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Saturday, January 1, 2005 at 09:20PM
Filed in: Diary Recipes
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Ingredients
1 lb / 500g fresh rhubarb stems
½ inch piece of fresh ginger root
4 tablespoons of caster sugar (adjust to taste, based on rhubarb tartness)
1 pint whipping cream or natural yoghurt
Cooking Instructions
Thursday, May 20, 2010 at 06:29AM
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For the roasted rhubarb
5-6 stalks rhubarb
good shake of light brown sugar
For the tart
frozen ready-rolled all-butter puff pastry, defrosted
1 tsp butter, for greasing
flour, for dusting
2 large organic eggs, separated
2 tbsp unrefined caster sugar
250g/9oz tub mascarpone
2-3 drops vanilla extract
For the roasted rhubarb, preheat the oven to 200C/400F/Gas 6. Cut the rhubarb into 15cm/6in or so lengths (about the length of a wooden spoon-handle) and place in a roasting tin with half a tea-cup of water and the light brown sugar. Roast until just soft enough to take the point of a knife, about 10-15 minutes. Allow to cool, then drain, reserving the cooking juices.
For the tart, preheat the oven to 220C/425F/Gas 7. Unroll the puff pastry, and using a rolling pin, roll it again to make the pastry slightly thinner. Cut the pastry into three even-sized rectangles. Using a sharp knife, score a 1.5cm/½in border around each rectangle, being careful not to cut through the pastry. Place the pastry rectangles on a lightly greased baking sheet.
Arrange 3-4 lengths of drained rhubarb, depending on the thickness of them, into the middle of the pastry rectangles and brush some of the reserved juice from the roasted rhubarb around the edges to give the pastry a shine. Bake for 20 minutes, until golden and risen.
Meanwhile beat the egg yolks and sugar in a bowl for a few seconds, until thoroughly mixed. Beat in the mascarpone until you have a custard-coloured cream. Stir in a little vanilla extract; a couple of drops should be enough. With a clean whisk, beat the egg white in a clean bowl until it stands in stiff peaks, then fold into the creamed mascarpone mixture.
Serve the mascarpone cream with the warm rhubarb tarts. Any remaining mascarpone cream can be served the following day with berries or used to top meringues served with fruit.
Thursday, May 20, 2010 at 06:42AM
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Rhubarb makes a change from traditional apple sauce and shares its ability to balance the richness of the meat. Rather than leave it as a rough purée, I whizz the rhubarb into a smooth sauce, a contrast to the roughness of the crackling. Serves 4, with seconds.
For the Meat:
a piece of pork leg, boned, scored
and rolled, about 1kg
for the seasoning:
salt, black pepper
the leaves from three bushy thyme sprigs
2 glasses of white wine
For the Sauce:
400g rhubarb
2 tbsp sugar
the zest and juice of a small orange
ground cinnamon
Make a rub for the pork with salt, pepper and the leaves from the thyme. Massage it into the skin of the pork, making sure to get it right down in between the score marks. Roast the meat at 220C/gas mark 7 for 25 minutes, then lower the heat to 180C/gas mark 4, allowing 25 minutes per 500g.
Make the rhubarb sauce. Trim the stalks, removing the leaves (which are poisonous in quantity), and cut into short pieces. Put them into a stainless steel or enamelled pan with the sugar and the zest and juice of the orange. Bring to the boil, then turn the heat down to a slow simmer. Leave until the fruit has virtually collapsed.
Whizz the rhubarb in a food processor or blender till smooth. Season to taste with salt and a very little ground cinnamon.
Remove the pork from the oven and let it rest for 15 minutes, lightly covered with a dome of foil. (Too tight and it will soften the crackling.) Put the roasting pan on the heat and pour in the white wine, stirring and scraping at the sticky bits in the pan as you go. Bring to the boil then season carefully and pour into a warm jug. Carve the roast, serving each plate with some of the gravy and passing round the rhubarb sauce.
Thursday, May 26, 2011 at 12:50PM
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4 cups chopped fresh rhubarb
5 cups strawberries, hulled, rinsed, sliced
1 cup granulated sugar
1 tablespoon grated orange rind
2 tablespoons cornstarch
1/3 cup Grand Marnier liqueur, or use Cointreau or Orange Juice
3/4 cup (6 ounces) unsalted butter, cut into pieces
2 cups all-purpose flour
1 cup old-fashioned rolled oats
1 cup light brown sugar, packed
1 1/2 teaspoons cinnamon
3/4 cup chopped pecans, slivered almonds, or other chopped nuts
Pinch salt
1 large egg, slightly beaten
2 cups heavy whipping cream
1 to 2 tbsp. confectioners' sugar
1/2 to 1 teaspoon almond extract
Preheat oven to 350°. Lightly butter the bottom of a large (4-quart) baking dish. A 15x10x2-inch pan will hold 4 quarts, or use two smaller pans, such as 11x7x2-inch or 9-inch square.
In a large bowl, toss the rhubarb and strawberries with the granulated sugar and orange zest. In a small bowl, dissolve the cornstarch in the Grand Marnier or Cointreau or Orange Juice and toss with he rhubarb mixture until well coated. Spoon the mixture into the prepared dish and set aside.
In a medium-sized mixing bowl, combine the butter, flour, oats, brown sugar, and cinnamon with a pastry blender until crumbly. Stir in the almonds or pecans and salt, then stir in the egg with a fork until well blended. Spread the mixture evenly over the rhubarb mixture and bake for 45 minutes, or until nicely browned and bubbly. Remove from oven and keep warm while making whipped cream. If desired, serve this crisp with ice cream or whipped topping instead of fresh whipped cream.
In a medium size bowl, whip the cream with the confectioners sugar until soft peaks form. Beat in the almond extract. Cut the warm crisps into squares and serve topped with generous dollops of the whipped cream.
Strawberry Rhubarb Crisp serves 8 to 10.
Saturday, January 1, 2005 at 09:20PM
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Ingredients
Rhubarb
Crystallisd Ginger
Organic wholemilk yoghurt, or a butter shortbread biscuit (optional)
Cooking Instructions