Frangipane with rhubarb


350 g flour
225 g butter
100 g powdered sugar
75 g egg yolks (± 3 egg yolks)

225 g butter
225 g caster sugar
175 g ground almonds
50 g flour
4 eggs
3 tablespoons raspberry jam
1 kg rhubarb
demarara sugar, to taste
2 tablespoons grenadine
icing sugar, for dusting


To make the dough, place the flour, powdered sugar and salt in a large bowl. Make a well in the middle and add the butter and egg yolks. Knead the butter and eggs to combine and then gradually incorporate the flour. If the pastry seems too dry, add extra egg yolk or a little cold water. Knead the pastry gently until soft but not sticky. Cover with plastic and place in the refrigerator for 30 minutes.

Roll the pastry out on a lightly floured surface to a thickness of 5 mm to line a tart tin of 20 cm in diameter.

Allow the pastry case to rest in the fridge for about an hour so that it won’t shrink on baking. Bake the pastry case blind – line the with a piece of baking paper or aluminium foil and fill with dried beans or rice. Place in preheated oven at 180°C for about 15 minutes or until the pastry is cooked. Remove the beans and paper or foil. Brush the pastry with an egg yolk return to the oven for another 5 minutes or until the pastry is golden.

Cut the rhubarb into 1 cm pieces, place on a roasting tray and sprinkle with demarara sugar to taste and 2 tablespoons grenadine. Roast at 200C for 10 minutes. Allow to cool.

To make the frangipane, beat the butter and sugar together in an electric mixer until light. Mix the ground almonds and flour together in a separate bowl. Add the eggs to the butter-sugar mixture, one at a time, followed by a spoonful of the almond-flour mixture. Once all the eggs have been added, add the brandy and remaining almond mixture.

Spoon the  jam into the pastry case. Spoon the rhubarb in a single layer and spoon the almond filling on top. Bake in the oven for 30-35 minutes or until gilden brown and set. Allow the tart to cool in the tin. Dust with icing sugar before serving.

Rhubarb Crumble

We've reworked the classic rhubarb crumble to make it into a more sophisticated dessert.


Serves 2

300g rhubarb
50g sugar
2 star anise
vanilla, to taste
few knobs of butter
powdered sugar

200g flour
125g butter
110g demarara sugar
1/4 teaspoon salt

Preheat an oven to 200C. Wash the rhubarb and cut diagonally into 2 cm pieces.

Place on a roasting tray with the sugar, vanilla, star anise and butter. Roast for about 10-15 minutes until tender but not breaking up. Set aside to cool.

To make the crumble, place the flour, sugar and salt in a bowl. Rub in the butter with your fingers until it resembles breadcrumbs. Line a baking tray with baking paper and sprinkle some of the crumble mixture in a ring mould to form discs. Repeat until the tray is full.

Bake them in the oven for about 10-12 minutes or until golden brown. Allow to cool.

To assemble, spoon some of the roasted rhubarb on to a serving dish. Top with the crumble disc, dust with icing sugar and serve.


voor 2 personen

300g rabarber
50g suiker
2 steranijs
vanille, naar smaak
paar klontjes boter
powdered sugar

200g bloem
125g boter
110g rietsuiker
1/4 theelepel zout

Verwarm een oven op 200C. Spoel de rabarber af en snijd schuin in 2 cm stukjes.

Doe de rabarber een ovenschaal met de suiker, vanille, steranijs en boter. Rooster ongeveer 10-15 minutes totdat de rabarber zacht is maat niet uit elkaar valt. Zet opzij om af te koelen.

Maak de crumble; doe de bloem, suiker en zout in een kom. Wrijf de boter met je vingers erdoorheen totdat de mengsel als broodkruim eruit ziet. Bedek een ovenschaal met bakpapier en maak rondjes van de crumble mengsel met een ronde uitsteker. Herhaal totdat de schaal vol is.

Bak in de oven ongeveer 10-12 minuten of tot goudbruin. Laat afkoelen.

Om de crumble in elkaar te zetten, lepel de geroosterde rabarber op een bord. Let een rondje van de crumble erbovenop. Bestrooi met poedersuiker en serveer.


Souffle crepe with Rhubarb

Make this spring take on a classic shuffle omelette. It's tart, sweet and utterly delicious!!

Serves 2

100 g flour
100 ml milk
2 egg whites
2 egg yolks
50 g sugar
50 g grated fresh ginger
300 g rhubarb
juice of 1/2 lemon
50 g butter
powdered sugar

Wash the rhubarb and cut diagonally into 2 cm pieces. Grate the ginger finely.

Heat a pan with the butter and add the rhubarb, lemon juice, sugar, vanilla and a dash of water. Cook for 3-4 minutes and set aside.

Separate the egg yolks from the egg whites.

Sift the flour and add egg yolks and milk, stirring with a whisk until smooth.

Beat the egg whites almost in a bowl and add the sugar while whisking. Gently fold the egg whites into flour / milk / egg yolk mixture.

Heat a frying pan with a knob of butter and fry 2 crepes.

Place the crepe on a plate, spoon in half of the rhubarb compote and fold the other half of the crepe over. Sprinkle with powdered sugar and serve.


voor 2 personen

100 g bloem
100 ml melk
2 eiwitten
2 eidooiers
50 gr suiker
50 gr geraspte verse gember
300 gram rabarber
sap van 1/2 citroen
50 gram boter

Was de rabarber en snijd ze in schuine stukjes van 2 cm. Rasp de gember fijn.

Verwarm een pannetje met de boter en voeg hier de rabarber, citroensap, suiker, vanille en scheutje water toe. Kook 3-4 minuten en zet opzij.

Scheid de eidooiers van het eiwit.

Zeef de bloem en voeg eidooiers en melk toe, roer glad met een garde

Klop de eiwitten bijna stijf in een kom en voeg daarna al kloppend de suiker toe. Meng eiwitten voorzichtig door bloem/melk/eigeel mengsel.

Verwarm een koekenpan met een klontje boter en bak hierin 2 crêpes

Leg de crepe op een bordje, lepel op een helft wat rabarbercompote en vouw de andere helft van de crêpe er overheen. Bestrooi met poedersuiker en serveer.

Easy Rhubarb Crumble

Rhubarb is in season right now and this is probably the easiest rhubarb crumble using ingredients probably everyone has in their store cupboard at home.

Serves 2

3 stalks rhubarb
10g butter, for greasing the ramekins
50g castor sugar (or extra to taste)

crumble topping
50g crunchy muesli

Preheat the oven to 180 °C.

Cut the rhubarb into small pieces.

Transfer the rhubarb to a small pan and add 3 tablespoons sugar (or extra to taste) and cook until the rhubarb is tender, about 4 minutes.

Spoon the rhubarb into ramekins or ovenproof dishes and sprinkle generously with the muesli.

Place in the oven for 10 minutes until the crumble is heated through and lightly toasted.

Serve warm or cold with cream or ice cream.

Rhubarb and Basil Syrups

Flavoured syrups are great ways to make mocktails or other flavoured drinks. They keep well for a few weeks in the fridge and only require a few ingredients.

Here are 2 recipes, one for a rhubarb syrup and one for a basil syrup. Great flavours for spring and also here are great mocktail ideas .

Rhubarb syrup 


1,25 kg fresh or frozen chopped rhubarb
500 ml water
500 g sugar
1 vanilla pod

Place the rhubarb in a pan with the sugar, water and vanilla. Bring to the boil, simmer for a few minutes and strain so that you have a clear pink syrup. Cool, pour into a bottle and store in the fridge.

To make a cocktail, mix 30 ml of the syrup with about 120 ml sparkling water. Add ice and garnish with mint leaves.

Basil syrup
500 g water
500 g sugar
50g  basil

Kombucha and basil mocktail

1 bottle ginger kombucha
slices ginger
Black pepper

Place water and sugar in a saucepan, heat until boiling, then cool. Add basil to the syrup and blend.

Peel the ginger and cut into slices about 5mm thick.

Put two slices of ginger and the 30 ml basil syrup into a glass. Add ice cubes. Pour in about 150 ml kombucha. Mix it all through and grind black pepper on top. Serve immediately.

Rhubarb Lemonade

For 8 glasses

For the Rhubarb Syrup

1,2 kg rhubarb, peeled and diced
480 g castor sugar
450 ml water

For the Rhubarb Lemonade

sparkling water
lemon slices
mint leaves


To prepare the rhubarb lemonade first combine the rhubarb, sugar, and water in a large saucepan.

Cook over a medium heat, stirring frequently for 20-25 minutes until the rhubarb is soft and the syrup has slightly thickened.

Strain the syrup through a fine sieve lined with muslin or cheesecloth, sat over a bowl.

Press the rhubarb against the side of the sieve with the back of a spoon to extract as much syrup as possible.

Pour the rhubarb syrup into a jar, seal well, and chill until ready to serve.

To Serve

Pour 50 ml of rhubarb syrup into serving glasses.

Top up with chilled sparkling water, stir briefly, and garnish the rhubarb lemonade with lemon slices and mint leaves before serving.

Rhubarb and Strawberry Eton Mess

This is one of those desserts that's easy to make and always a guaranteed success.

Serves 6-8

Meringues, crumbled

Rhubarb compote
1 kg rhubarb
sugar to taste
1 vanilla pod or 2 star anise
a splash of water to get it going

750 g strawberries, rinsed, hulled and halved
750 ml cream, whipped and sweetened with a touch of sugar

Make the meringues according to the recipe. You'll find the recipe by clicking above.

Make the rhubarb compote by trimming the rhubarb if stringy. Chop roughly and place in a pan with sugar (start with about 200 g and add more according to your taste), the vanilla pod or star anise and a splash of water. Bring to the boil and simmer until the rhubarb is soft, with some pieces still holding their shape. If your rhubarb isn't very pink, you can always add some Grenadine syrup to give it a blushing pink colour. Allow to cool completely.

To assemble the Eton Mess, take a large glass bowl. Crumble some meringues in the base and spoon in some rhubarb compote and scatter over some strawberries. Top with a third of the cream and repeat. You want to end with a layer of cream. Top a few strawberries and crumbled meringues and serve straight away.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours