This is Somerset --
One great pleasure I find at this time of the year is when the first of the forced rhubarb comes on to the market.
The secret to the sweet and tender stems is that they are packed, by hand, into very compact rows in warm, dark, sheds which literally forces the rhubarb to grow quickly – as it thinks, because of the warmth, that the spring has arrived. The restricted light also ensures that the stems provide beautiful pink flesh. Harvested by candlelight, it is best to use it on the day of purchase, or freeze raw – cut into chunks, put into a container, cover with fruit juice which will help the fruit retain its flavour, and freeze. The real big added advantage of the forced rhubarb is that you do not have to peel it, just trim off and discard the leaves, which are poisonous. Cut off the root end and wash the stems, and you are on your way.
Rhubarb is particularly suited for pie fillings, baked puddings, fools and jams.
What you may not have considered is that you can make an excellent relish with rhubarb to serve with ham, beef or lamb.
Rhubarb relish
¼tspn ground nutmeg; ¼tspn ground cloves; 1tspn ground cinnamon; ½tspn mixed spice; 150ml water; 900g granulated sugar; 150ml cider vinegar; 900g rhubarb; 225g stoned raisins
Tie the spices into a small muslin bag and combine them with the water, sugar and vinegar in a saucepan and bring to the boil and then allow to simmer, gently for 30 minutes.
Meanwhile, trim and wash the rhubarb and cut into 2.5cm pieces.
Remove the spice bag from the syrup and add the rhubarb and raisins and bring back to the boil, then lower the heat to simmer and cook for a further 40 minutes or so, or until the mixture has thickened.
Remove from the heat and allow to cool a little before ladling into sterilised warm jars. Allow the jars to cool completely before sealing and labelling.
Rhubarb Charlotte
175g fresh breadcrumbs; 50g butter; 450g rhubarb; 75g granulated sugar; ½tspn ground ginger; ½tspn ground cinnamon; grated rind and juice of an orange; 2tblspns runny honey
Melt the butter in a non stick frying pan and once sizzling add the breadcrumbs and cook, shaking the pan, until all the butter has been absorbed.
Trim and wash the rhubarb and cut into 2.5cm chunks.
Lightly butter a 1.2litre ovenproof dish and sprinkle some of the breadcrumbs over the bottom, and arrange some of the rhubarb on top.
Mix the sugar, spices and orange rind over the rhubarb. Repeat the layers of crumbs, rhubarb and sugar mixture ending with a layer of crumbs. Heat the honey with the orange juice, and once melted pour over the Charlotte.
Bake in a preheated oven at 200C (Reg 6) for 25 minutes or until the top is crisp and golden brown. Serve with whipped or clotted cream. Reported by This is 19 hours ago.
One great pleasure I find at this time of the year is when the first of the forced rhubarb comes on to the market.
The secret to the sweet and tender stems is that they are packed, by hand, into very compact rows in warm, dark, sheds which literally forces the rhubarb to grow quickly – as it thinks, because of the warmth, that the spring has arrived. The restricted light also ensures that the stems provide beautiful pink flesh. Harvested by candlelight, it is best to use it on the day of purchase, or freeze raw – cut into chunks, put into a container, cover with fruit juice which will help the fruit retain its flavour, and freeze. The real big added advantage of the forced rhubarb is that you do not have to peel it, just trim off and discard the leaves, which are poisonous. Cut off the root end and wash the stems, and you are on your way.
Rhubarb is particularly suited for pie fillings, baked puddings, fools and jams.
What you may not have considered is that you can make an excellent relish with rhubarb to serve with ham, beef or lamb.
Rhubarb relish
¼tspn ground nutmeg; ¼tspn ground cloves; 1tspn ground cinnamon; ½tspn mixed spice; 150ml water; 900g granulated sugar; 150ml cider vinegar; 900g rhubarb; 225g stoned raisins
Tie the spices into a small muslin bag and combine them with the water, sugar and vinegar in a saucepan and bring to the boil and then allow to simmer, gently for 30 minutes.
Meanwhile, trim and wash the rhubarb and cut into 2.5cm pieces.
Remove the spice bag from the syrup and add the rhubarb and raisins and bring back to the boil, then lower the heat to simmer and cook for a further 40 minutes or so, or until the mixture has thickened.
Remove from the heat and allow to cool a little before ladling into sterilised warm jars. Allow the jars to cool completely before sealing and labelling.
Rhubarb Charlotte
175g fresh breadcrumbs; 50g butter; 450g rhubarb; 75g granulated sugar; ½tspn ground ginger; ½tspn ground cinnamon; grated rind and juice of an orange; 2tblspns runny honey
Melt the butter in a non stick frying pan and once sizzling add the breadcrumbs and cook, shaking the pan, until all the butter has been absorbed.
Trim and wash the rhubarb and cut into 2.5cm chunks.
Lightly butter a 1.2litre ovenproof dish and sprinkle some of the breadcrumbs over the bottom, and arrange some of the rhubarb on top.
Mix the sugar, spices and orange rind over the rhubarb. Repeat the layers of crumbs, rhubarb and sugar mixture ending with a layer of crumbs. Heat the honey with the orange juice, and once melted pour over the Charlotte.
Bake in a preheated oven at 200C (Reg 6) for 25 minutes or until the top is crisp and golden brown. Serve with whipped or clotted cream. Reported by This is 19 hours ago.
