Horfield and District Allotments Association

Rhubarb

To make rhubarb jelly: by Christine Styles

 

Put about 2-3lbs of chopped up rhubarb, 2-4 Tablespoons of sugar, ½ a vanilla pod & about 100ml water in a good heavy oven pot, bring to the boil then put in the oven at 100ºC for about 2 hours. Add more sugar if necessary when cooked.

If you want clear jelly strain. If you don't mind foggy jelly & can't bear to throw anything away remove vanilla pod & whizz with a hand blender.

Measure & add gelatin according to makers instructions. Takes a day to set.

If you want really clear jelly you can do amazing things with egg whites - consult a really posh cook book.

If you want a very grown up version with alcohol Nigella does one, find it at   http://tiny.cc/5cpqdw

 

Rhubarb Crumble

3 – 4 good sized stalks of rhubarb – washed, trimmed and cut into 1cm  [½inch] slices

3 Tblsp sugar

1 Tblsp plain flour

Topping

100gm [2oz] plain flour

100gm [2oz] rolled oats

75gm [ 3oz] butter

50gm [2oz] soft brown sugar

Method

• Mix the prepared rhubarb, flour and sugar then arrange in a suitable pie dish – approx 1 litre [2 pt].

• For the topping, mix the flour, oats and soft brown sugar then rub in the butter as finely as possible.

• Sprinkle the topping over the rhubarb evenly.

• Bake in a moderate oven [180ºC or 5 gas] for approx 40 – 45 minutes until the topping is golden brown and the fruit is soft when checked with a skewer.

• Serve with custard, ice-cream or double cream. Enjoy.

 

Rhubarb Sponge Pudding

3 – 4 good sized stalks of rhubarb – washed, trimmed and cut into 1cm [½ inch] pieces

2 Tblsp sugar

Topping

75gm [3oz] butter

75gm [3oz] caster sugar

2 medium to large eggs

100gm [4oz] plain flour } or  100gm self raising flour

1 tsp baking powder       }

Method

• Stew the rhubarb with the sugar until soft – allow to cool. Put into the pie dish.

• Cream the butter with the sugar until pale and creamy.

• Gradually beat in the lightly whisked eggs.

• Sieve the flour with baking powder and fold in gently.

• Spread this mixture over the cooled rhubarb ensuring it has all been covered.

• Bake in a moderate oven – [180ºC, No 5 Gas] for approx 45 minutes to 1 hour. Reduce the heat if necessary in the later stages.

• Serve hot with custard or cream.

 

Rhubarb and Ginger Pie

Ingredients – for a 1 litre ( 1½ - 2 pint) pie dish

4 good-sized stalks of rhubarb

3 Tblsp. sugar

A few pieces of crystallised or stem ginger in syrup – finely sliced

Short crust pastry

150g plain flour (6oz)

75g margarine or butter (3oz)

6 tsp cold water approx.(this amount may vary slightly depending on the weather and the flour you are using – you need the ingredients to bind together without being sticky).

Method

• Sieve the flour and salt into a baking bowl. Add the margarine and rub in with your finger tips to create a texture like fine breadcrumbs – don’t allow the mixture to become sticky.

• Add the water slowly to ensure the ingredients combine without becoming too soft.

• Knead gently to combine the ingredients for a short time – 1 minute.

Making Pie

• Preheat the oven to 180°C, Mark 6 gas

• Wash and trim the rhubarb. Cut into 1cm or half inch long pieces.

• Put a layer of rhubarb on the bottom of the dish, sprinkle with half of the sugar and ginger

• Repeat this process.

• Roll out the pastry on a lightly floured board to ½ cm thick approx.(¼in)to the shape of the pie dish. Cut off a strip of pastry wide enough to go around the rim of the dish

• Wet the edges of the pie dish with water and apply the strip to the edges. Wet the top of the pastry strip with water.

• Put the pastry on top of the pie. Trim and seal the edges. Put a small slit on the top of the pie to allow the steam to escape.

• Bake for about 15 – 20 minutes then reduce the temperature and bake for a further 15 – 20 minutes to ensure the fruit is cooked. Don’t allow the pastry to burn

• When baked, sprinkle the top with a little caster sugar immediately and serve with cream, ice-cream or crème fraîche.

 

Rhubarb Fool – serves approx 4 portions

2 – 3 stalks of good / sweet rhubarb

1 Tblsp soft brown sugar

For the custard

450 ml [ ¾ pint ] single cream

1½ Tblsp soft brown sugar

1 Tblsp cornflour

3 egg yolks – medium to large eggs

Method

• Wash, trim and slice the rhubarb into 1cm [½ inch slices].

• Cook gently with the sugar until soft – stir occasionally – don’t allow to ‘catch’.

• Allow the rhubarb mix to cool.

• Put the cream in a saucepan and heat until it is boiling gently. Don’t allow it to burn.

• In the meantime – put the egg yolks, sugar and cornflour into a bowl and mix well.

• Whish in the boiling cream then return to the saucepan.

• Continue to whisk this mixture over a gentle heat until it thickens then, remove from the heat.

• Cool.

• Mix the rhubarb and custard mixtures thoroughly then spoon into individual dishes.

• Chill and serve with whipped cream or crème frâiche – decorate with some mint leaves.

 

Rhubarb and Ginger Jam

1 – 1.2 kg Rhubarb [  5 – 6 good sized stalks] – washed, trimmed and cut into 1 cm [ ½ inch slices]

Allow the same weight of sugar as rhubarb

25 gm [1oz] root ginger

100gm [4 oz] stem or crystallised ginger

Method

• Put the prepared rhubarb into a non-metallic bowl/basin and sprinkle the sugar over.

• Cover and leave it overnight or for about 12 hours.

• Put the fruit into a large saucepan or preserving pan.

• Smash the root ginger with a pestle or similar and wrap in a piece of muslin – add to the rhubarb mix.

• Heat the rhubarb gently then bring to the boil.

• Add the chopped crystallised ginger then boil briskly until all of the fruit is very soft and the jam starts to thicken – as rhubarb is not really a fruit and there no pectin it will not ‘set’ like other jams – it will not set like other jams.

• Pot and cover in the usual way.

 

Rhubarb Chutney

3 – 4 good stalks of rhubarb – washed, trimmed and sliced – about ½ kilo or 1 lb

Approx 1 inch square [ 2cm] fresh ginger – peeled and grated

3 – 4 large garlic cloves – peeled and finely chopped

1 – 3 chillies – depending on desired heat[ my favourites are Joe’s Long - predictable heat and perform well even in cool conditions – they also dry and store well] if you don’t want it too hot, don’t use the seeds.

2 tsp Allspice

1 tsp salt

100 gm raisins, sultanas or chopped dates

175 gm [6 oz] sugar

500ml [ 1pint] malt vinegar – you can use wine or cider vinegar if you prefer

Method

• Prepare the rhubarb and finely chop the ginger, chilli and garlic.

• Put all the ingredients into a preserving pan.

• Bring to the boil then lower the heat until all of the ingredients have softened and the rhubarb is well broken down.

• This should take about 30 – 40 minutes and the mixture should have the texture of a soft jam.

• Pot up in sterilised jars, seal and label.

 

 

Recipes:

 * Rhubarb Jelly

 * Rhubarb Crumble

 * Rhubarb Sponge Pudding

 * Rhubarb and Ginger Pie

 * Rhubarb Fool

 * Rhubarb and Ginger Jam

 * Rhubarb Chutney

lateApril2012 005 24Feb2011 006