What You’ll Love About This Recipe
These mulberry and rhubarb dishes are bursting with sweet-tart flavors that will make your taste buds dance. They’re easy to make and packed with fresh, vibrant ingredients that bring a touch of summer to your table.
- Simple and quick—no fancy skills needed, just mix, cook, and enjoy.
- Perfect balance—the sweetness of mulberries pairs beautifully with rhubarb’s tangy kick.
- Versatile treats—great for desserts, breakfasts, or even a surprising side dish.
Recipe
Mulberry and rhubarb dishes combine the sweet-tart flavors of these seasonal ingredients, creating a delightful balance perfect for desserts, jams, or compotes. Their vibrant colors and unique taste profiles make them a favorite in both sweet and savory preparations.
Ingredients:
- 2 cups fresh mulberries
- 2 cups chopped rhubarb
- 1/2 cup sugar (adjust to taste)
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1/2 tsp cinnamon (optional)
- 1 tbsp cornstarch (for thickening, if needed)
Instructions:
- Rinse mulberries and rhubarb thoroughly. Chop rhubarb into 1-inch pieces.
- In a saucepan, combine mulberries, rhubarb, sugar, lemon juice, and cinnamon. Cook over medium heat, stirring occasionally.
- Once the mixture starts to bubble, reduce heat and simmer for 10-15 minutes until rhubarb softens.
- For a thicker consistency, mix cornstarch with 1 tbsp water and stir into the mixture. Cook for another 2 minutes.
- Remove from heat, add vanilla extract, and let cool slightly before serving.
Notes:
- Adjust sugar based on the tartness of rhubarb.
- Serve warm over yogurt, ice cream, or as a pie filling.
- Store leftovers in an airtight container in the fridge for up to 5 days.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Serving: 4
Calories: ~120 per serving
Cuisine: International
Equipment
Preparing mulberry and rhubarb dishes requires basic kitchen tools to guarantee efficiency and precision. The right equipment helps maintain the delicate balance of flavors and textures in these recipes.
- Sharp knife
- Cutting board
- Mixing bowls
- Saucepan or pot
- Wooden spoon
- Measuring cups and spoons
- Colander or strainer
- Baking dish (if making desserts)
- Blender or food processor (optional for sauces)
Nutrition
Mulberry and rhubarb dishes offer a unique blend of flavors and nutrients. Below is the nutritional breakdown per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 120 kcal |
| Carbohydrates | 28 g |
| Fiber | 4 g |
| Protein | 2 g |
| Vitamin C | 15 mg |
| Potassium | 300 mg |
What to Serve With This Recipe
When I make mulberry and rhubarb dishes, I love pairing them with light, fresh sides like a crisp green salad or roasted vegetables to balance the flavors. For drinks, I often go for something revitalizing, like iced tea or a sparkling lemonade, which complements the tartness perfectly. It’s all about finding that sweet spot where everything on the table just clicks together.
Complementary Side Dishes
To really make a meal sing, pairing the right side dishes with mulberry and rhubarb recipes can take things to the next level. I love serving a fresh green salad with a tangy vinaigrette to balance the sweetness. Roasted vegetables, like carrots or parsnips, add warmth, while creamy mashed potatoes provide comfort. A side of crusty bread is perfect for soaking up any extra sauce. These combos always impress!
Beverage Pairing Options
Since mulberry and rhubarb dishes often have a mix of sweet and tangy flavors, I find that the right drink can really tie everything together. I love pairing these dishes with a crisp white wine, like a Sauvignon Blanc, or a lightly sweetened iced tea. For non-alcoholic options, sparkling water with a squeeze of lemon or a fruity herbal tea complements the flavors perfectly, balancing the dish beautifully.
