Recipe for: Skewers with Kashubian ham and pickled rhubarb - photo 1
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Recipe for: Skewers with Kashubian ham and pickled rhubarb

Snacks for Kids Regional Cuisine of Poland 60 min Easy 3 wyświetleń ~17.91 PLN * - (0)
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Description

Delicate, spring skewers combining salty, smoked Kashubian ham with slightly sour, crunchy pickled rhubarb, fresh asparagus, and a hint of sorrel. A dish inspired by Kashubian cuisine — simple, colorful, and kid-friendly: small portions, no spicy seasonings, and an interesting combination of textures. The skewers are perfect as a snack for family gatherings, picnics, and children's parties — they can be served with a mild yogurt dip or on their own. They look aesthetically pleasing on a platter, and the contrast of pink rhubarb and green asparagus attracts the attention of little gourmets.

Ingredients Used

Ingredients (11)

Servings:
12
  • Kashubian ham 300 g
  • Rhubarb 150 g
  • Apple cider vinegar 100 ml
  • Sugar 30 g
  • Cheese 150 g
  • Asparagus 200 g
  • Sorrel 30 g
  • 🌿 Przyprawy
  • Salt 2 g
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Dill 1.5 pęczki (~30 g)
  • Sesame 10 g
💰 Szacowany koszt dania: ~17.91 PLN (1.49 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Marinated rhubarb

1

Wash the rhubarb, trim the ends, and cut the stalks into pieces 2-3 cm long. In a small pot, combine apple cider vinegar (100 ml), sugar (30 g), salt (2 g), and black pepper (2 g). Heat over medium heat until the sugar dissolves (about 2-3 minutes), stirring with a wooden spoon. Remove from heat and pour the hot marinade over the chopped rhubarb. Let it sit for at least 20 minutes at room temperature, then refrigerate for 10-15 minutes — the rhubarb should soften while retaining its shape and pink color.

Ingredients: Rhubarb, Apple cider vinegar, Sugar, Salt, Black pepper
Use a small pot of 1–1.5 l and a wooden spoon. If the rhubarb is still tough after 20 minutes, leave it for another 10-15 minutes. Do not cook the rhubarb in the marinade for longer than 1–2 minutes to prevent it from falling apart.

Preparing the asparagus

2

Wash the asparagus and snap off the woody ends (bend the asparagus, the breaking point will indicate the natural spot). Cut each asparagus into pieces about 3-4 cm long (so they fit on a skewer). Bring a pot of water (about 1.5 l) to a boil and lightly salt it; add the asparagus for 1.5-2 minutes, until they are bright green and slightly crisp. Immediately transfer to a bowl of cold water and ice (ice bath) to stop the cooking process and set the color. Dry on a paper towel.

Ingredients: asparagus, Salt
Use a colander and a separate bowl with ice. The blanching time is short — 1.5–2 minutes; if you do it longer, the asparagus will lose its crispness and color.

Chopping ingredients

3

Cut the yellow cheese into cubes with a side of about 1.5 cm. Cut the Kaszubska ham into rectangular strips or cubes the size of the cheese pieces (so they can be easily skewered). Remove the rhubarb from the marinade and drain in a sieve — leave some marinade for flavor, but the pieces should be moist, not soaked in liquid.

Ingredients: Cheese, Kashubian ham, Rhubarb
Use a sharp knife and a cutting board. If the ham is very thin, roll up the slice and cut it into strips 1.5 cm wide.

Assembling the skewers

4

Take a wooden skewer (or short toothpicks). Thread the ingredients in this order: a piece of ham (you can roll the slice), a cube of cheese, a piece of pickled rhubarb, a piece of blanched asparagus, optionally a leaf of sorrel folded in half and pressed in at the end. Each skewer should have 4–5 ingredients; do not pack too tightly — leave some space so the pieces do not crush against each other.

Ingredients: Kashubian ham, Cheese, Rhubarb, asparagus, sorrel, Dill
Use a tray with a rim (20x30 cm) to comfortably arrange the finished skewers. If you are making them for younger children, use short, blunt toothpicks. Additionally, you can add dill to enhance the flavor.

Finishing and serving

5

Arrange the skewers on a platter in rows, optionally sprinkle with toasted sesame seeds (10 g) and finely chopped dill (if using). If desired, lightly brush the remaining marinade (1–2 teaspoons) over them — do not drown the skewers, they should be moist, not wet. Serve immediately or chill for 10–15 minutes in the refrigerator before serving.

Ingredients: Sesame, Dill, Rhubarb
It's best to serve on a wide platter or board. You can prepare a small cup with a yogurt dip (natural yogurt + a bit of honey) on the side for dipping if the kids enjoy that.

Fun Fact

💡

Kashubian cuisine is famous for its smoked meats and fresh garden ingredients. Rhubarb, popular in the region in spring, was traditionally used in compotes and cakes, and in this recipe, we use it in a marinade as a contrast to the smoked ham.

Best for

piknik wiosenny przyjęcie dla dzieci rodzinny stół Wielkanocny (jako przystawka)

Tips

🍽️ Serving

Serve the skewers chilled for 10–15 minutes. Arrange them so that the colorful rhubarb and green asparagus are visible. For younger children, remove the toothpicks before serving or use safe short sticks. You can serve a mild dip made of natural yogurt with a bit of honey and lemon juice on the side.

🥡 Storage

Store the skewers in the refrigerator covered for up to 24 hours. Rhubarb loses its crunch over time, so it's best to assemble the skewers just before serving. Reheating is not recommended — cheese and ham taste best cold.

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