- Rhubarb Jelly
- Rhubarb Crumble
- Rhubarb Sponge Pudding
- Rhubarb and Ginger Pie
- Rhubarb Fool
- Rhubarb and Ginger Jam
- Rhubarb Chutney
- 2-3lbs of chopped up rhubarb,
- 2-4 Tablespoons of sugar,
- ½ a vanilla
- about 100ml water
- 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
- 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
- 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.
Making the pie
- 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
- 2 – 3 stalks of good / sweet rhubarb
- 1 Tblsp soft brown sugar
For the custard
- 450 ml [ ¾ pint ] single cream
- 1½ Tblsp soft brown sugar
- 1 Tblsp cornflour
- 3 egg yolks – medium to large eggs
- 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.
- 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.