I was given some Rhubarbs last week by Kate Mosses at work, beautifully cultivated by her family in nearby York region, in the heart of Yorkshire.
Believe or not, I have been living in Leeds for 15 years and in past few years in Morley and have never cooked or baked using Rhubarb.
So, it was a nice experimental weekend.
I’m not going to tell the whole history of Rhubarb, just what I have heard so far, which is a fruit, others call it a vegetable, above all, there are several ways of making nice deserts using this celery look a like, in a purple way of course.
Since is the first time, I’m playing simple, not getting complicated at all and decided to use the most basic recipe I could found, the famous Rhubarb Crumble.
We have made our way to a local farm shop, to the local famous Rhubarb Triangle – Farm Shop, to get more ideas and other local ingredients we can find. Also, got some honey from local bee hives, hay-fever is strong this year. ;-0
Preparation time: 30 min
Cooking time: 30 – 60 minutes
Serves 4 people
- 10 sticks of rhubarb
- 4 tbsp water
- 8 tbsp caster sugar
- 1 tsp powdered ginger
- 110g/4oz butter, softened
- 110g/4oz demerara sugar
- 180-200g/6-7oz flour
Devon Cream or Single Cream or Double Cream or Custard Cream
- Preheat the oven to 180C/350F/Gas 4.
- Cut the rhubarb into 7½cm/3in long sticks and place on an oven tray, sprinkle with the water and caster sugar and roast in the oven for 10 minutes.
- Once cooked, remove from the oven, sprinkle over the ginger and mix well.
- Fill an ovenproof dish about 4cm/1½in deep with the rhubarb.
- Rub the butter into the flour and sugar to make the crumble topping. Sprinkle over the rhubarb and bake in the oven for 35-45 minutes, or until the crumble topping is crisp and golden-brown and the rhubarb filling has softened and is bubbling.
- Remove and allow to cool slightly before serving with double cream.Source: Is an adaptation of Rhubarb Crumble made by James Martin from BBC