Globally Popular Rhubarb Dishes

International-rhubarb-recipes representative of all parts of the globe are best loved, tried and true, and also include a scandinavian-rhubarb-soup to try.

It is interesting to discover what other people do with their rhubarb.

There are many global rhubarb recipes out there that are favorites or traditional to certain peoples of other countries.

Some dishes are fairly basic, while others are a little more involved.

Wherever it originates from, each of these international-rhubarb-recipes represents a wonderful dish.


2 1/2 cups chopped rhubarb
2 1/2 cups flour
1 egg
tsp. salt
tsp. baking soda
tsp. vanilla extract
1 1/3 cup white sugar
1 cup milk
1/2 cup butter

Coat the rhubarb with a bit of flour. Add butter and sugar. Cream together and add the remaining ingredients. Pour into a 9 x 13 floured pan.

Sprinkle with 1/2 cup sugar and 1 1/2 tsp. cinnamon mixed together. Bake at 350F for 40 minutes.


4 cups water
pinch salt
1 cup white sugar
2 lbs. chopped rhubarb
2 tblsp. vanilla
Stawberries quartered for garnish
Vanilla Yogurt, gelato or whipped cream for garnish

Over medium heat, combine the rhubarb, sugar and water and bring to a boil. Stir occasionally. Make sure sugar is dissolved. Reduce heat and simmer until rhubarb is tender. Add salt and then vanilla extract. Stir well.

Let cool for 15 or 20 minutes, cover and refrigerate until cold. Before serving, garnish with whipped cream, gelato and strawberries.


3 1/2 cups rhubarb chopped
1/3 cup white sugar
1 capful lemon juice
1/4 cup water

Cook the above ingredients over low heat until rhubarb is tender. Place into a deep pie plate. Mix the crumble.


1/2 cup all purpose flour
1/4 cup oatmeal
1/2 cup brown sugar
1/2 stick butter

Mix and sprinkle crumble over rhubarb. Bake at 375F for 20 minutes until the crumble has browned.


4 cups finely chopped rhubarb
3 cups white sugar
1/2 tsp. hot pepper sauce
1/2 tsp. 5 spice powder
3 tblsp. lemon juice
1/4 cup minced candied ginger

Combine all ingredients in a saucepan and bring to a boil over medium heat stirring occasionally. Skim any foam that may result but stir frequently now. When mixture thickens and clears, remove from heat. This usually takes about 15 minutes.

Pour into sterilized jars and seal.

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1 pound lamb cubed
4 tblsp. oil
3 ounces lemon juice
1 1/2 cups chicken stock
1 1/2 tsp. salt
1 tsp. cinnamon
10 cloves
1/2 cup chopped parsley
mint sprigs
1 1/2 cups chopped rhubarb

Begin by browning the onions in a small amount of oil. Add lamb pieces a little at a time. Add lemon juice, spices, chicken stock and salt. Cover pan and let simmer on low heat for at least one hour. Add the parsley and mint. Cover and let simmer for 20 more minutes.

Let sauce simmer on low heat until well thickened, and add rhubarb. Simmer 10 minutes and remove from heat. Serve hot with vegetables and rice.


2 cups flour
pinch salt
1/2 cup white sugar
1/3 cup butter
2 1/2 tsp. baking powder
1 egg beaten
3/4 cup milk
1 1/2 tsp. vanilla
1 small package of raspberry gelatin
4 cups diced rhubarb

Combine all ingredients except the rhubarb and gelatin and spread in a greased 11 x 9 baking dish. Spread rhubarb over top and sprinkle with gelatin.

Make a buttery crumble by mixing 5 tblsp. of flour and 5 tblsp. soft butter. Spread over the gelatin.

Bake at 375F for 35 - 45 minutes.

Serve with Vanilla ice cream.

This cake is a great addition to international-rhubarb-recipes.


4 cups chopped rhubarb
1/4 cup butter
1/3 cup crushed digestive cookies
zest and juice of one large orange
1/4 cup white sugar
2 eggs separated
2 tblsp. cornflour
1/2 tsp. ground ginger
orange slices for decoration

Melt the butter in a saucepan and add in cookie crumbs.

Firmly press the mixture into an 8" fluted flan dish, and chill.

While base is chilling, prepare the filling by simmering the rhubarb in a saucepan with 3 tblsp. of water. Cover and simmer until soft. Stir occasionally. Remove from heat, let cool and puree.

Put the orange zest and juice into a heavy-based sauce pan. Add the sugar, cornflour, ginger and egg yolks. On low heat, stir continuously until thickened. Add the rhubarb puree.

Whisk the egg whites until stiff and gently fold into the custard. Spoon this entire mixture onto the chilled crust and refrigerate overnight.

Serve decorated with orange slices.

A little history accompanies international-rhubarb-recipes for English Flan.

Rhubarb grows very well in Northern England, and more than 80 percent of early forced rhubarb grown comes from here.


1 1/2 lb Stew meat
2 1/2 cups chopped rhubarb
1 cup Chopped parsley
3 tblsp. lemon juice
2 tbl Dried mint
2 tblsp. tomato paste
1 small diced onion
1/4 tsp Turmeric
pinch saffron
pinch salt and pepper

Saute the onions and stew meat in 2 tsp. of oil. Mix tomato paste with 2 cups of water, salt and pepper and turmeric. Simmer for one hour.

Saute mint and parsley separately for a few minutes, and add in to the stew. Simmer 45 minutes. Add rhubarb, saffron and lemon juice. Cook until rhubarb is tender. Serve over rice.


2 cups chopped rhubarb
1 1/4 cup white sugar
4 cups water
1 cup mixed berries
2 tblsp. cornstarch
1 tblsp. white sugar

In a saucepan over low heat, bring the rhubarb, sugar, and 2 cups of water to a boil. Simmer until rhubarb is soft. Mash the berries and add to the rhubarb. Add the rest of the water. Bring to a boil again and remove from heat. Mix the cornstarch and a bit of water separately. Add to the saucepan and let simmer for a few minutes. Remove from heat and let cool. Serve with a bit of granulated sugar sprinkled on top.

International-Rhubarb-Recipes with French Flair

For alternative recipes including rhubarb take a look at this site all about traditional french recipes from France'


4 cups chopped rhubarb
4 cups water
3 cooked beets finely diced
1 cucumber finely diced
3 hard boiled eggs chopped
1 1/2 cups sour cream
1 1/2 tsp. dill
pinch of salt

Simmer rhubarb at low boil until tender. Strain liquid. Add all remaining ingredients and refrigerate. This soup is meant to be served cold.


1 1/2 cups oatmeal
1 cup chopped rhubarb
2 cups raspberries
3 tblsp. honey
2 cups heavy whipping cream
4 tblsp. whiskey

Spread the oatmeal on a cookie sheet and toast at 400F.

Cook the rhubarb with half of the honey and half of the raspberries on low heat until rhubarb is soft. Let Cool.

In a separate bowl, whip the cream until stiff. Fold in the remaining honey and add the whiskey.

Using a trifle bowl or tall glasses, begin to layer the oatmeal, whipped cream, rhubarb and raspberries. Repeat and garnish with raspberries.

This is a nice addition to your international-rhubarb-recipes file.


2 1/2 cups chopped rhubarb
2 cups water
1 small box raspberry jello
3 tsp. sugar
Orange zest from one orange
6 ounces white wine

Combine ingredients except for the jello and the wine, and bring to a boil on low heat for 3 or 4 minutes.

Remove from heat and strain removing the rhubarb. Set the rhubarb aside for later.

Bring mixture to a low boil again. Add the jello and stir until dissolved. Add the wine.

Place the rhubarb into the bottom of a form, add the liquid mixture and refrigerate.

When the jello has set, turn upside down onto a plate. Serve with whipped cream.


6 cups water
2 oranges chopped
3 cups chopped rhubarb
3 slices chopped pineapple
1 cup sliced strawberries
1 cup pitted cherries
3/4 cup brown sugar 2 tblsp. lemon juice
pinch salt

Combine all ingredients and simmer on low heat until fruit softens. Remove from heat and puree. Refrigerate.

Add 1 cup of sour cream to chilled soup before serving.


2 peeled and boiled medium beets
1 cup finely diced rhubarb
1 minced onion
2 or 3 tblsp. sour cream
Sprinkle of cinnamon
pinch of salt

In a bowl, grate the beets. Combine all other ingredients and gently toss.


1 cup grated carrot
2 cups chopped lettuce leaves
1/3 cup chopped celery
2 tblsp. rhubarb juice
1 tblsp. oil
1 tblsp. golden honey

Toss the carrots and lettuce leaves. Add remaining ingredients and mix thoroughly.

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