Rhubarb

Rhubarb crumble – serves 2

4oz /115 g plain flour  
6 oz/150g soft brown sugar
1½ oz/38g butter
½  teaspoon baking powder
1lb of rhubarb

For the crumble: Place the floor in a mixing bowl, sprinkle in the baking powder, and rub in the butter. When it all looks crumbly, and the fat has been evenly dispersed, mix in 3 oz of sugar. The mixture is ready to sprinkle over your rhubarb.

Cut the rhubarb into chunks and place in a saucepan, (not aluminium) with 3 oz of sugar. Cook over a gentle heat, covered, for 15 minutes, stirring to get the uncooked pieces at the top down into the heat. It should be chunky not mushy. When the rhubarb is cooked – drain off about half the juice, then transfer it to a pie-dish and sprinkle with the crumble topping – bake for 30-40 minutes.

Rhubarb fool: (serves 4)

400g rhubarb stalks                                                60g caster sugar
juice & grated rind of 1 orange                             250ml whipping cream

Cut the rhubarb stalks into 1 inch (2.5cm) chunks and place in a pan with the sugar, orange juice and grated rind. Cover and simmer gently for about 10-15 minutes, stirring regularly. The rhubarb should be soft, but not mushy. Taste the rhubarb and add more sugar, if needed. Allow the rhubarb to cool completely. When the rhubarb is cold, whip the cream until it forms soft peaks. Fold the rhubarb mixture into the cream gently, so the cream doesn't lose its volume. Serve in individual glasses or bowls

Rhubarb Cake
Oven temp 180c
22cm tin lined with baking paper
500gms rhubarb chopped into approx 5cm pieces
60 gms butter (softened)
1 teaspoon vanilla essence
1  ¾ cups brown sugar
2 eggs
300gms sour cream
2 cups plain flour
1tsp bicarbonate of soda (sift flour and bi-carb together)
1tsp cinnamon

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