Bring rhubarb into the kitchen

Bring rhubarb into the kitchen


Posted 19th Feb 2016


Today (19th February) marks the start of the annual Wakefield Rhubarb Festival, a celebration of the city's forced rhubarb heritage. To honour the tasty vegetable we've got a selection of comforting puddings for you to try at home

Rhubarb & Vanilla CheesecakeCheesecake

400g rhubarb, cut into 3cm lengths
14 gingernut biscuits
50g butter
500g quark
150g light cream cheese
½ teaspoon vanilla extract
150g icing sugar
1 sachet gelatine
1 punnet blackberries

1. Put the rhubarb into a small saucepan with a drop of water. Cover and cook over a medium heat, stirring occasionally until the rhubarb collapses into a rough purée. Taste the mixture. You may want to add 1-3 tablespoons of caster sugar if the rhubarb is sharp. Leave to cool for 20 minutes then pour into a sieve and set it over a bowl to drain.

2. Meanwhile, make the biscuit base. Pre-heat the oven to 190°C/170°C Fan/Gas Mark 5. Put the biscuits into a blender and blitz into fine crumbs. Melt the butter in a small pan, then stir in the biscuit crumbs. Grease and line a springform cake tin, then pour the biscuit mixture into the base. Use the back of a spoon to press the biscuits evenly over the base of the tin. Bake in the oven for 10 minutes, or until the base is golden brown. Leave to cool.

3. In a large bowl, mix together the quark, cream cheese, vanilla and icing sugar. Put 60ml of boiling water into a small bowl and sprinkle over the gelatine evenly. Leave for 1 minute, then stir the gelatine vigorously into the water until it has dissolved. Quickly whisk the gelatine into the cream cheese mixture until evenly incorporated, then pour into the prepared cake tin. Spoon the rhubarb purée over the top, then roughly swirl it through the cheese mix using a knife or spoon.

4. Put the cheesecake in the fridge for at least 6 hours. Decorate with the blackberries and serve.

Recipe courtesy of www.ao.com

Rhubarb CrumbleCrumble

500g rhubarb, chopped into 6cm lengths
100g golden caster sugar
140g self-raising flour
85g butter, chilled
50g light brown muscovado sugar
50g pecans, chopped
2 tablespoons almonds, ground

1. Pre-heat the oven to 200°C/180°C Fan/Gas Mark 6.

2. Place the rhubarb into a saucepan with the golden caster sugar, cover and simmer on a very low heat for 15 minutes.

3. When soft, but still holding its shape and sweet to taste, pour the rhubarb into a medium baking dish.

4. To make the topping, rub the flour and butter together with your fingers until you have a soft, crumbly texture. Add the muscovado sugar and nuts, mixing together with your hands.

5. Scatter the topping over the rhubarb and bake for 30 minutes or until the top is golden brown.

Tip: Serve with a dollop of Cornish clotted cream.

Recipe courtesy of www.roddas.co.uk

Rhubarb & Ginger Crunch PiePie

125g butter, diced
100g soft brown sugar
200g plain flour
35g cornflour
2 teaspoons ginger, ground
50g stem ginger, finely chopped
800g rhubarb, cut into pieces
2 tablespoons syrup from the stem ginger jar

1. For the pastry, place the butter, 50g of the sugar, flour, 25g of the cornflour and ground ginger into a food processor. Whizz until you have a coarse crumb. Add 3-4 tablespoons of cold water and blend again until the mixture comes together to form a dough.

2. Knead the dough on a lightly floured surface, add the stem ginger and carefully knead again until the dough is flecked. Wrap in clingfilm and chill for 30 minutes.

3. Pre-heat the oven to 200°C/180°C Fan/Gas Mark 6. Toss the remaining sugar, cornflour and rhubarb together and arrange in a pie dish. Drizzle over the syrup from the stem ginger jar.

4. Roll out the pastry on a lightly floured surface and place on top of the pie, trimming away any excess. Bake for 25 minutes until golden and crunchy.

Tip: Sprinkle the finished pie with caster sugar and serve warm with vanilla ice cream.

Recipe courtesy of www.waitrose.com

Spiced Rhubarb Cake with Cinnamon Cream

400g rhubarb, cut into 0.5cm slicesSpiced
250g caster sugar
4 teaspoons cinnamon, ground
150g salted butter, melted and cooled
3 large eggs
3 teaspoons vanilla bean paste
2 teaspoons ginger, ground
225g self-raising flour
75g flaked almonds
300ml double cream
3 tablespoons icing sugar

1. Pre-heat the oven to 160°C/140°C Fan/Gas Mark 3. Grease a springform cake tin and line the base with baking parchment. Mix the rhubarb with 25g of the caster sugar and 1 teaspoon of the cinnamon. Set aside.

2. In a large bowl, beat the remaining caster sugar and 2 teaspoons of the cinnamon with the melted butter, eggs, 2 teaspoons of the vanilla and ginger. Mix in the flour, followed by the rhubarb until everything is combined.

3. Pour the cake mixture into the tin and smooth the surface, making sure that the batter is evenly distributed before scattering over the flaked almonds. Bake for 1 hour 15 minutes until a skewer inserted into the centre comes out clean. Cover the cake with foil after 1 hour if it starts to brown too much. Leave to cool in the tin.

4. When you are ready to serve, whisk the cream with the icing sugar, remaining vanilla paste and cinnamon to soft, light peaks. Serve each slice of cake with a generous dollop of the cinnamon cream on the side.

Recipe courtesy of www.waitrose.com

Rhubarb Soured Cream Cake

300g rhubarb
200g caster sugar
175g unsalted butter, softened
150g self-raising flour
1 teaspoon baking powder
Pinch of salt
100g almonds, ground
3 medium eggs
1 teaspoon vanilla extract
150g soured cream
1 orange, zest
50g icing sugar, sifted

1. Pre-heat the oven to 200°C/180°C Fan/Gas Mark 6. Wash the rhubarb, shake dry, then cut into 2cm slices. Cut any thicker stalks lengthways, so that the pieces are an even size. Toss with 3 tablespoons of the caster sugar in a roasting tin, spread out in an even layer, then cover with foil and roast for 15 minutes. Uncover, then cook for 5 minutes more until the rhubarb is just tender, bright pink and the juices are syrupy. Cool completely, then drain off all the juices and reserve both the rhubarb and the syrup for later.

2. Turn the oven down to 180°C/160°C Fan/Gas Mark 4. Grease a loaf tin and line with baking parchment. In a large bowl, use electric beaters to beat the butter and remaining caster sugar until pale and creamy. Mix the flour, baking powder and salt together, then sift this over the creamed butter and sugar, beat together. Add the almonds, eggs, vanilla, soured cream and half of the orange zest, then beat again to make a thick, even batter.

3. Smooth one third of the cake batter into the tin, then scatter with one third of the rhubarb, spreading it out well. Repeat until all the mixture is used, finishing with the rhubarb.

4. Bake for 30 minutes, until golden and risen, then turn the oven down to 160°C/140°C Fan/Gas Mark 2 and bake for a further 30-35 minutes, or until a skewer inserted into the centre of the cake comes out clean. Cool in the tin for 15 minutes, then lift the cake out of the tin and onto a rack to cool completely.

5. To make the glaze, mix 1 tablespoon of the reserved syrup with the icing sugar and remaining orange zest. Drizzle the glaze over the cold cake and leave to set.

Tip: Slice the cake with a serrated knife.

Recipe courtesy of www.waitrose.com





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