Rhubarb - Horfield and District Allotments

Rhubarb jelly

Put all ingredients into a good heavy oven pot, bring to the boil then put in the oven at 100ºC for about 2 hours. Add more sugar if necessary when cooked.
If you want clear jelly strain. If you don’t mind foggy jelly & can’t bear to throw anything away remove vanilla pod & whizz with a hand blender.
Measure & add gelatin according to makers instructions. Takes a day to set.
If you want really clear jelly you can do amazing things with egg whites – consult a really posh cook book.

by Christine Styles

3 – 4 good sized stalks of rhubarb – washed, trimmed and cut into 1cm [½inch] slices
3 Tblsp sugar
1 Tblsp plain flour
Topping
100gm [2oz] plain flour
100gm [2oz] rolled oats
75gm [ 3oz] butter
50gm [2oz] soft brown sugar

Mix the prepared rhubarb, flour and sugar then arrange in a suitable pie dish – approx 1 litre [2 pt].
For the topping, mix the flour, oats and soft brown sugar then rub in the butter as finely as possible.
Sprinkle the topping over the rhubarb evenly.
Bake in a moderate oven [180ºC or 5 gas] for approx 40 – 45 minutes until the topping is golden brown and the fruit is soft when checked with a skewer.
Serve with custard, ice-cream or double cream. Enjoy.

3 – 4 good sized stalks of rhubarb – washed, trimmed and cut into 1cm [½ inch] pieces
2 Tblsp sugar
Topping
75gm [3oz] butter
75gm [3oz] caster sugar
2 medium to large eggs
100gm [4oz] plain flour } or 100gm self raising flour
1 tsp baking powder

Stew the rhubarb with the sugar until soft – allow to cool. Put into the pie dish.
Cream the butter with the sugar until pale and creamy.
Gradually beat in the lightly whisked eggs.
Sieve the flour with baking powder and fold in gently.
Spread this mixture over the cooled rhubarb ensuring it has all been covered.
Bake in a moderate oven – [180ºC, No 5 Gas] for approx 45 minutes to 1 hour. Reduce the heat if necessary in the later stages.
Serve hot with custard or cream.

for a 1 litre ( 1½ – 2 pint) pie dish

4 good-sized stalks of rhubarb
3 Tblsp. sugar
A few pieces of crystallised or stem ginger in syrup – finely sliced
Short crust pastry
150g plain flour (6oz)
75g margarine or butter (3oz)
6 tsp cold water approx.(this amount may vary slightly depending on the weather and the flour you are using – you need the ingredients to bind together without being sticky).

• Sieve the flour and salt into a baking bowl. Add the margarine and rub in with your finger tips to create a texture like fine breadcrumbs – don’t allow the mixture to become sticky.
• Add the water slowly to ensure the ingredients combine without becoming too soft.
• Knead gently to combine the ingredients for a short time – 1 minute.

Preheat the oven to 180°C, Mark 6 gas
Wash and trim the rhubarb. Cut into 1cm or half inch long pieces.
Put a layer of rhubarb on the bottom of the dish, sprinkle with half of the sugar and ginger
Repeat this process.
Roll out the pastry on a lightly floured board to ½ cm thick approx.(¼in)to the shape of the pie dish. Cut off a strip of pastry wide enough to go around the rim of the dish
Wet the edges of the pie dish with water and apply the strip to the edges. Wet the top of the pastry strip with water.
Put the pastry on top of the pie. Trim and seal the edges. Put a small slit on the top of the pie to allow the steam to escape.
Bake for about 15 – 20 minutes then reduce the temperature and bake for a further 15 – 20 minutes to ensure the fruit is cooked. Don’t allow the pastry to burn
When baked, sprinkle the top with a little caster sugar immediately and serve with cream, ice-cream or crème fraîche.

Serves approx 4 portions

Wash, trim and slice the rhubarb into 1cm [½ inch slices].
Cook gently with the sugar until soft – stir occasionally – don’t allow to ‘catch’.
Allow the rhubarb mix to cool.
Put the cream in a saucepan and heat until it is boiling gently. Don’t allow it to burn.
In the meantime – put the egg yolks, sugar and cornflour into a bowl and mix well.
Whish in the boiling cream then return to the saucepan.
Continue to whisk this mixture over a gentle heat until it thickens then, remove from the heat.
Cool.
Mix the rhubarb and custard mixtures thoroughly then spoon into individual dishes.
Chill and serve with whipped cream or crème frâiche – decorate with some mint leaves.

1 – 1.2 kg Rhubarb [ 5 – 6 good sized stalks] – washed, trimmed and cut into 1 cm [ ½ inch slices]
Allow the same weight of sugar as rhubarb
25 gm [1oz] root ginger
100gm [4 oz] stem or crystallised ginger

Put the prepared rhubarb into a non-metallic bowl/basin and sprinkle the sugar over.
Cover and leave it overnight or for about 12 hours.
Put the fruit into a large saucepan or preserving pan.
Smash the root ginger with a pestle or similar and wrap in a piece of muslin – add to the rhubarb mix.
Heat the rhubarb gently then bring to the boil.
Add the chopped crystallised ginger then boil briskly until all of the fruit is very soft and the jam starts to thicken – as rhubarb is not really a fruit and there no pectin it will not ‘set’ like other jams – it will not set like other jams.
Pot and cover in the usual way.

3 – 4 good stalks of rhubarb – washed, trimmed and sliced – about ½ kilo or 1 lb
Approx 1 inch square [ 2cm] fresh ginger – peeled and grated
3 – 4 large garlic cloves – peeled and finely chopped
1 – 3 chillies – depending on desired heat[ my favourites are Joe’s Long – predictable heat and perform well even in cool conditions – they also dry and store well] if you don’t want it too hot, don’t use the seeds.
2 tsp Allspice
1 tsp salt
100 gm raisins, sultanas or chopped dates
175 gm [6 oz] sugar
500ml [ 1pint] malt vinegar – you can use wine or cider vinegar if you prefer

Prepare the rhubarb and finely chop the ginger, chilli and garlic.
Put all the ingredients into a preserving pan.
Bring to the boil then lower the heat until all of the ingredients have softened and the rhubarb is well broken down.
This should take about 30 – 40 minutes and the mixture should have the texture of a soft jam.
Pot up in sterilised jars, seal and label.