Tag Archives: rhubarb

Almond, Strawberry and Rhubarb Cake

A deliciously moist little summer cake perfect for a lazy afternoon in the garden. The strawberries and rhubarb in combination with the hint of ground almonds create a wonderful little tryst of flavours. Served with crème fraiche or sweetened yogurt completes this summery treat and it would surely go well with a cold glass of fizz or pudding wine. Pull up a deck chair and relax!!!!

Serves 10 – 12

What you need…

1 x 20cm round spring form tin, liberally buttered and lined with baking parchment

175g unsalted butter, softened

175g golden caster sugar

2 large happy eggs, lightly beaten

1 teaspoon vanilla extract

175g self-raising flour

A pinch of salt

50g ground almonds

4 tablespoons natural yogurt

Finely grated zest and juice of 1 lemon

100g rhubarb, chunkily sliced

150g strawberries, hulled and halved

2 tablespoons raspberry jam

1 tablespoon boiling water from the kettle

A sprinkling of flaked almonds

A sifting of icing sugar

What to do…

Preheat your oven to 180˚c / 350˚f / gas 4.

Tip the butter and sugar into your food processor and whizz until pale and creamy. Whilst still whizzing, gradually pour in the eggs and vanilla extract. Tip in the flour, salt and ground almonds and briefly whizz to fully incorporate.

Remove the mixing blade from the processor and pour in the yogurt, lemon zest and juice, using a balloon whisk to gently but thoroughly fold in until smooth. Spoon into the tin and level the surface with a spatula. Arrange the fruit on top, cover with foil and bake for 45 minutes. Then, remove the foil and pop back into the oven to bake for a further 15 minutes until cooked through and golden.

Cool for 15 minutes in the tin and then gently remove the tin sides and bottom as well as the baking parchment (I left the bottom piece on for fear of breaking the cake, just taking off the side bits) and cool on a wire rack.

Once cool, use a little balloon whisk to mix together the jam and hot water before drizzling it over the cake. Then sprinkle over the toasted almonds and sift over the icing sugar. This lovely, moist little summer cake is ready to be indulged in!

Serving suggestion…

Crème fraiche if you have it. I didn’t but mixed a little pre-made sugar syrup (a staple in our house, mainly for Maddie’s cocktails) with left over natural yogurt – bloody lovely!

Inspired by…

Woman and Home magazine

How easy…

Really quite effortless

Rhubarb Pavlovas with Rhubarb, Orange & Ginger Cream

Whoa! What can I tell you? Just fabulous – meringue that’s crispy on the outside and deliciously soft and chewy in the middle topped with a light, fluffy cream that exudes gentle flavours of summer and the crowning glory on the top that is lusciously sweetened rhubarb – the sun shines with this dessert regardless of the weather and I promise that you will enjoy the taste and sensations rockin’ your taste buds!

Makes 6

What you need…

2 x baking sheets, lined with non-stick baking paper/Bake O Glide

3 egg whites

A pinch of salt

250g caster sugar, plus a further 45g

1 teaspoon vanilla extract

1 teaspoon malt vinegar

400g rhubarb

2 tablespoons of rhubarb, orange and ginger cordial

for the cream

3 tablespoons of rhubarb, orange and ginger cordial

400ml double cream

What to do…

Preheat your oven to 140˚c / 275˚f / gas 1.

Whisk the egg whites with the salt in a large, clean bowl using a handheld electric whisk, until very stiff. Then, gradually add in the 250g caster sugar, whisking the whole time until it forms stiff peaks (about 3 – 4 minutes). Fold in the vanilla extract and malt vinegar.

Dollop the meringue onto your baking sheets, creating 6 mounds. Swirl each with the back of a spoon to create rough circles and create a shallow dip in the middle of each. Pop in the oven and bake for 1 hour. Switch the oven off but leave the meringues in there for a further 30 minutes with the door shut (the key to success!)

In another oven or once you have removed your pavlovas from the oven, preheat your oven to 200˚c / 400˚f / gas 6.

Tip the rhubarb into a baking dish and sprinkle over 2 tablespoons of the cordial together with the remaining 45g of caster sugar. Toss together, cover with foil and roast for 10 minutes. Remove and set aside to cool.

To make the cream, simply use your handheld electric whisk again to beat the cream until soft peaks form (I over whisked mine the first time as seen in the photograph). Pour in the cordial and whisk gently to combine. Cover with cling film and pop into the fridge until needed.

All of this can be done in advance, leaving only the assembly job to be done before you eat! Take one meringue, dollop on some cream and then top with the delicious rhubarb. I would seriously recommend trying this one before you do the others: insert fork and enjoy the crack of the crisply meringue breaking; pull together a generous forkful of meringue (crispy and chewy) cream and rhubarb, pop into mouth and shut eyes as you party in the sensations rockin’ your taste buds! Demolish the rest!

Make up the other meringues as above but without eating all of them, if poss!

Tip…

Elderflower cordial also works wonderfully well if you can’t get hold of the rhubarb, orange and ginger variety (which I purchased from a National Trust shop).

Inspired by…

Lisa Faulkner for the meringue recipe and myWaitrose for the overall idea!

How easy…

Easy, quick, delicious….am making another batch tomorrow!!!!

 

 

Spiced Rhubarb and Brioche Bread and Butter Pudding

Just yummy! I mean REALLY yummy!!! The brioche is gloriously sweet and fluffy and the gently spiced rhubarb has retained just a little of its inherent tartness but is also sweet and simply delicious. We had seconds….and then thirds and still my fork lingered for yet more….!!!!

Serves 8 (or 3 greedy people with some leftovers)

What you need…

1.5 litre ovenproof baking dish, liberally buttered

400g ready-sliced brioche loaf

80g butter, softened

500ml jersey or full fat milk

4 large, happy eggs

50g golden caster sugar

1 teaspoon vanilla bean paste

2 tablespoons demerara sugar

for the spiced rhubarb

400g rhubarb, cut into 2cm chunks

½ teaspoon ground allspice

½ teaspoon ground cinnamon

½ teaspoon freshly grated nutmeg

30g butter, cubed

50g light brown soft sugar

Juice and grated zest of 1 orange

What to do…

First, to the rhubarb, which you can do up to a day ahead. Heat your oven to 180˚c / 350˚f / gas 4.

Chuck the rhubarb into your baking dish together with the spices, butter, sugar, zest and juice. Give them a quick stir together and pop them into the oven for 20 minutes until deliciously sticky and caramelised. Set aside to cool.

To make the custard (which you can also do in advance and just keep in the fridge until you’re ready) use a balloon whisk to mix together the milk, eggs, caster sugar and vanilla bean paste in a large jug.

Spread the brioche with the butter and cut into triangles before arranging them in your baking dish. Evenly tip over two-thirds of the rhubarb and then two-thirds of the custard. Cover with cling film and pop into the fridge to let the custard soak into the bread for a few hours.

When you’re ready to bake, pour over the rest of the custard, scatter the remaining rhubarb over the top and then sprinkle with demerara sugar. Pop into the oven for 30 – 40 minutes until your gorgeous pudding is golden brown and the custard has set around the edges.

Serve with no delay, lovely and hot, gloriously sweet and fluffy with a little double cream or ice cream – heaven.

Inspired by…

Delicious Magazine

How easy…

Spectacularly and you can do most of it ahead of time so very relaxing if you’re sharing with friends.

Rhubarb and Amaretti Cake with Orange and Rosemary Glaze

Once finished, I thought that this was quite an unassuming looking cake, but once tasted – WOW – I completely changed my mind. It is the reason the word ‘luscious’ was invented, surely! This cake is moist and the combination of the rosemary and orange is a marriage made in heaven. Ground almonds, as part of a list of cake ingredients, are fast becoming a favourite as their inclusion automatically guarantees a lovely moist, moreish sponge. And then the rhubarb: just yum, yum, yum: another one to add to your ‘must try’ list.

Serves 10-12

What you need…

1 x 23cm loose-bottomed fluted tart tin, lightly buttered and lined on the bottom with Bake O Glide or parchment paper

225g unsalted butter, cut into chunks

200g golden caster sugar

1 teaspoon vanilla extract

4 eggs, lightly beaten

Zest of 2 oranges, finely grated

200g ground almonds

50g plain flour

1 teaspoon baking powder

8 amaretti biscuits, broken into small chunks

2 sticks rhubarb, trimmed, cut into 6cm pieces and halved lengthways to produce 12 – 16 lengths

Granulated sugar to sprinkle

for the glaze

Juice of 1 orange

2 fresh rosemary sprigs

20g granulated sugar

Squeeze fresh lemon juice

What to do…

Into your food processor, chuck the butter and sugar and whizz until they are combined, pale and fluffy. Add the vanilla extract and whizz some more to disperse. Whilst whizzing, gradually add the eggs, making sure that each addition is fully mixed in before pouring in some more.

Tip in the orange zest, almonds, flour and baking powder and whizz to evenly combine. Remove the plastic blending blade from your food processor and then gently stir in the amaretti chunks.

Tip the lot into your tart tin. Gently push in the rhubarb pieces in a spoke pattern, leaving them two thirds uncovered (they will sink in the oven).

Bake for 40 minutes or until an inserted skewer comes out clean. If the cake becomes mainly golden brown before the cake is properly cooked through, loosely cover with foil for the remaining baking time.

Leave to cool in its tin for 15 minutes or until cool enough to handle the tart tin. Remove from the tin (whilst still on its base) and allow to cool completely on a wire rack.

Whilst the cake is cooking, make the syrup: into a saucepan, tip the orange juice, rosemary and sugar. Heat and gently simmer for 5 minutes. Remove from the heat. Cool. Add a little squeeze of lemon juice. Taste. Add more if the syrup is still too sweet for your taste.

Once both the cake and syrup are cool, pierce the cake all over with a skewer and then gently and slowly pour over the syrup, pausing whilst it sinks in, if necessary.

Sprinkle with granulated sugar and then take your first slice…OMG…just so luscious. It’s moist and completely delicious. Prepare to take a second slice – you won’t want to say ‘no’!.

Amaretti cake 2 w

Observation…

In the original recipe, the rhubarb could clearly be seen from the top of the cake, but mine had sunk to the bottom. To be honest: who cares? Mine was still attractive and the cake was absolutely luscious, moist and gorgeous!

Inspired by….

Delicious magazine

How easy…

Very: measure out, whizz, arrange rhubarb, bake and then pour over syrup and sprinkle sugar. Most taxing part: saying no to more!

Ginger Panna Cotta with Rhubarb

A lovely light dessert with beautifully contrasting flavours: the panna cotta is light, fresh and ever so slightly tart whilst the rhubarb is lovely and sweet: the two come together in perfect harmony and this dessert takes just a few minutes to make – simply delicious!

Serves 6

What you need…

2 leaves gelatine

350ml double cream

225ml Stones Green Ginger Wine

30g caster sugar

50ml water

3 pieces sliced stem ginger, from a jar

2 sticks rhubarb, trimmed and cut into little chunks (3 sticks if they’re skinny)

What to do…

Pop the gelatine into some cold water to soften.

Meanwhile, bring the cream and ginger wine to the boil in a medium-sized pan, stirring gently. As soon as it starts to bubble, remove from the heat. Squeeze the water from the gelatine sheets and pop them into the cream and ginger wine mixture. Stir until the gelatine is dissolved and the mixture is thickened.

Sieve into a jug and then pour into 6 pretty glasses or ramekins.

Pop in the fridge to set for at least 4 hours.

To prepare the rhubarb, heat the sugar, water and stem ginger in a small saucepan, bringing it to the boil. Add the rhubarb and cook on the high heat for 1 minute, then remove from the heat, cover the pan with cling film and set aside, leaving the rhubarb to finish cooking in the residual heat.

When ready to serve, spoon the rhubarb and juices over the panna cottas and just dive in!

Inspired by…

Tom Kerridge

How easy…

Dead easy and it takes no time!

Rhubarb and Vodka Love Potion

A deliciously delightful cocktail for Valentine’s day…..and for any other loved up days! Light, fragrant, sweet….but with naughty little kick to it. Having tried it once in the name of this blog, we’ve since had it three or four times!

Serves 2 romantics

What you need….

Cocktail shaker or jug

2 stalks rhubarb, sliced (choose stalks as pink as you can find)

100g caster sugar

120ml water

150ml vodka

Juice of 1 lime

Juice of 1 large orange

½ a cup of ice

What to do…

Pop the rhubarb, sugar and water in a saucepan and bring to the boil, stirring to dissolve the sugar. Allow to boil for a few minutes until the rhubarb has broken down to a mush. Take off the heat and sieve the clear pink juice into a jug, leaving the mush behind. Leave to cool.

When you’re ready to indulge, add the vodka, lime and orange juices to the jug. Have a quick taste to see if you are happy with it or would like a little more of any of the ingredients. Put your ice in a cocktail shaker, chuck the cocktail ingredients in, pop the lid on and shake like mad. (If you don’t have a cocktail shaker, pour into a jug with the ice and stir; then insist that a cocktail shaker is a necessary addition to your kitchen). Pour into two gorgeous glasses, deliver to your soul mate and gaze lovingly over the rim of the glasses as you sip. Drain glass and wish you’d made double the rhubarb sugar syrup so that you could make some more!

Inspired by…

Rachel Allen

How easy…

Really easy, just remember to allow time for the rhubarb sugar syrup to cool down.

Crêpes Suzette and Other Pancakes

Who can resist? Shrove Tuesday – the perfect excuse to indulge in delicious, naughty pancakes, stacked high and topped traditionally with the sweet and tart marriage that is sugar and lemon or filled with some luscious alternatives. It doesn’t matter, whatever you choose, enjoy your crêpes Suzette and other pancakes!

Makes batter and sauce makes enough for 8 crêpes/pancakes

What you need…

for the crêpe/pancake batter

175g plain flour, sifted

2 large eggs

175ml milk

110ml water

Rapeseed oil

Greaseproof paper

for the classic crêpes suzette sauce

50g unsalted butter

150ml orange juice (3 large oranges)

Grated zest 1 orange

Grated zest and juice 1 lemon

1 tablespoon caster sugar

3 tablespoons Grand Marnier

What to do…

To make your crêpe/pancake batter (let’s refer to them as pancakes from hereon in – I’m getting fed up typing ‘crêpe/pancake’) tip the flour into a large jug together with the eggs, milk and water, and using an electric hand whisk, vigorously whisk the ingredients so that they are thoroughly blended, creating your batter.

Put a small frying pan on the highest heat with 1 teaspoon of rapeseed oil. When the oil is just smoking, add 1 ladle of batter and swish it around the pan so that the pan is evenly coated. Cook for about 1 minute. You’ll know when the underside of the pancake is cooked – just shake the frying pan and the pancake will easily move about. At this point – the fun part – remove the pan from the heat and tilt it so that the pancake slips to the furthest edge of the pan. Then, a quick flick of the wrist and flip that pancake…….how high depends on how confident you’re feeling!!!!! Cook for a further minute and then tip it out onto a piece of greaseproof paper.

Repeat this process until all the pancake batter has been used and you have a stack of pancakes, each separated by greaseproof paper.

In a medium-sized frying pan, melt the butter. Then add the sauce and gently warm. Place the first pancake into the pan and gently warm it before folding it in half and then in half again to make a triangle. Slide it to the edge of the pan and then tilt the pan so that the sauce runs back into the centre. Repeat this process until all the pancakes are reheated, folded and drenched in sauce.

Serve these delicious pancakes immediately on warmed plates and thoroughly enjoy this naughty dessert in the name of Shrove Tuesday! Yummy!

Alternative toppings and fillings…

Freshly Squeezed Lemon Juice and a Smattering of Caster Sugar

The classic pancake topping. After squeezing and smattering, roll up and indulge. Simple and simply lovely.

Rhubarb and Vanilla

Rhubarb pancake w

To make enough for 4 generous pancake fillings, put 400g trimmed and sliced rhubarb into a lightly buttered ovenproof dish together with 70g caster sugar and a split vanilla pod. Cover with foil and pop into a preheated oven (160°c / 310°f /gas 3) and bake for 30 minutes. Remove from the oven, and discard the vanilla pod. Gently mash the rhubarb and then spoon a ladleful on one half of the pancake, folding the over the half over the top. Indulge. Light, sweet and a lovely change from the normal.

Warmed Balsamic Strawberries

To make enough for 4 generous pancake fillings, hull and quarter 250g sweet, ripe strawberries and pop them in a saucepan over a moderate heat together with 1 teaspoon caster sugar and 1 teaspoon balsamic vinegar. Stir until the sugar has dissolved and the strawberries have been gently warmed and coated in the balsamic glaze. Spoon a ladleful on one half of the pancake, folding the over the half over the top. Just divine although a dollop of vanilla ice cream on the top wouldn’t be inappropriate!

Chocolate Spread

Ugh!!!! But the kids like it. Smother chocolate spread over the top of the pancake, roll up and eat! No comment! Don’t let them near either the knife or the jar of chocolate spread – it’ll get messy!

Inspired by…

A bit of mix really. The batter mix is one of Delia Smith’s, the rhubarb and vanilla filling comes from Lisa Faulkner and the warmed balsamic strawberries from a vanilla cheesecake recipe by Stuart Gillies.

How easy…

Pancakes aren’t hard are they? You’ve just got to decide how naughty you want to be and how high you flip ‘em!!!!