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by michelle

Posts Tagged ‘rhubarb

rhubarb custard cake

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Ruth made this attractive cake for a gathering recently. Lovely and moist and not too sweet with a good tang from the rhubarb. If rhubarb is not in season the cake will work just as well with other fruit.

Preheat your oven to 180ºC. Lightly grease a 20cm round cake tin and line with baking paper. Cook 200g rhubarb with 1 tablespoon of caster sugar until soft and a little jammy. Set aside to cool. In a small saucepan combine 1 tablespoon of custard powder, 2 teaspoons of caster sugar, of a cup of milk and ½ a teaspoon of pure vanilla essence. Stir and cook until the custard is thick. Set aside to cool. Now beat 75g of butter, of a cup of caster sugar and 1 teaspoon of grated orange zest until light and fluffy. Beat in 2 eggs one at a time. Sift together of a cup of self-raising flour and ½ a cup of wholemeal self-raising flour. Now stir the sifted flours and of a cup of milk into the cake mixture until well combined. To assemble the cake spread  of the mixture in the prepared cake tin. Place the rhubarb over the cake mix then add the custard. Top with the remaining cake mix and bake for 55 minutes or until a skewer inserted into the cake comes out clean. Allow to cool in the tin for 5 minutes before turning out. When cooled dust with icing sugar and serve with natural yoghurt.

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Written by michelle picker

July 24, 2019 at 12:04 am

Posted in cakes & desserts

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stewed rhubarb with vanilla yoghurt

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An excellent version of a classic from Jamie Oliver. Serve it for breakfast or dessert.

Place 750g (1.6 lbs) of chopped fresh rhubarb in a medium-sized saucepan with the juice and zest of 1 large orange, 100g (3½ oz) of caster sugar, 2 tablespoons of water and 2 pieces of finely diced or grated fresh ginger. Bring to the boil, then turn down the heat and simmer for 5 minutes until the rhubarb is soft and cooked but still holds its shape. Meanwhile, scrape the seeds from a vanilla pod and mix them into 1 cup of natural yoghurt, adding 1 tablespoon of caster sugar. Serve the warm rhubarb topped with a large dollop of vanilla yoghurt.

Written by michelle picker

July 26, 2017 at 5:41 am

rhubarb purée, rhubarb ice cream and honey toasted almonds

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Inspired by some magnificent rhubarb from my local market.

rhubarb-ice-cream-and-purée-with-honey-toasted-almond

To make the rhubarb purée wash and trim the rhubarb and chop it into 3cm (1″) lengths. The 2 bunches I bought weighed 1.35kg (3 lbs). Place in a saucepan with ½ a cup of water and 1 cup of sugar. This will result in a not very sweet purée which balances well with the sweet ice cream and nuts. If you prefer it sweeter just add more sugar. Cook over low heat until the rhubarb is falling apart. Remove from the heat and add 4-5 teaspoons of rosewater then set it aside to cool. Meanwhile make the ice cream (once again using the base recipe from Jeni’s Splendid Ice Creams at Home by Jeni Britton Bauer). Measure 2 cups of milk. Take out 2 tablespoons of the milk and make a slurry with 4 teaspoons of cornflour (cornstarch). Heat the remainder in a saucepan with 1¼ cups of heavy cream, ½ of a cup of sugar, 3 tablespoons of honey and 2 tablespoons of glucose (in Australia I use this in place of light corn syrup). Bring to the boil and allow to simmer for 4 minutes. Remove from the heat and pour in the cornflour slurry. Stir, return to the heat and allow to thicken. In another bowl whisk 3 tablespoons of softened cream cheese with ⅛ of a teaspoon of salt. Pour in the hot milk mixture and whisk until smooth. Place the bowl in an ice bath and whisk occasionally until cool. Now take 1 cup of the rhubarb and process in a food processor or blender until smooth. Add it to the ice cream mixture (if you prefer a pinker ice cream add a drop or 2 of red food colour) and churn in an ice cream machine, sorbetière or over ice and salt. To make the honeyed almonds melt 2 tablespoons of butter with 2 tablespoons of honey. Mix in 2 tablespoons of light brown sugar and ¼ of a teaspoon of salt. Toss 1 cup of flaked almonds in this mixture and spread onto a baking tray. Bake in a moderate oven, turning occasionally until they are golden brown and sizzling. They will become crisp when cooled.

Written by michelle picker

May 31, 2015 at 5:54 am

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rhubarb, apple and pear crumble

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This crumble has the most delicious balance of fruit and spicy topping.

rhubarb-apple-and-pear-crumble

Cut a bunch of fresh rhubarb into slices and place in a large bowl. Add 5 sweet apples (I used golden delicious) and 4 pears all peeled, cored and cut into chunks. Add 2 tablespoons of sugar and the grated zest of ½ a lemon. Mix well to combine then spread into an oven dish. For the topping, roughly crush a 250g (8.8 oz) packet of Dutch Speculaas (these cookies have enough spices to flavour the entire crumble) and mix with 2 cups of rolled oats, 85g (3 oz) of melted butter, ½ a cup of brown sugar and ½ a cup of chopped roasted almonds. Spread evenly over the fruit and bake in a moderate oven until crisp and browned. Serve hot or cold with thick cream.

Written by michelle picker

January 28, 2013 at 10:03 am

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rhubarb and blackberry compote

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I couldn’t resist buying a bunch of rhubarb recently – it looked so wonderfully bright and fresh. I decided to combine it with blackberries in a baked compote. After washing and trimming the rhubarb, I cut it into short lengths. These went into an oven-proof dish with a cup of blackberries, ¾ cup of caster sugar and the grated rind and juice of one orange. After tossing this mixture to combine, I drizzled on 2 tablespoons of melted butter then baked it in a moderate oven for 45 minutes. It was delicious with home-made yoghurt.

Written by michelle picker

December 13, 2010 at 11:30 pm