Rhubarb crumble
By James Martin
Perfect in a classic rhubarb fool or a comforting crumble, rhubarb is also delicious in savoury food. Try it with fresh mackerel or roast pork.
Recipes using rhubarb
Main course
Fresh mackerel with roasted rhubarb
By Nigel Slater
Roast duck with rosti potatoes and sauce of rhubarb and red port
By Curtis Stone
Salmon, herb and courgette roulade
By Ed Baines
Gammon with spiced rhubarb chutney
By Gregg Wallace
Roasted squab pigeon with sweet-and-sour compôte and roasted carrots
By Phil Vickery
Light meals & snacks
Rhubarb and goats’ cheese salad
By Gregg Wallace
Starters & nibbles
Rhubarb chutney with mackerel and watercress
By James Martin
Cornish duck pancakes with duck scotch eggs
By Paul Ainsworth
Roasted white asparagus, pine nuts, rhubarb, chervil and buttermilk
By Claire Hutchings
Tri-city sliders
By Tim Anderson
Caramelised pastry straws with sweet rhubarb ketchup
By Phil Vickery
Desserts
Rhubarb and apple Easter pie
By Gino D\'Acampo
Raspberry plate, posset, raspberry and vanilla condé with rhubarb and lime syrup
By John Burton Race
Vanilla panna cotta with rhubarb compote and orange tuile biscuits
By Danny Mills
Rhubarb and custard with almond crumble
By Silvena Rowe
Roasted rhubarb
By Nigel Slater
Cakes and baking
Rhubarb and custard tart
By The Hairy Bikers
Apple and rhubarb muffins
By Jo Brewer
Lemon and rhubarb tartlets
By James Morton
Chocolate mousse cake with Pimms roasted rhubarb and ice cream
By James Martin
Rhubarb meringue pie
By Janet Basu
Drinks and cocktails
Versailles shake
By Max Riesebieter
Somerset sour
By Wayne Collins
Rhubarb vodka
By Justin Gellatly
Other
Rhubarb sauce
By Antony Worrall Thompson
Rhubarb and vanilla jam
By Silvena Rowe
Rhubarb and passion fruit sauce
By Fiona Bird
Rhubarb and orange jam
By Mrs Beeton
See all recipes using rhubarb
Buyer\'s guide
Forced rhubarb is sold from January until March, when outdoor-grown rhubarb takes over. The latter can become coarse in late summer. Choose pert looking stems and avoid any limp or slimy-looking stems.
Storage
Slice, wrap and refrigerate, if possible. Cooked rhubarb freezes well.
Preparation
Wash and trim the rhubarb stems before use. Discard the leaves as they are poisonous. If using outdoor-grown rhubarb, remove any stringy outer layers. Cut into equal-sized pieces to ensure even cooking.
Forced rhubarb is very fragile so poach or bake only briefly to prevent it from disintegrating into a mush. Use a thick sugar syrup as it releases a lot of juice. Outdoor-grown rhubarb has a sharper taste and more fibrous texture, so requires a slightly longer cooking. Both varieties of rhubarb are good in pies, tarts, fools, jellies and ices. Rhubarb also makes a good jam with grapefruit, and tastes delicious made into a cordial flavoured with rosewater. Orange, vanilla and lavender all complement rhubarb.
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