and ginger crumble This hearty dessert is gluten free and vegan.
For the rhubarb
: 600g Yorkshire forced rhubarb
100g unrefined golden caster sugar The juice of 1 large lemon For the red sauce: Rhubarb
poaching juice 1 small punnet raspberries A few teaspoons ground arrowroot For the creme patissiere: 140ml full-cream milk 1 vanilla pod 2 medium free-range egg yolks 30g unrefined golden caster sugar 10g plain flour 10g cornflour Yellow food colouring Extras: Brioche hotdog buns (one per person) Mint, for garnish Small piping bags Method: To prepare the rhubarb
, trim the leaves and bases from the stalks if necessary.
pairs so perfectly with strawberries and other sweet fruits in tarts.
Put the rhubarb
in a large, lidded pan and sprinkle over the rosewater, orange juice and sweetener.
INGREDIENTS | 200g (about 3 slender sticks) rhubarb
, cut into 5mm slices | 2 unwaxed oranges | 250g plain flour | 75g ground almonds | 185g golden caster sugar, plus extra for the rhubarb
| 11/2tsp baking powder | An eighth tsp bicarbonate of soda | 1/4tsp fine sea salt | 150g Greek yoghurt | 100g butter, melted | 3 eggs, lightly beaten | 1tsp vanilla extract | Grand Marnier (optional)
bavarois Poached rhubarb
, pinhead oatmeal praline, Origin Honeygar ice creamMethod: Bring milk and rhubarb
puree to boil, stirring it occasionally.
Cut off the tops and bottoms of the rhubarb
stalks, but be careful not to remove the white 'foot' of the stalk, which is where the rhubarb
flavour is most concentrated and best.
INGREDIENTS For the cake layers: 4 organic eggs 125g sugar 150g plain flour 1tsp baking powder Butter, for greasing For the rhubarb
compote: 300g rhubarb
stalks 150g unrefined cane sugar 1 handful of lemon balm (a plant similar to mint, which can be found growing wild - or you can leave this out) 1/2 vanilla pod To assemble: 50g blanched almonds 50g white chocolate, plus extra shavings to decorate 500ml whipping cream 1 rhubarb
stalk A little sugar, for sprinkling METHOD 1.
Welcome to the real thing - England's Rhubarb
is rich in B vitamins such as folates, riboflavin, niacin, vitamin B-6 (pyridoxine), thiamine and pantothenic acid.
is often thought of as an oldfashioned ingredient, but this dish gives it a fresh Italian twist thanks to creamy panna cotta.
For the elderflower ice cream: * 1 quart cold milk or half-and-half 9 ounces fresh elderberry flowers, stems removed 1 cup granulated sugar 8 large egg yolks For the sous-vide rhubarb
: 1 stalk rhubarb
Simple syrup For the granola: * 1/4 cup packed brown sugar 1/4 cup honey 1/4 cup butter Macadamia nuts Rolled oats For the rhubarb
compote: * 1 pound, 8 ounces rhubarb
, cut into large pieces 10 1/2 ounces granulated sugar For the roasted rhubarb
: 2 stalks rhubarb
, trimmed and cut into 4-inch long pieces 3 1/2 ounces granulated sugar For the garnish: Fresh elderberry flowers * yields more than needed for plating For the ice cream: Pour milk over flowers and chill overnight to infuse; strain through fine-mesh sieve into medium pot.
Easier and icier than sorbet, a granita is especially refreshing made with tangy rhubarb
Lot 2: Framework contract for the supply of about 5,000 boiler jam strawberry-rhubarb
in 2014 Optional: approximately 5,000 boilers jam strawberry-rhubarb
in 2015, about 5,000 boiler jam strawberry-rhubarb
in 2016, about 5,000 boiler jam strawberry-rhubarb
in 2017 and about 5,000 boiler strawberry jam Rhubarb
is one of the easiest and most rewarding perennials, with few disease or insect pests.