A rhubarb trilogy and a perfect end to a fun blog launching weekend

Rhubarb trilogy

FoodFamily is online since 11 days!

So far we are counting 640 visits to our blog, 1800 page views and 102 Facebook likes. We wrote 13 posts and spent countless hours on Skype (and in the kitchen).

What kind of navigation is best? How do we structure our recipes? How should our Facebook header image look like?
We need to improve our “about us” text! What defines FoodFamily? What value suggestion do we have for our readers? Design our logo, implement SEO data, install Instagram, email-accounts, plug-in 1, plug-in 2, reconsider our theme AND AND AND!!! Other bloggers out there, you know what we are talking about, right?

But, it is fun! FoodFamily is still in its babyshoes but we are motivated to keep it up! The support we got so far is great and as long as our family reads our blog the concept already worked, right? 🙂

It is not our ultimate aim to provide you with outstanding food photography or haute cuisine recipes. But we want to pass on the passion for cooking, take away the fear of trying new recipes, motivate you to cook for guests and most importantly share recipes with friends and family. Isn´t most of the fun to actually talk about it and exchange cooking experiences?

That´s why the third sister is already around the corner, ready to share some recipes of hers. As a mom of a 5 month old and a strong interest in healthy nutrition Katja will surely add some real value to the blog!

But let´s go back to the heading of this post:
A rhubarb trilogy – that was our chosen dessert last week in Copenhagen. We wanted to make something seasonal (rhubarb), sophisticated (trilogy), but not too complicated to prepare. The trilogy consists of a rhubarb tartar, a nice rhubarb shot and a really special rhubarb sorbet.*

Recipe for our rhubarb trilogy

Rhubarb dessert



For the tartar

  • 4-6 stalk of fresh rhubarb without leaves
  • 3 Tbsp of sugar powder
  • 200 gr strawberries
  • 1 shot of rosé

For the shot

  • 200 gr rhubarb (frozen or fresh)
  • 3 Tbsp of sugar powder
  • 1 shot of orange juice
  • 15-20 ice cubes
  • Vodka or white rum

For the sorbet

  • 500 gr of rhubarb
  • 150 ml rosé wine
  • 3 egg whites
  • 150 gr sugar powder
  • juice of one lemon

Rhubarb sorbet

  1. Clean the rhubarb and cut in small pieces
  2. Heat up in a pot and add the rosé
  3. Let simmer for about 10 minutes until rhubarb is soft
  4. Put aside, add the lemon juice and sugar powder
  5. Purée everything until creamy
  6. Add some more sugar if it is still too bitter for you
  7. Cool down the cream and put in the freezer for about 1 hour
  8. After one hour, beat the egg white and fold in the rhubarb cream
  9. Fill in a form (e.g. cake tin) and put back in the freezer
  10. Now put the cream into an ice machine or if you don´t have one stir the cream every 30 mins until frozen
  11. Take the sorbet out of the freezer about 5 mins before serving

Rhubarb tartar

  1. Clean the rhubarb and cut in small cubes
  2. Cut the strawberries in small cubes
  3. Caramelise the sugar powder in a pan and add the rhubarb, mix it
  4. Deglaze with a shot of rosé wine
  5. Add the strawberry cubes
  6. Let it cool down

Rhubarb shot

  1. Clean the rhubarb and cut in small pieces
  2. Caramelise the sugar powder and add the rhubarb
  3. Deglaze with some orange juice
  4. Crush the ice cubes
  5. Mix the ice cubes with the rhubarb, some vodka or white rum until you get a nice and smooth texture.
  6. Fill in a shot glass

Nicely arrange the trilogy on a plate and enjoy this refreshing dessert!

*We found the sorbet recipe on www.youarehungry.com/rhabarber-sorbet


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