled and finely cut. Mix them with one cup of cane sugar and let stay: this will ensure the rhubarb gets softer, releasing very tasty sweet-and-sour juice. Mix the second cup of sugar with one cup of fine wheat flour and about half the amount of spelt flour. Add three egg yolks and then pour in half cup of orange juice and 125 g of melted butter. Beat egg whites and add to the dough. Pour the mixture on a baking tray with baking paper and sprinkle with cut rhubarb. Mix 50 g of spelt wheat flour with the same amount of powdered sugar and ground walnuts to make the crumble – then spread it evenly on the cake. Bake in the oven preheated at about180° for about 25 minutes. Enjoy your meal!