Friday, 16 May 2008

Rhubarb

We grow rhubarb on our allotment


Always a prolific crop, here is the start of what I hope will be several ways of using some of it.





Rhubarb Crumble Cake


14 oz trimmed rhubarb
7 oz butter
10 oz SR flour
3 oz pale muscovado sugar
4 oz caster sugar
11/2 oz chopped hazelnuts
1 orange
2 large eggs
1/2 teaspoon ground cinnamon






For the nutty crumble topping:- Sift 4 oz flour into a bowl - add 3 oz butter, rub in roughly, stir in muscovado and nuts, set aside.


Cake mixture:- Slice rhubarb into 1-inch chunks and finely grate the rind of orange over it.
Put remaining 4oz butter, softened but not runny, caster sugar, remaining flour, spice, eggs and two tablespoons of the orange juice into a bowl and beat together.
Spoon cake mixture into a greased and lined 8 - 9 inch loose bottomed or spring clip cake pan. Scatter over rhubarb and orange, then cover the fruit with the crumble mixture.
Bake at 180c, Gas mark 4 for about one and a quarter hours. Cool slowly - don't turn out until completely cold - try to wait until the next day before eating.
You can make this with frozen rhubarb.






Rhubarb and Date Cake


6oz plain flour 170g

1/2 teaspoon baking powder

3oz margarine 85g

4oz caster sugar 115g

8oz trimmed chopped rhubarb 225g

4oz chopped stoned dates 115g

1 egg

4 tablespoons milk


Sift the flour and baking powder, rub in the margarine and stir in the sugar. The rhubarb should be in small pieces, add them and the chopped dates. Stir in the beaten egg and milk. We bake this in a 7" greased and lined tin, because that is what we have, but the recipe gives a 6 1/2" tin. Our result is rather a shallow cake. It is baked in a preheated oven, 190c mark 5 for one and a half to two hours. It can be a bit moist, but is delicious.


The recipe comes from a Mary Ford book, and says it will serve 12, not in our house!!



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Rhubarb and Ginger Crumble




First, bake your rhubarb in a hot oven, preferably in a shallow layer, do not add any liquid, bake for about ten minutes, when the juice of the rhubarb should be appearing in your dish. Cut up some crystallised ginger in thin slices and add to your dish. We love ginger so add quite a lot, and it loses it's heat somewhat when baked in with the rhubarb, bake for another five minutes, then stir in a dessertspoonful of honey. If the dish is not the one you want to serve your crumble in transfer the fruit, making sure you keep every scrap of juice. Add a crumble topping, 6oz flour, 3oz butter, 2 to 3oz sugar, and cook in a moderate oven, 180c Mark 4, for 30-40 minutes.



The rhubarb, ginger and honey mix is also delicious chilled, served with Greek yoghurt. Just make sure that the rhubarb is cooked enough, but still holding its shape, and you may feel it needs more honey.






Rhubarb Jam with lemon and orange


2½lbs prepared rhubarb
rind and juice of three sharp, but not Seville, oranges
juice 1½ lemons
2½lb granulated sugar.

Grate the rind from the oranges, or use a zester.
Cook the rhubarb with rind and the juice from the oranges and lemons until tender.
Add the sugar, and when it has dissolved, boil until setting point is reached.

Because there is not very much liquid in this recipe it will set quite quickly.

I've found a couple more interesting rhubarb ideas from Britains Best Dish
The first one is Joanne Temple's Rhubarb Bread and Butter Pudding, in which she layers cooked rhubarb with the slices of buttered bread, and the second is
Anne Aitken's Yorkshire Ginger Parkin served with cooked rhubarb and a sticky ginger sauce.
If you click on the link it will bring you to the recipe page.