Nectarines with rhubarb-cherry coulis

Voor 4 personen 2 nectarines granola Voor de coulis 110g rabarber 150g kersen 100ml water 1 tl vanille-extract 30g honing 50ml witte Port Voor de mascarpone 100g mascarpone 2 tl amandel-extract → Maak eerst de coulis. Snijd de rabarber in ringen van 2 cm en ontpit de kersen. Doe samen met het water, vanille-extract, honingMeer lezen over “Nectarines with rhubarb-cherry coulis”

Rhubarb-blackberry jam

Makes 1 medium jar 200g rhubarb, washed 150g blackberries, washed 1/2 lemon juice 3 tbsp honey 1 tsp vanilla-extract → Cut the rhubarb in pieces of 1 cm. Put them with the honey, lemon juice and vanilla-extract in a medium saucepan. Bring to a boil for 10 minutes. Then add the blackberries and mash themMeer lezen over “Rhubarb-blackberry jam”

Rhubarb-cherry lemonade

Makes 1 glass 200g rhubarb, cut into pieces 50g cherries 1 tbsp of honey juice of 1/2 lemon 1 sprig of rosemary → Bring 200ml of water with the rhubarb and cherries to a boil. Cook for 20 minutes. Sieve the boiled mixture and catch the juice. Use the cooked rhubarb-cherry as a compote inMeer lezen over “Rhubarb-cherry lemonade”

Rhubarb-orange compote

    Rhubarb is a vegetable, but transforms himself quickly into fruit in combination with sugar. Although it’s a bit a strange vegetable with his wretchedness and sourness, he’s both friend of savory and sweet. Rhubarb is one of the first spring crops that’s originally from Siberia. The cooking method I use to prepare rhubarbMeer lezen over “Rhubarb-orange compote”