Roobarb and Custard- remember them? |
I'm carrying on this month's 'garden produce' theme with a rhubarb special this week- as my allotment friend was kind enough to give me a big bagful.
In addition to the usual crumble- not to be sniffed at of course as it's always a favourite- I'm making a rhubarb relish to go with savoury dishes, a rhubarb clafoutis and a rhubarb and plum tatin, along with any other ideas which occur to me along the way.
So - I need two pans of stewed rhubarb- one sweet, one not so sweet.
First- stew your rhubarb! |
The first is sweetened with a little golden syrup, flavoured with some mixed spice- and not a lot else. This will make the crumble.
(Crumble mix- 3 parts flour to 1 part each sugar and butter, add some flavours with cinnamon or ginger or change the texture with some rolled oats or crushed biscuits- blitz and off you go!)
Good old rhubarb crumble |
I don't add any water, as the rhubarb produces lots of lovely syrup itself. If you have too much liquid, save it in a jug in the fridge and add it to different fresh fruit ( here grapes and plums) for a crumble variation later in the week.
Give some fresh fruit a rhubarb kick |
The rhubarb relish goes as follows:
250g rhubarb
handful of sultanas and/or chopped dates
1 chopped onion
125 ml white wine vinegar
1/2 tsp each salt and ground ginger
Boil in a saucepan until thick and chutney-like. Taste and adjust salt/vinegar levels.
This is just meant to be kept for a week or thereabouts so I haven't poured it into sterilised jars etc etc. Instead it sits happily in a container in the fridge- until I used it :
Firstly- to accompany grilled mackerel
Grilled mackerel with rhubarb relish |
Secondly- to go with a sausage baguette and salad
Sausage sandwich with relish |
And finally, a spoonful stirred into an onion and red wine sauce to go with sausage and mash.
Rhubarb and Onion Gravy |
(Brown one chopped onion, pour in a cupful of red wine and boil to reduce. Add some gravy granules to thicken ( or stock, followed by a little more reducing), season, add the rhubarb to sweeten the sauce and hey presto!)
Now for the Tatin.
Take an ovenproof frying pan and melt 2 tbsp sugar in a tablespoon of water to make a caramel.
Melt sugar in water |
Lay your fruit, cut side down into the caramel- I used plums and filled in the spaces with rhubarb.
Carefully start laying in your fruit |
Cover with puff pastry |
Ready to come out of the oven |
Rhubarb and Plum Tatin |
Finally-the clafoutis. (A sort of sweet fruity Yorkshire pudding).
Mix together 60 g of flour, 1 tsp of ground ginger and 100g of icing sugar.
Beat 3 eggs with 100ml of milk and 100ml of cream.Add it to the dry ingredients and beat to a smooth batter.
Beat 3 eggs with 100ml of milk and 100ml of cream.Add it to the dry ingredients and beat to a smooth batter.
Creamy batter |
Part-cook the rhubarb with a squeeze of golden syrup- until it is just al dente.(A matter of minutes).
Pour on the batter mix and bake in a moderate oven (180 degrees) until risen and golden.
Clafoutis straight out of the oven- it does sink a bit later on.. |
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