Recipe for: Kashubian sandwiches with cottage cheese and sweet rhubarb - photo 1
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Recipe for: Kashubian sandwiches with cottage cheese and sweet rhubarb

Snacks for Kids Regional Cuisine of Poland 45 min Easy 2 wyświetleń ~22.31 PLN * - (0)
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Description

Delicate, spring canapés inspired by Kashubian cuisine: on a slice of rye bread, creamy cheese sweetened with powdered sugar is layered with slightly sour, gently sautéed pieces of rhubarb. The dish combines the creamy texture of the cheese with the juicy, pink note of rhubarb and the fresh green of sorrel, creating a child-friendly, colorful snack with a balanced flavor. Perfect for breakfast, afternoon tea, or a picnic — serve cold, with warm herbal tea or buttermilk. The canapés are quick to prepare, use seasonal rhubarb and local cheese, and their simplicity makes them easy to take on a walk or serve at a family gathering.

Ingredients Used

Ingredients (8)

Servings:
4
  • Whole grain rye bread 320 g
  • Semi-fat cottage cheese 400 g
  • 18% cream 80 ml
  • Powdered sugar 30 g
  • Rhubarb 300 g
  • Sorrel 30 g
  • 🌿 Przyprawy
  • Salt 1 g
  • ✨ Opcjonalne
  • Butter 30 g
💰 Szacowany koszt dania: ~22.31 PLN (5.58 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing rhubarb

1

Wash the rhubarb under cold water. Trim the ends (about 1 cm) and, if the stalks are very fibrous, thinly peel the outer layer with a vegetable peeler. Cut the stalks into diagonal pieces about 1 cm wide. Place the chopped rhubarb into a medium pot.

Ingredients: Rhubarb
Use a cutting board and a sharp kitchen knife; young rhubarb stalks usually do not require peeling. If the rhubarb is tough, peel it thinly.
2

In the pot with rhubarb, add 20 g of powdered sugar (part of the previously measured amount) and 10 ml of water (about 10 g). Add 1 g of salt. Heat over medium heat for 6-8 minutes, stirring with a wooden spoon every 1-2 minutes, until the rhubarb softens and starts to break down but still retains a chunky texture. After removing from heat, set aside to cool — you can slightly reduce the excess juice by cooking for another 1-2 minutes.

Ingredients: Rhubarb, Powdered sugar, Salt
Use a pot with a diameter of 18-20 cm and a thick bottom to prevent the rhubarb from burning. The cooking time depends on the maturity of the stalks — younger ones soften faster. The rhubarb should be soft but not completely overcooked.

Cottage cheese

3

In a large bowl, transfer 400 g of semi-fat cottage cheese. Add 80 g of 18% cream and 10 g of powdered sugar (the rest of the sugar has been divided between the rhubarb and the cottage cheese). Mash the cottage cheese with a fork or use a hand mixer on low speed for 30-45 seconds until the mixture becomes smooth and creamy. Taste and, if necessary, add the remaining powdered sugar to taste (up to a total of 30 g).

Ingredients: Semi-fat cottage cheese, 18% cream, Powdered sugar
Use a large bowl and a fork or a mixer with a whisk attachment. If you want a very smooth cream, blend for an additional 20-30 seconds. The mixture should be creamy, without large lumps of cheese.

Bread preparation

4

Prepare 8 slices of rye bread. If you have a toaster, toast the slices until light golden brown (about 2-3 minutes). If you are using an oven, set it to 180°C and toast for 4-6 minutes on a rack. If you wish, spread a thin layer of about 3-4 g of butter on each slice (optional) immediately after toasting — the butter will protect the bread from becoming soggy.

Ingredients: whole grain rye bread, Butter
The best option is a skillet/grill or a toaster. Make sure the slices are slightly crispy — too soft bread will quickly soak up the rhubarb.

Assembly

5

On each toasted slice, evenly spread 50 g of the prepared cottage cheese (use a butter knife or spoon and spread a layer about 0.5 cm thick). Then, place 30-35 g of warm or cooled rhubarb in the center of each canapé — do not pour the liquid juice over the entire canapé, use a strainer or spoon to drain excess juice. Decorate each canapé with 2-3 leaves of sorrel arranged on the side or in the center.

Ingredients: Semi-fat cottage cheese, Rhubarb, sorrel, whole grain rye bread
Use a slotted spoon if the rhubarb has released a lot of juice — this will prevent the bread from becoming soggy. If you are making sandwiches for small children, cut them into smaller triangles.

Decoration and serving

6

If you want, before serving you can lightly sprinkle the sandwiches with a bit of powdered sugar (optional) or drizzle a drop of honey over the rhubarb (if using honey, be mindful of allergies). Serve immediately to keep the bread crispy. On the plate, arrange a few slices of rhubarb and a few leaves of sorrel for aesthetics.

Ingredients: Powdered sugar, sorrel, Rhubarb
Use a small sieve to sift the powdered sugar. For little ones, avoid honey under 1 year of age.

Cleaning and Storage

7

Store the remaining cottage cheese in a sealed container in the refrigerator for up to 48 hours. Keep the leftover rhubarb in an airtight container and store it in the refrigerator for up to 24 hours; before reusing, heat it or drain the juice.

Ingredients: Semi-fat cottage cheese, Rhubarb
Use a glass container with a lid to store the cottage cheese; before reusing, check the smell — if it is more sour than usual, throw it away.

Fun Fact

💡

In Kashubia, sweet and sour combinations with local fruits and greens are popular; sorrel has traditionally been used as an addition to soups and salads, and here it adds a distinctive freshness to the sweet curd with rhubarb.

Best for

podwieczorek piknik przyjęcie dla dzieci

Tips

🍽️ Serving

Serve the sandwiches chilled, but not straight from the fridge — the cheese tastes best at room temperature. For adults, you can add finely grated lemon zest to the cheese instead of extra sugar. Cut the sandwiches into small triangles if you are serving them to children at a party.

🥡 Storage

Ready sandwiches are best consumed immediately (within 1 hour). If you need to store them, transfer the cheese and rhubarb to airtight containers and keep them in the fridge (cheese for up to 48 hours, rhubarb for up to 24 hours). Do not store assembled sandwiches for longer than 4-6 hours, as the bread will become soft.

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