Sweet Skewers with Rhubarb and Kashubian Honey - photo 1
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Sweet Skewers with Rhubarb and Kashubian Honey

Snacks for Kids Regional Cuisine of Poland 45 min Easy 23 wyświetleń ~37.60 PLN * - (0)
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Description

Sweet skewers with rhubarb and Kashubian honey are a spring snack inspired by Kashubian cuisine: tart-sweet rhubarb stalks caramelized with local honey, served with a delicate dip made of cottage cheese and yogurt. The dish combines the freshness of spring ingredients with local honey, has a pleasant contrast of textures (soft rhubarb center, slightly caramelized surface), and an attractive appearance on colorful sticks — perfect for children and family gatherings. They can be served as a snack at a picnic, a dessert after a light lunch, or as part of a buffet at a party. Flavor profile: tangy rhubarb softened by the sweetness of honey, creamy dip balances the acidity and gives a pleasant, velvety texture. Visually: pink stripes of rhubarb, golden honey glaze, and a green accent of sorrel or strawberry as decoration.

Ingredients Used

Ingredients (9)

Servings:
4
  • Rhubarb 400 g
  • Honey 80 ml
  • Cottage cheese 200 g
  • Natural yogurt 150 g
  • Lemon 0.4 szt. (~30 g)
  • Rapeseed oil 15 g
  • Skewer 50 g
  • ✨ Opcjonalne
  • Strawberry 200 g
  • Sorrel 30 g
💰 Szacowany koszt dania: ~37.60 PLN (9.40 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Wash the rhubarb under cool, running water and dry with a paper towel. Trim the woody ends (about 1–2 cm). If the stalks are very thick or fibrous, peel the outer layer thinly with a vegetable peeler — run the knife along the stalk, removing only the fibrous skin.

Ingredients: Rhubarb
Use a cutting board and a sharp kitchen knife. Do not peel off too much flesh; it's enough to remove just the thick part of the skin. If you are using young rhubarb, peeling is often not necessary.
2

Cut the rhubarb into pieces 3–4 cm long on a diagonal (diagonal cuts have a larger surface area for glazing). If you are adding strawberries, wash them, remove the stems, and cut the larger ones in half so that they match the size of the rhubarb pieces.

Ingredients: Rhubarb, Strawberry
Use a sharp knife and a stable cutting board. Pieces 3–4 cm long are safe for children to hold and eat from a stick.

Glaze and dip

3

Prepare the glaze: pour honey (80 g) into a small saucepan and add lemon juice (30 ml). Heat over low heat for 2–3 minutes, stirring with a wooden spoon, until the honey becomes liquid and slightly thinner. Remove from heat and let sit for 2 minutes — the glaze should be hot but not boiling.

Ingredients: Honey, Lemon
Use a small saucepan with a thick bottom and a wooden spoon. Avoid intense boiling, as the honey may brown and lose its aroma. If the honey has thickened significantly, heat it gently.
4

Prepare the dip: in a medium bowl, mash the cottage cheese with a fork until smooth, add natural yogurt (150 g) and a tablespoon of honey from the saucepan (about 15 g) — mix until the consistency is creamy. Taste and if necessary, season with a little lemon juice (a few drops) to balance the sweetness. The dip should be smooth and slightly runny, easy for dipping.

Ingredients: Cottage cheese, Natural yogurt, Honey, Lemon
Use a bowl with a diameter of 20 cm and a fork or a small hand blender if you want a very smooth consistency. Don't add too much yogurt at the beginning — it's better to add it gradually.

Assembly

5

Skewer the ingredients onto the sticks: start with a piece of rhubarb (3–4 cm), then a piece of strawberry (if using), followed by more rhubarb. On one stick, alternate 3–4 pieces of rhubarb and possibly 2 pieces of strawberry, leaving 1–2 cm of free end for holding. Place the sticks side by side on a tray.

Ingredients: Rhubarb, Strawberry, skewer
Absolutely keep your fingers away from the tip of the knife and skewer the ingredients evenly. If you're doing this with children, show them the technique for holding the stick and assist them with skewering the sharp ends.
8

After baking/frying, use a brush and gently coat each skewer again with the remaining glaze. Arrange the skewers on a platter and let them cool slightly for 1–2 minutes (they will be hot).

Ingredients: Honey
A silicone brush and a wide spatula will help transfer the skewers without breaking them. Do not serve immediately after taking them out of the oven — the honey can be very hot and burn children.

Baking/Reheating

6

Preheat the oven to 200°C (top-bottom) or heat a grill pan over medium-high heat. If using the oven, place the skewers on a baking sheet lined with parchment paper and lightly brush them with canola oil (about 1 teaspoon for every 2–3 skewers). If using a grill pan, brush the sticks and the heated surface with a brush.

Ingredients: Rapeseed oil, skewer
The best option is a tray with a rack or baking paper. Use a silicone brush to apply the oil. If you are using an outdoor grill, soak the skewers 10 minutes beforehand to prevent them from burning.
7

Oven baking: place the tray in the preheated oven and bake for 8–10 minutes, until the rhubarb is soft but not falling apart; for the last 1–2 minutes, drizzle with glaze and continue baking until the glaze slightly caramelizes and takes on a golden color. Pan grilling: fry for 2–3 minutes on each side over medium-high heat, drizzling with glaze at the end and searing for 30–60 seconds until the glaze caramelizes.

Ingredients: Rhubarb, Honey, Rapeseed oil
Check the softness with a fork: the rhubarb should be easily pierced but not fall apart. When grilling, be careful not to burn the honey — lower the heat at the end if the glaze is browning too quickly.

Serving

9

Serve the skewers with a bowl of cottage cheese and yogurt dip on the side. If you are using sorrel, sprinkle finely chopped leaves over the skewers just before serving or place the leaves alongside as decoration. For children, you can thread smaller portions onto shorter sticks.

Ingredients: Cottage cheese, Natural yogurt, sorrel
Use small bowls for the dip and a decorative plate (e.g., colorful, child-friendly). Give the children instructions on gentle dipping so they don't spill the dip on the stick.

Additional tips

10

Alternatives: if you want a version without skewering, serve pieces of rhubarb and strawberry in small cups with a spoonful of dip. For adults, you can add a pinch of cayenne pepper to the glaze for a spicy contrast.

Ingredients: Rhubarb, Strawberry
For younger children, prepare smaller pieces and shorter sticks to avoid the risk of choking.

Fun Fact

💡

Rhubarb was valued in Poland as early as the 19th century, and local Kashubian honeys have a long tradition — beekeeping in Kashubia benefits from the richness of meadows and forests, which gives the honey a specific, multifloral aroma.

Best for

piknik wiosenny przekąska dla dzieci rodzinne przyjęcie w ogrodzie

Tips

🍽️ Serving

Serve the skewers slightly cooled so the honey doesn't burn your guests. Arrange the dip in small bowls next to them and serve extra lemon slices. For visual effect, add a sprinkle of finely chopped sorrel or mint leaves.

🥡 Storage

Store the prepared skewers in an airtight container in the refrigerator for up to 24 hours (the glaze will change the texture - the rhubarb will soften). Keep the dip separately in a closed container for up to 48 hours. To reheat, place the skewers in the oven at 160°C for a few minutes until they are slightly warm; avoid the microwave, as the honey will heat up too much.

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