Fruity mustard with rhubarb: Easy to make yourself
The Taste of Spring – spicy, fresh, surprising!
Rhubarb shows its versatility in spring: fresh, slightly tart, and perfect for reimagining classic basics. In combination with mustard, it creates a fruity-spicy accompaniment that instantly elevates simple dishes. Few ingredients, clear flavors – and a result that can be used in many ways.
One base, many possibilities – exactly the principle of the Ripple Regular Collection.
Ripple Regular: For Mustard, Vinegar & Clean Serving
The Ripple Regular Jars are ideal for anything liquid or that develops flavor – like this fruity rhubarb mustard. Perfect for infusing, storing, and serving directly in the jar.
The narrow opening ensures controlled work without spills and makes portioning particularly precise. With suitable accessories, the process becomes even simpler: the funnel for clean filling, the spout for precise dispensing, and the spice mill for additional aromatic depth.
Recipe: Fruity Rhubarb Mustard
Ingredients
- 300 g rhubarb
- 4–5 tbsp honey or maple syrup
- 160 g mustard seeds (yellow or mixed)
- 180 ml apple cider vinegar or light wine vinegar
- 1 tsp salt
- 1–2 tsp finely chopped tarragon or thyme
Serving Suggestion Ingredients
- 1 handful arugula
- 3–4 radicchio leaves
- 4–6 blackberries
- 2–3 tsp goat cheese
- 1–2 tsp rhubarb mustard
- 1–2 tsp olive oil
- Pinch of salt
- Handful of pecans
Preparation
- Soak mustard seeds: Pour vinegar over mustard seeds and let them soak for at least 2–4 hours (or overnight).
- Cook rhubarb: Cut rhubarb into small pieces and cook briefly with honey in a small saucepan until soft (approx. 5–8 minutes), until it falls apart. Then let it cool slightly.
- Blend: Put the soaked mustard seeds including vinegar and the rhubarb into a blender. Blend everything into a creamy, slightly grainy mixture.
- Season: Season with salt and optional herbs to taste.
- Infuse: Fill into jars and let it infuse for at least a few hours, ideally overnight.
How versatile your mustard is
The fruity rhubarb mustard pairs perfectly with cheese, sandwiches, grilled vegetables, or as a dressing base for bowls and salads. Served directly in the jar, it stays handy and becomes part of the table – simple, clear, and versatile.
Preparation: Spring Salad with Arugula
- Loosely arrange arugula on the plate.
- Roughly tear radicchio and place it in between.
- Add blackberries/pecans.
- Place goat cheese in 2–3 gentle dollops.
- Add rhubarb mustard in small dollops.
- Drizzle with a little olive oil and season with salt if desired.
Enjoy your spring salad with rhubarb mustard!
A system that works with your daily life.
Mix & Match: One base, many possibilities
A spicy base creates very different taste experiences: Rhubarb mustard works not only as a classic side dish, but also as a dressing component, dip or fruity accent in warm and cold dishes. One preparation thus becomes a flexible companion for many recipes.
This is how you can rethink mustard: as a dressing for salads, as a glaze for vegetables or as a spicy-fruity component in creative combinations.
This is how spring tastes in a jar
