Posts Tagged ‘rhubarb’
By MEREDITH KIRTON
Spring almost tastes like rhubarb…that deliciously fresh flavour that’s sweet but overly, fresh but not too fruity. It’s springtime when this perennial vegetable really comes into its own. That’s right, although mostly eaten as a dessert the edible part of this plant is the stems, mean that it’s a vegetable you’re eating! And a word of warning, the leaves are poisonous, so no matter how delicious they look fresh from the garden, you have to throw them away. Green stems on the other hand are quite safe to eat, though not as spectacular. The colour can vary depending on the variety, but if you really want red stems, you can always cheat by adding some food colouring to a jug of water and sit cut stems in there till they soak up the extra colour!
To grow successfully, plant rhubarb crowns in late winter or early spring from either crowns, which you can buy from bulb suppliers, or seedlings. They will need to grow for a few years in their own bed with lots of extra manure dug through. Start picking your rhubarb from plants when they are about 3 years old, choosing outside stems first to allow the new growth to still sprout from the centre. Applying pressure downwards should be enough to snap them off cleanly without damage to your main plant. Remove flowering stems with a knife or secateurs, as these will take away energy from the others and are not edible in their own right.
Rhubarb can grow in the sun or semi shade, but they do like summer water and loads of food, so compost, manure or apply granular fertiliser regularly if you want to eat them often! They are beautiful garden specimens too, with handsome leaves and stunning stems. Their season can also be forced early by covering their crowns over winter with an upturned pot to force through early growth…or you can by beautiful terracotta forcing jars to do the same job more elegantly!
Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICSTags: planting, rhubarb
Posted under grow
By MANDY SINCLAIR
Technically rhubarb is a vegetable. Only the stalks are edible. Field grown rhubarb as opposed to green house grown, tends to be juicier, more tart and less tender. When cooking rhubarb it is imperative to taste as it cooks to adjust sugar and cooking time accordingly.
Once picked, the stalks dry out and become limp quite quickly. Remove leaves, wash stalks and wrap in plastic wrap. Refrigerate for up to 1 week.
What to do with glut
Once stewed, rhubarb can be frozen in plastic containers for up to 1 month.
Rhubarb & ginger jam
Trim and chop 250g rhubarb. Place in a saucepan with 1 cup caster sugar, 1 tbsp lemon juice and 4cm piece of peeled ginger. Stir on low heat, until sugar dissolves. Increase heat and boil rapidly for 8-10 mins, until thickened. Remove ginger and discard. Spoon into sterilized jars and seal. Refrigerate for up to 2 weeks.
Oven poached rhubarb
Trim and cut 250g rhubarb into 10cm lengths. Place in a small baking dish with finely grated rind and juice of 1 orange, 1 cinnamon stick, 1 split vanilla bean and ¼ cup of caster sugar. Cover with foil and bake at 180C or 160C fan for 30 mins, until tender. Transfer rhubarb and juice to a sterilized container. Store in refrigerator for up to 2 weeks or freeze for up to 1 month. Use in a crumble, scones, cakes or on porridge.
Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICSTags: freezing, fruit, preserves, recipe, rhubarb
Posted under harvest
By MANDY SINCLAIR
1 bunch rhubarb, trimmed, washed,chopped
¼ cup brown sugar
2 tbsp icing sugar
1 tbsp Marsala
finely grated rind and juice of 1 orange
¾ cup cream ,whipped
12 savoiardi biscuits
grated chocolate, to serve
1. Cook rhubarb and brown sugar in a saucepan on low heat, covered, for 15 mins, until very soft. Transfer to a container and refrigerate until cold.
2. Mix together mascarpone, icing sugar, marsala and ornage rind until smooth. Fold through whipped cream.
3. Dip savoiardi biscuits in orange juice, two at a time. Break biscuits in half anf place 2 halves in the base of a serving glass. Top with 2 tbsp of mascarpone mixture, 2 tbsp rhubarb, 2 biscuit halves and 1 tbsp of mascarpone mixture. Repeat with remaining ingredients to make 6. Top each with grated chocolate before serving.
Assemble tiramisu ahead of time and refrigerate until ready to serve. Bring to room temperature before serving.
try this ….
The tartness of rhubarb goes beautifully with duck, venison and even offal. Pan fry duck breast or venison. While resting meat, cook finely chopped rhubarb in butter until just beginning to soften. Serve as an accompaniment.
Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICSTags: desserts, fruit, puddings, recipe, rhubarb
Posted under cook