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Rhubarb Recipes

Rhubarb Recipes

Rhubarb and Apple Crumble

Ingredients

  • 125g Plain Flour
  • 125g Demerara Sugar
  • 175g Porridge Oats
  • 125g Butter
  • Bunch of Rhubarb
  • 6 Eating Apples
  • ½ cup of Apple Juice

Method

  • Preheat oven to 190C
  • Prepare the fruit for stewing – clean and chop up rhubarb into half inch pieces, dice the apple into the same (No need to remove skin)
  • Put in a pan with the apple juice
  • Heat until all the fruit is soft and mushy
  • Taste and add sugar at this stage to taste – you’ll end up using much less sugar this way.
  • While the fruit is stewing put the flour into a bowl, add in butter and rub into the flour with your fingers
  • Add the sugar and oats and mix together
  • Put the stewed fruit into an oven proof dish
  • Add the crumble mixture on top generously
  • Bake in the oven for about 20 minutes

 

 

Easy Rhubarb FoolRhubarb Fool

Look for bright magenta-red stalks of rhubarb for this recipe and avoid thin, green ones, which are often more tart.

Ingredients

For the rhubarb sauce:

  • 1/2 cup sugar, or more, to taste
  • 1 tablespoon finely grated orange zest
  • 2 tablespoons orange juice
  • 1 pound rhubarb stalks, ends trimmed and cut into 1-inch lengths (to make about 4 cups)

For the whipped cream:

  • 3/4 cup heavy whipping cream
  • 1/4 cup sour cream, stirred

 

METHOD

1 Cook the rhubarb: Follow the same instructions as above to stew the fruit.  You could use some left over from the crumble or if using the ingredients listed here stew the rhubarb using the orange juice and zest.

   

2 Cool the rhubarb: Immediately pour the rhubarb puree into the heatproof bowl. Cool to room temperature; the rhubarb will continue to soften as it sits.

 

3 Refrigerate the rhubarb for 2 to 3 hours, or until completely chilled.This rhubarb mixture can also be prepared several days in advance and kept refrigerated, or frozen for up to 3 months. (Thaw in the fridge overnight, if frozen.)

4 Whip the cream:  In a chilled bowl, whip the cream with an hand mixer or stand mixer until it forms soft peaks but is slightly under-whipped. Whisk in the sour cream just until combined (the cream should still form soft peaks). 

 

4 Assemble the fool:  Add the whipped cream to the bowl of rhubarb. With a rubber spatula, swirl the cream and rhubarb together so that the mixture has streaks of rhubarb, but is not fully mixed. Spoon the fool into tall dessert dishes or wine glasses, and chill until ready to serve.

The fool is best eaten on the day it is made, but leftovers will keep, covered, for a few days.

 

Rhubarb and Vanilla Scones

Ingredients

  • 1 cup cake flour (not self-rising)
  • 2 cups all-purpose flour, plus more for rolling and cutting
  • 1/2 cup sugar, plus more for sprinkling
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • Salt
  • 1 1/2 sticks cold unsalted butter, cut into small pieces
  • 1 1/4 cups cold heavy cream, plus more for brushing
  • 1/2 teaspoon pure vanilla extract
  • Stewed Rhubarb

Method

  • Preheat oven to 375 degrees. Sift together flours, sugar, baking powder, baking soda, and 3/4 teaspoon salt in a large bowl. Cut in butter with a pastry blender or rub in with your fingers. (The largest pieces should be the size of small peas.) With your fingertips, flatten butter pieces into small disks. Cover with plastic wrap, and refrigerate until butter is very firm, about 20 minutes.
  • Combine cream and vanilla in a small bowl, add the stewed Rhubarb, and stir into flour mixture with a wooden spoon until almost absorbed and dough just comes together. Turn out dough onto a lightly floured work surface; roll out into an 8-by-10-inch rectangle. With a short side facing you, fold rectangle into thirds, as you would a letter. Rotate dough a quarter turn clockwise. Repeat rolling out, folding, and rotating dough 2 more times. With floured hands, pat out dough to a 1 1/4-inch thickness, and cut out as many rounds as possible with a floured 2 1/4-inch round biscuit cutter. Gather scraps, reroll once, and cut out more rounds (you should have a total of 12). 
  • Place scones 2 inches apart on parchment-lined baking sheets. Brush tops with cream, and sprinkle with sugar. Bake until golden brown, 18 to 20 minutes, rotating sheets halfway through. Let cool on sheets. Serve warm or at room temperature.

 

 

strawberry rhubarb margaritaStrawberry Rhubarb Margarita Cocktail
Adapted from Bobby Flay

  • Rhubarb Syrup, recipe follows
    2 cups white tequila
    1/2 cup fresh lime juice
    1/4 cup triple sec, such as Cointreau
    1/4 cup freshly squeezed orange juice
    2 tablespoons fresh ripped mint leaves
    Crushed ice, for the shaker
    8 fresh strawberries, hulled and finely diced
  • Rhubarb Syrup
    1 1/2 cups sugar
    2 large stalks rhubarb, coarsely chopped

Combine 1 1/2 cups water and the sugar in a medium saucepan over high heat. Cook until the sugar is dissolved. Add the rhubarb and cook until slightly softened, about 5 minutes. Remove the saucepan from the heat and steep for 1 hour. Drain the liquid into a small saucepan and cook over high heat until slightly reduced and thickened, about 5 minutes. Transfer the syrup to a bowl. Cover and chill in the refrigerator for about 1 hour.

Combine all the ingredients together in the shaker, shake and serve!

Rhubarb Recipes

Rhubarb and Apple Crumble

Ingredients

  • 125g Plain Flour
  • 125g Demerara Sugar
  • 175g Porridge Oats
  • 125g Butter
  • Bunch of Rhubarb
  • 6 Eating Apples
  • ½ cup of Apple Juice

Method

  • Preheat oven to 190C
  • Prepare the fruit for stewing – clean and chop up rhubarb into half inch pieces, dice the apple into the same (No need to remove skin)
  • Put in a pan with the apple juice
  • Heat until all the fruit is soft and mushy
  • Taste and add sugar at this stage to taste – you’ll end up using much less sugar this way.
  • While the fruit is stewing put the flour into a bowl, add in butter and rub into the flour with your fingers
  • Add the sugar and oats and mix together
  • Put the stewed fruit into an oven proof dish
  • Add the crumble mixture on top generously
  • Bake in the oven for about 20 minutes

 

 

Easy Rhubarb FoolRhubarb Fool

Look for bright magenta-red stalks of rhubarb for this recipe and avoid thin, green ones, which are often more tart.

Ingredients

For the rhubarb sauce:

  • 1/2 cup sugar, or more, to taste
  • 1 tablespoon finely grated orange zest
  • 2 tablespoons orange juice
  • 1 pound rhubarb stalks, ends trimmed and cut into 1-inch lengths (to make about 4 cups)

For the whipped cream:

  • 3/4 cup heavy whipping cream
  • 1/4 cup sour cream, stirred

 

METHOD

1 Cook the rhubarb: Follow the same instructions as above to stew the fruit.  You could use some left over from the crumble or if using the ingredients listed here stew the rhubarb using the orange juice and zest.

   

2 Cool the rhubarb: Immediately pour the rhubarb puree into the heatproof bowl. Cool to room temperature; the rhubarb will continue to soften as it sits.

 

3 Refrigerate the rhubarb for 2 to 3 hours, or until completely chilled.This rhubarb mixture can also be prepared several days in advance and kept refrigerated, or frozen for up to 3 months. (Thaw in the fridge overnight, if frozen.)

4 Whip the cream:  In a chilled bowl, whip the cream with an hand mixer or stand mixer until it forms soft peaks but is slightly under-whipped. Whisk in the sour cream just until combined (the cream should still form soft peaks). 

 

4 Assemble the fool:  Add the whipped cream to the bowl of rhubarb. With a rubber spatula, swirl the cream and rhubarb together so that the mixture has streaks of rhubarb, but is not fully mixed. Spoon the fool into tall dessert dishes or wine glasses, and chill until ready to serve.

The fool is best eaten on the day it is made, but leftovers will keep, covered, for a few days.

 

Rhubarb and Vanilla Scones

Ingredients

  • 1 cup cake flour (not self-rising)
  • 2 cups all-purpose flour, plus more for rolling and cutting
  • 1/2 cup sugar, plus more for sprinkling
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • Salt
  • 1 1/2 sticks cold unsalted butter, cut into small pieces
  • 1 1/4 cups cold heavy cream, plus more for brushing
  • 1/2 teaspoon pure vanilla extract
  • Stewed Rhubarb

Method

  • Preheat oven to 375 degrees. Sift together flours, sugar, baking powder, baking soda, and 3/4 teaspoon salt in a large bowl. Cut in butter with a pastry blender or rub in with your fingers. (The largest pieces should be the size of small peas.) With your fingertips, flatten butter pieces into small disks. Cover with plastic wrap, and refrigerate until butter is very firm, about 20 minutes.
  • Combine cream and vanilla in a small bowl, add the stewed Rhubarb, and stir into flour mixture with a wooden spoon until almost absorbed and dough just comes together. Turn out dough onto a lightly floured work surface; roll out into an 8-by-10-inch rectangle. With a short side facing you, fold rectangle into thirds, as you would a letter. Rotate dough a quarter turn clockwise. Repeat rolling out, folding, and rotating dough 2 more times. With floured hands, pat out dough to a 1 1/4-inch thickness, and cut out as many rounds as possible with a floured 2 1/4-inch round biscuit cutter. Gather scraps, reroll once, and cut out more rounds (you should have a total of 12). 
  • Place scones 2 inches apart on parchment-lined baking sheets. Brush tops with cream, and sprinkle with sugar. Bake until golden brown, 18 to 20 minutes, rotating sheets halfway through. Let cool on sheets. Serve warm or at room temperature.

 

 

strawberry rhubarb margaritaStrawberry Rhubarb Margarita Cocktail
Adapted from Bobby Flay

  • Rhubarb Syrup, recipe follows
    2 cups white tequila
    1/2 cup fresh lime juice
    1/4 cup triple sec, such as Cointreau
    1/4 cup freshly squeezed orange juice
    2 tablespoons fresh ripped mint leaves
    Crushed ice, for the shaker
    8 fresh strawberries, hulled and finely diced
  • Rhubarb Syrup
    1 1/2 cups sugar
    2 large stalks rhubarb, coarsely chopped

Combine 1 1/2 cups water and the sugar in a medium saucepan over high heat. Cook until the sugar is dissolved. Add the rhubarb and cook until slightly softened, about 5 minutes. Remove the saucepan from the heat and steep for 1 hour. Drain the liquid into a small saucepan and cook over high heat until slightly reduced and thickened, about 5 minutes. Transfer the syrup to a bowl. Cover and chill in the refrigerator for about 1 hour.

Combine all the ingredients together in the shaker, shake and serve!

 

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