Plaited yeast loaf with rhubarb and oatmeal crumble

Plaited yeast loaf with rhubarb and oatmeal crumble

Plaited yeast loaf with rhubarb and oatmeal crumble

 

Such a plaited yeast loaf with rhubarb is in the warm weather just delicious. Another advantage is that you get rid of the last rhubarb that may still be in the fridge. But we still have it after the rhubarb season, because we always have a stock of it in the freezer. So you can also make the rest of the summer great rhubarb pies and dishes. For example, for the next barbecue a delicious rhubarb BBQ sauce.

Plaited yeast loaf with rhubarb and oatmeal crumble

For the recipe, you can either cook as described a delicious compote, or you still have the leftovers from the rhubarb syrup. You can also use it very well for that. No matter what is taken, it’s just a delicious “cake”.

 

Plaited yeast loaf with rhubarb and oatmeal crumble

Zubereitungszeit 45 Minuten
Kochzeit 1 Stunde
Gesamtzeit 3 Stunden
Portionen 20 Slices

Zutaten

For the Compote:

  • 500 g Rhubarb
  • 100 g Sugar
  • 1/2 Pcs. Vanilla pod
  • 1 Pinch Salt
  • Cornstarch

For the Yeast Dough:

  • 150 ml Milk
  • 20 g Yeast fresh
  • 400 g Flour
  • 50 g Butter soft
  • 50 g Sugar
  • 1/2 tsp. Salt
  • 1 Pcs. Egg

For the Crumble:

  • 35 g Butter soft
  • 20 g brown Sugar
  • 20 g Oatmeal
  • 55 g Flour

For brushing:

  • 1 Pcs. Egg yolk
  • 1 tbsp. Milk

Zubereitung

Compote:

  1. Clean the rhubarb and cut into small slices. Put all the ingredients, except the cornstarch, in a pot and bring to a boil.

  2. When the rhubarb boils, reduce the temperature and simmer until it is quite soft. Stir frequently.

  3. Stir some cornstarch with water and thicken the compote.

  4. Remove the compote from the heat and let it cool.

Yeast dough:

  1. Heat the milk lukewarm in a small saucepan, add the yeast and stir until it has dissolved.

  2. Put flour, butter, sugar, salt and the egg in a mixing bowl. Add the yeast milk and mix with the dough hooks at slow speed. Then knead at the highest speed into a dough until it releases from the bowl (about 8 minutes).

  3. Cover the bowl with a towel and leave the dough in a warm place for about 30 minutes.

Crumble:

  1. Knead all ingredients in a small bowl to crumble.

Finishing:

  1. Briefly knead the dough and roll out on the floured work surface to a rectangle of approx. 30 x 60 cm.

  2. Spread the compote on the dough and cut the dough into three strips. Roll them up starting from the long side. Plait the three rolls.

  3. Place the dough on a baking tray covered with baking paper, cover with a towle and let it rest for about 15 minutes.

  4. Brush the loaf with the yolk-milk-mixture, spread the crumbles on it and bake in a preheated oven at 175°C for approx. 30-35 minutes. Remove and allow to cool.

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Rhubarb syrup

Rhubarb syrup

Rhubarb syrup for cocktails or lemonade.

 

The recipe for this rhubarb syrup is perfect to make even after the rhubarb season a delicious drink.

The preparation is really easy and you can enjoy the great rhubarb flavor all year round. No matter if you pour some of it into water, or make it into a delicious cocktail, the syrup is good for everything. However, you need to preserv it for a longer shelf life. But that’s not much work.

 

Incidentally, I read about the rhubarb syrup from Julia von Zartbitter and Zuckersüss and had to make one myself. She also has other great recipes on her blog, drop by is worth it!

Rhubarb syrup

Zubereitungszeit 30 Minuten
Kochzeit 15 Minuten
Gesamtzeit 45 Minuten

Zutaten

  • 1 kg Rhubarb
  • 1 Pcs. organic Lemon
  • 1 Pcs. Vanilla pod
  • 750 g Sugar
  • 750 ml Water

Zubereitung

  1. Wash the rhubarb and cut off the ends. Now cut the rhubarb stalks into small pieces without peeling.

  2. Wash the lemon and rub off the skin. Now halve and squeeze the juice. Halve the Vanilla pod and scratch out the seeds.

  3. Put the rhubarb, vanilla pod and seeds, lemon juice and peel in a saucepan and mix with the sugar. Put the lid on it and let stand overnight.

  4. The next day add the water and bring to a boil. Reduce the temperature and simmer for about 15 minutes.

  5. Put the rhubarb aside and let it rest for at least 2 hours.

  6. Then pass through a very fine sieve and catch the syrup.

  7. Fill the syrup in a large bottle for immediate use and refrigerate. So it is about 14 days preserved.

    Or preserve for the shelf in small glasses/bottles.

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Rhubarb Ketchup – the special BBQ sauce

Rhubarb Ketchup, don’t need to be sweet everytime.

Today I made Rhubarb ketchup, because you don’t need to make only cake or jam from the rhubarb. This year I made some extraordinary recipes out of rhubarb. Today I start with this ketchup.

The preparation is very simple, just cook everything together and blend it. Then you only need to season it, and that’s it. In the first moment it tastes a bit like a jam, but when you season it nicely with salt, pepper and vinegar, the savory taste will come out  great.

This creative dip fits perfectly to meat on your next BBQ or to the next Burger your create.

As ground I took HORI laminate, which was kindly provided by casando.de

Rhubarb Ketchup - the special BBQ sauce

Extraordinary but delicious.
Menüfolge Sauce
Zubereitungszeit 10 Minuten
Kochzeit 10 Minuten
Gesamtzeit 50 Minuten

Zutaten

  • 450 g Rhubarb
  • 1 Pcs. Orange
  • 40 ml Port wine
  • 30 ml Red wine vinegar
  • 125 g Sugar
  • Salt
  • Pepper
  • Paprika

Zubereitung

  1. Wash, clean and cut the rhubarb into pieces. Also wash the orange, wipe dry and rub half of the skin off.
  2. Place rhubarb and orange peel with the tomato paste, red wine, vinegar and sugar in a saucepan and bring to a boil.
  3. Turn off the heat and let it rest about 30 minutes. Then cook again and simmer for about 5 minutes.
  4. Puree everything and season with salt, pepper and paprika.