Learn with recipes: rhubarb

Showing posts with label rhubarb. Show all posts

Friday, March 28, 2014

Rhubarb Ginger Bread and Butter Pudding

Im still a little obsessed by Rachel Allens Home Cooking and checked to see what she had done with rhubarb. If you have been following my blog you will know that at this time of year I have an excess of rhubarb and Im always looking for ways to use it.

Anyway, back to Rachel and her Home Cooking, I liked the sound of this Rhubarb and Ginger Bread and Butter Pudding. It is almost summer, but there is still a cool wind blowing and some frost in the morning, so a nice warm pud is most welcome.

Rhubarb and ginger bread and butter pudding

450g (1lb) rhubarb, cut into 1 cm (1/2in) slices

2tsp finely grated root ginger

150g (5oz) caster sugar

50g (2oz) butter, softened

12 slices of white bread, crusts removed

350ml (12fl oz) single cream

350ml (12fl oz) milk

2 tsp finely grated root ginger

4 eggs

pinch of salt

2 tbsp granulated sugar

Icing sugar for dusting

25cm/10in square oven proof dish or similar-sized dish

1. Scatter the rhubarb in a bowl and sprinkle with the grated ginger and half the caster sugar. Toss together and then leave to sit for about 30 minutes to soften a little.

2. Preheat the oven to 180C/350F. Gas mark 4. Butter the bread and arrange four slices, buttered side down, in the ovenproof dish. Scatter over half of the prepared rhubarb and top with four more slices of bread, again buttered side down. Repeat with the remaining rhubarb mixture and bread.

3. Place the cream, milk and grated ginger in a saucepan and bring just to the boil. While this is coming to the boil, whisk the eggs, salt and remaining caster sugar in a bowl. Continuing to whisk, pour the hot liquid into the egg mixture until well mixed. Slowly pour this custard over the bread and leave to soak for 10 minutes. Sprinkle the granulated sugar over the top.

4. Rachel says to place the dish into a deep-sided baking tray and create a bain-marie with boiling water coming half way up the sides of the dish. I didnt do this, I dont like soggy mushy bread and butter pudding, I like crispy topped, crunchy pud. So I dispensed with the bain-marie and just put the pudding on the shelf in the oven and baked for 45-50 minutes until it felt just set in the centre.

Remove from the oven and serve warm with a light dusting of icing sugar (I didnt bother) and I served mine with custard, but Rachel recommends lightly whipped cream.

Wednesday, February 26, 2014

Rhubarb Rose and Elderflower Jellies and a Giveaway

I did warn you that rhubarb was going to feature quite frequently on the blog as tis the season! These jellies were inspired by the fabulous natural cordials and presses produced by Belvoir Fruit Farms a family run company based in Lincolnshire.

Most of us have had a little glimpse of summer, at the weekend, when I took this photograph, although there was a cool breeze blowing, the sky was blue and it wasnt raining! I know that further south it has been much warmer and summer drinks are definitely on the menu. Ive tried all four of these drinks and must declare them totally delicious. They are not too sweet, very fruity and the presse is not too fizzy and very refreshing. The Cranberry and Raspberry (lurking at the back) was probably my favourite, but they are all very good.

I was inspired by the Elderflower and Rose Presse to make the jellies as I know that elderflower goes well with rhubarb and the pale pink rose colour complements the colour of the young poached rhubarb.

Rhubarb, Elderflower and Rose Jellies (makes 6)

6 stems of young rhubarb cut into even pieces
2 tbsp granulated sugar
500ml Belvoir Fruit Farms Elderflower and Rose Presse
4 sheets Gelatine (Supercook)

1. Heat the oven to 170C
2. Place the rhubarb into an ovenproof dish, add 50ml Elderflower and Rose Presse and 2 tbsp sugar.
3. Cook in the oven for 10-15 minutes until the rhubarb is just tender (check regularly)
4. Soak the sheets of gelatine in cold water as per the packet instructions.
5. Remove the rhubarb from the oven and drain the juices into a measuring jug, squeeze the water from the gelatine sheets and add to the hot liquid, the gelatine should melt into the liquid immediately.
6. Top up the liquid to 500ml with the Elderflower and Rose Presse.
7. Place a few pieces of rhubarb in each of the glasses and fill with the jelly mixture.
8. Chill in the fridge until set, this quantity of gelatine gives a fairly soft set, you can use more if you like a firmer jelly.

Printable Recipe

Belvoir have recently launched a range of five new products all with an English garden theme and I have five gift sets to give away comprising a Sophie Conran gardener’s journal and matching enamel mug plus 4 bottles of Belvoir products.

Gardeners Journal

Sophie Conran

Enamel Mug

To enter the giveaway, follow the instructions on the Rafflecopter Widget below:

a Rafflecopter giveaway