April 22, 2014

Rhubarb time! Spring is just the best time a year when it comes to juicy fruit and vegetables. Rhubarb is quite a resilient little plant. My parents planted their rhubarb a good 30 years ago and it seems to magically reappear each year again. I love its quite unique, sour flavor. So be prepared – there gonna be some more recipes coming before the rhubarb starts to flower again.



  • 0.5 cup strawberries
  • 0.5 cup rhubarb
  • 1 egg
  • 1 tablespoon sugar
  • 100g flour
  • 0.5 cup milk
  • oil [for frying]

_ wash strawberries

_ skin rhubarb and cut into small slices

_ combine egg yolk, salt, sugar, flour and milk

_ mix until all lumps are gone

_ whisk egg white into soft peaks

_ add beaten egg whites to batter

_ heat oil in a pan

_ dip fruit slices into batter


_ try to put each fruit piece into the pan separately [you can also make one big pancake]

_ fry until golden brown and flip over

_ remove from pan when golden on both sides

_ rest on a paper towel before serving


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