Spring Flavours - Tangy British Rhubarb
Spring Flavours - British Rhubarb
Rhubarb is a vegetable with a unique taste that makes it a favourite in many pies and desserts. Often commonly mistaken to be a fruit but is
actually a close relative of garden sorrel. Rhubarb is rich in vitamin C and dietary fibre.
The rhubarb stalk grows in a spectrum of colours from red to green. When buying rhubarb look for firm, upright stalks. The leaves, which should not be eaten as they are toxic, will tell you how fresh the rhubarb is. Avoid rhubarb with brown or
black leaves.
Take a look at our great tasting, easy to cook recipe, perfect for entertaining friends for Sunday lunch!
CARAMELISED RHUBARB AND GINGER
CRUMBLE WITH CLOTTED CREAM (SERVES 4)
INGREDIENTS
• 500g rhubarb, trimmed
• 2 inch piece of ginger
• 100g caster sugar
• 40g unsalted butter, cut into cubes
• Splash of dark rum
For the crumble:
• 50g hazelnuts
• 100g plain flour
• Pinch of ground cinnamon
• 45g cold unsalted butter, cut into cubes
• 75g demerara sugar
• Clotted cream, to serve
METHOD
Preheat the oven to 200°C/gas mark 6.
1. Cut the rhubarb into 2 inch pieces and halve lengthways if the stems are thick, then peel the ginger.
2. Gently heat the sugar in a pan until dissolved and beginning to caramelise. Add the rhubarb and grate in the ginger. Toss to coat.
Gradually add the butter and shake the pan to combine.
Allow the rhubarb to caramelise evenly, turning
if necessary. Add a splash of dark rum and
stand back as the alcohol may flame. Cook for
a further minute until the sauce is thick and
syrupy and rhubarb is breaking down.
3. To make the crumble topping, place all the
ingredients in a food processor and blend until
evenly combined (if you want to make your
crumble mixture a little stickier, you can add a
splash of water). Transfer the mixture to a bowl
until ready to use.
4. Spoon the caramelised rhubarb into the bottom of 4 small individual serving dishes. Sprinkle the crumble mixture on top and bake for 15-20 minutes until golden brown and bubbling.
5. Remove from the oven and serve with a
spoonful of clotted cream.