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How to Cook Rhubarb Moos

Rhubarb - http://en.wikipedia.org/wiki/File:Rheum_rhabarbarum.2006-04-27.uellue.jpgThis is Day Eight of our One Month Grocery Shopping Strike! It’s also SuperBowl today…

So, we are still “cupboard cooking”. When I saw the beautiful lamb loin chops in the freezer, I also noticed our rhubarb we harvested in the summer, chopped & froze. Immediately, I thought of a great, hot dessert fit for this Canadian snow today.

One of my favorite rhubarb recipes is our traditional Kasper Family Rhubarb Moos.  In German, Moos (pronounced “mouse”) is a “dried fruit sauce” or dessert stew. It is most delicious, and a real dessert of love. It warms your soul.

Type: Dessert Recipe
Serve With: Heavy cream, if desired or on top of vanilla ice cream
Prep Time: 10 min
Cook Time: 35 min
Yield: 1 large stock pot full

The ingredients & instructions are listed below the video for measurements & directions. Please enjoy the video below.

Rhubarb Moos - CookingWithKimberly.comIngredients:

  • 6 cups rhubarb – sliced; either fresh or frozen
  • 5-6 cups water – or tea
  • 1 cup sugar – then add more if necessary to taste
  • 1/2 tsp butter
  • 1/8 tsp salt
  • 2 tbsp cornstarch – mixed thoroughly in 2 tbsp cold water


  1. In a large stock pot, add water and rhubarb and bring to a simmer for 25 minutes.
  2. Add 1 cup sugar and taste to see if the sweetness is good for you. If not, add more sugar 1/4 cup at a time and re-taste.
  3. Mix the cornstarch with cold water thoroughly, and very slowly add it to the simmering mixture and bring it back up to a simmer for 5 more minutes to ensure full thickening power.
  4. Finish with butter off the heat and stir in.
  5. Serve alone, with heavy cream poured in or on top of vanilla ice cream.


I hope you enjoyed this German Food Recipe on Cooking with Kimberly! Until next time…

Eat Deliciously!

P.S. Looking for a different moos recipe? Check this one out: German Holiday Moos

[tags]rhubarb, rhubarb recipe, how to cook rhubarb, rhubarb dessert, rhubarb dessert recipe, dessert recipe, German recipe, German food recipe, Eastern European recipe, winter recipe, warm dessert[/tags]

Photo Credit: Rhubarb – http://en.wikipedia.org/wiki/File:Rheum_rhabarbarum.2006-04-27.uellue.jpg

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Author: Kimberly Turner

Kimberly Turner is the web-chef behind CookingWithKimberly.com. Food writer, food consultant and general lover of the delicious treats on our planet, Kimberly brings you hearty content, delicious offerings, fun antics, and some down-home cooked love with her mom making cameos. Internet entrepreneur and marketer, International model, and Editor-in-Chief of a number of online publications. Be a Champion in Your Kitchen & Eat Deliciously!

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1 Comment

  1. Making this today for the Family – it’s still pretty cold here in the Early Spring – we had snow 2 days ago.

    This is warm, sweet & tangy – Absolutely delicious & just like my grandmother used to make for us at the farm house.

    Kimberly 🙂

    Post a Reply


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