Rhubarb recipes: From crumble to posset
400g rhubarb (washed and cut into approx 5cm batons)
5 drops of vanilla extract
Zest and juice of 1 lime
100g light brown sugar
Method:
Set an oven at 180C.
Place a sheet of aluminum foil (approx size of 2 x A4 sheets) on your work top. Lay your rhubarb on one side (ensure they are laid uniform) and leave the other side empty.
Mix the zest and juice of lime, vanilla extract and brown sugar together and sprinkle over the rhubarb.
Fold the empty side of the foil over the rhubarb to each corner and then fold each side into towards the centre 2-3 times, to wrap the rhubarb tightly, like an envelope (the better the seal the faster the rhubarb will cook, retaining all of its lovely flavour and juices).
Place the foil envelope onto a ceramic tray (this is to allow you to use the juices, should any leak out) and cook for approx 25-35 minutes.
Remove from the oven, allow to cool for 5 minutes before carefully opening the bag and serve.
Serving suggestions: Serve with warm ginger custard, crme fraiche or clotted cream. Or go savoury with roasted duck or chicken.
Rhubarb crumble
170g ground almonds (replace with oats, if nut free)
60g pecan nuts (chopped fine) replaced with pumpkin seeds for nut free)
Zest of 1 orange
800g of rhubarb (washed and chopped into approx 3cm)
200g blueberries (adds a lovely sweetness and colour)
150g light brown sugar
Method:
For the crumble mixture:
Rub together the flour, sugar and almonds, making sure there are no lumps in the sugar (Muscovado sugar can get quite lumpy). Then add the butter in 3 stages and rub together, until you have a breadcrumb consistency.
Lastly, add the pecan nuts and stir in thoroughly.
For the fruit base:
Add the sugar and rhubarb to a large pan and cook on a medium heat, until the rhubarb has slightly softened.
Remove from the heat and lightly stir in the blueberries.
Place the mixture onto a tray to cool.
Preheat an oven to 180C, divide the filling into individual heat proof ramakins or one large heat proof dish. Sprinkle with the crumble mixture (do not press down) and bake for 15-20 minutes or until golden in colour and the filling is starting to bubble at the sides.
Serving suggestion: Serve with ginger custard or ice cream.
Lemon and ginger posset
500ml double cream
250ml castor sugar
4 lemons (juice and zest) If you can, source good quality lemons leafy and unwaxed. Amalfi lemons are the best, if in season. It makes all the difference!
20g root ginger (peeled and finely grated)
2 sheets of bronzed gelatin, soaked in ice cold water
Method:
Place the cream, sugar and ginger in a medium sized pan and bring to the boil.
Remove from the heat, add the lemon juice and then the soaked gelatin.
Stir well and pass through a fine sieve, into a pouring jug.
Pour into ramakins or glasses and allow to set in the fridge for 5 hours.
Serve with the compote of Rhubarb and vanilla. (Recipe below)
Rhubarb compote
Monday, May 22, 2023 at 5:30 am