Tag: rhubarb

Dessert · Fruit

Rhubarb, ginger and almond crumble

Belinda

Recipe modified from Delia Smith.
There is something so comforting about this crumble and the addition of ginger, both fresh and ground makes such a difference. The only thing I modified was the length of time it took to cook, which, in my oven was much longer before the skewer I poked into the rhubarb for doneness, slid in easily.

2 lb (900 g) rhubarb
4 oz (110 g) golden caster sugar (superfine or bakers sugar)
1 rounded tsp grated fresh root ginger
For the crumble:
4 oz (110 g) whole almonds, skin on
3 oz (75 g) chilled butter, cut into small dice
6 oz (175 g) self-raising flour, sifted
2 level tsp ground cinnamon
1 level tsp ground ginger
4 oz (110 g) demerara (raw) sugar
To serve:
custard, pouring cream and ice cream

Begin by preparing the rhubarb.

First of all wash it, then trim off the leaves and cut the stalks roughly into 1 inch chunks. Next, toss them in a bowl with the sugar and freshly grated root ginger, then place them in the baking dish and put on one side.

Now make the crumble, which couldn’t be simpler, as it is all made in a food processor. All you do is place the butter, sifted flour, cinnamon, ground ginger and sugar in the processor and give it a whiz till it resembles crumbs. Next, add the almonds and process again, not too fast, until they are fairly finely chopped and there are still a few chunky bits.

If you don’t have a processor, in a large bowl, rub the butter into the sifted flour until it resembles crumbs, then stir in the almonds, which should be fairly finely chopped by hand, cinnamon, ginger and sugar.

Now you need to press the rhubarb very firmly with your hands all over the base of the dish to spread it evenly without too many large lumps sticking out. Then simply sprinkle the crumble mixture all over the rhubarb, spreading it right up to the edges of the dish, and, using the flat of your hands, press it down quite firmly all over; the more tightly it is packed together the crisper it will be. Then finish off by lightly running a fork all over the surface.

Now bake the crumble on the centre shelf of the oven for 45 mins, then turn the oven to 350F and keep cooking for another 20 mins or until a skewer poked into the rhubarb slides in easily, by which time the rhubarb will be soft and the topping golden brown and crisp. Just leave cooking in the oven until the rhubarb is cooked.
Remove from the oven and leave it to rest for 10-15 minutes before serving, then serve it warm with custard, pouring cream or ice cream.

* I have a warming drawer so I put it in there after it was cooked until it was time to serve. Therefore you can make this an hour or two ahead of the meal which is one thing less to think about.

ADDITIONAL
Pre-heat the oven to gas mark 6, 400°F (200°C).

EQUIPMENT
You will also need either an oval ovenproof baking dish measuring 7½ x 11 inches (19 x 28 cm) and 1¾ inches (4.5 cm) deep, or a round ovenproof baking dish with a diameter of 9½ inches (24 cm) and 1¾ inches (4.5 cm) deep.

Accompaniments · Curry · Dairy-free · Do-ahead · Fruit · Gluten Free · Vegan

Kumquat, rhubarb and ginger chutney

Belinda

With the kumquats looking large, plump and juicy in our garden, it’s time to make the best chutney I’ve ever had.

Makes about 8 to 9 pints

5 cups thinly sliced (lengthways) kumquats, seeds removed. (Rinse the kumquats in hot water first)
1 1/2 cups granulated sugar
6 cups dark brown sugar, packed (there are 3 cups per box)
1 cup water
1 1/2 cups white vinegar
1 cup raisins
2 lbs rhubarb, cut into 1 inch pieces
2 cups celery, peeled and chopped (approx 1 head per cup)
2 large onions, chopped
2 large green bell peppers, chopped
8 large cloves garlic, crushed
2/3 cup slivered citron
2 large oranges, juice and grated peel only
2 cups peeled and finely chopped fresh ginger
1 tbsp Worcester sauce
2 tsp salt
2 heaped tsp curry powder
2 heaped tsp ground allspice
2 tsp heaped ground cinnamon
Optional
2 tsp ground ginger
2 tsp ground black pepper
1/2 tsp cayenne pepper

FIRSTLY
Before anything else, put everything you will need into the dishwasher on “heavy wash” or the hottest wash. (jars, lids, ladle etc)
If the cycle finishes before you’re ready to put the chutney in the jars, leave the dishwasher door closed to keep them sterilized.

THEN
Rinse the kumquats in hot water. Slice them lengthways and remove the seeds.
Place in a large, heavy saucepan with the sugars and water. Mix well and simmer slowly, uncovered for 30 minutes.

Measure out all the other ingredients except the black pepper, ground ginger and cayenne pepper, and add them all to the saucepan after the 30 minutes.
Mix well and simmer slowly, uncovered until the mixture is dark in color a, about 4-5 hours, stirring occasionally.

Taste and add the ground ginger, black pepper and cayenne pepper, if needed.

Pour into the sterilized jars and seal immediately.

Baking · Dairy-free · Do-ahead · Gluten Free · Vegan

Rhubarb, cardamom and pistachio tart

Belinda

This vegan recipe comes from the wonderful Meera Sodha who writes recipes for the Guardian.

“I don’t believe in rules when it comes to the pairing of ingredients, but I removed rhubarb from its lifelong partner in crime, custard, with caution.

Rhubarb by character is bright, fierce, acerbic and usually not for the faint-hearted unless tamed by something soothing. In custard’s place, I’ve used its more sophisticated cousin, frangipane, a sweet cream made using almonds, pistachios and oat milk flavored with zesty orange and cardamom. (Though, if this makes you feel uncomfortable, and because there are no rules, you could always serve this tart with custard instead.)”

Makes 1 x 9 inch (23cm) tart

For the pastry
8oz (250g) plain flour
7 tbsp (105ml) light olive oil
1.5oz (40g) caster sugar
1 pinch sea salt
3 tbsp cold water

For the filling
7 tbsp (105ml) light olive oil
4.5oz (125g) caster sugar, plus 1 tbsp extra to finish
2oz (50g) cornflour
7oz (200g) ground pistachios
1.5oz (40g) ground almonds
4 tbsp (60ml) oat milk
1½ tsp cardamom powder
Zest of 1 orange
8oz (250g) forced rhubarb or just the top tender parts

To make the pastry, put the flour, oil, sugar and salt in a bowl, and mix with a clean hand. Add the water, mix again, then knead for three minutes. Return to the bowl and refrigerate for 30 minutes.

Heat the oven to 350F/200C (180C fan)/gas 6.
After the pastry has rested, place it between two sheets of baking paper and flatten it gently. Roll to about 3mm thick and just larger than a loose-bottomed 9″ (23cm) tart tin.
Peel off the top sheet of baking paper, place a hand under the bottom sheet and flip the pastry on top of the tart tin – don’t worry if it cracks or breaks. Reserve the baking paper. Press the pastry into place, cut away the overhang and use the offcuts to fill any cracks.
Prick the base all over with a fork, crumple up one of the sheets of baking paper, unravel it and put it in the tart case. Fill with baking beans (or uncooked rice) and bake for about 25 minutes, until the pastry is crisp and lightly golden.
Remove, and leave to cool.

To make the filling, mix everything except the rhubarb in a bowl until well combined, then set aside.

When the tart case is cool, lift out the baking paper and beans, and scrape the frangipane mix into the tart shell. Even it out and smooth it down with the back of a spoon.
Now decorate as you wish: you could cut the rhubarb to size to lay stripes across the tart, or cut it into shorter lengths and tessellate. I like to do mine as in the photograph above by neatly arranging 1/4″ (6cm) pieces of rhubarb at the centre of the tart, then filling the gaps around it with smaller pieces, cut to size.

Sprinkle the extra tablespoon of sugar all over the top of the rhubarb, then bake for 40-45 minutes, until the filling is starting to bronze slightly and the rhubarb is tender. Leave to cool a little before cutting and serving.