I'm Back With Rhu-Berry-Beena

It's been a while, hope you have all been well!  With thanks to the Dell engineer who visited I'm now back online with a new keyboard and hopefully a glitch free laptop ... touching lots of wood!!!!  Not having a working laptop for a little while has actually been a bit of a blessing in disguise for me.  Its given me a lot of time to spend back in the kitchen, and lets face it, that is where the passion for this blog begins.  Having a 'break' has also given me the opportunity to refocus on what it is a I love about being in the kitchen, it has helped me to rediscover my mojo, something which had been sadly lacking in previous months. 

So there may be some changes on this blog in the coming weeks and months.  There may be less posts, but hopefully the ones that do appear will be of a higher quality, there will be less 'I must bake something because I haven't posted in a week' and more time in the kitchen to build on the skills I already have and develop a few new ones as well.

That said, there actually seems no better place to pick back up than where I left off!  Making a cordial with seasonal fruits was very much a new technique for me to try and so deceptively simple that it will become a regular feature in our home.  This is the post I was in the middle of writing a few weeks ago when my laptop decided it needed a wee holiday;

I was flicking through my copy of 'River Cottage Handbook No.2 - Preserves' the other day ... OK, it was at least two weeks ago, but who's counting ... not looking for anything in particular, just flicking through the pages as you do in quite moments.  I had only just clipped the lids down on the kilner jars for some Rhubarb Liqueur (recipe courtesy of Choclette, hopefully I can share the 'efforts of my labour' in a blog post in 6 months to a years time) and fancied my hand at preserving the start of the summer's fruit bounty in any other way than jam.  This is what I came up with;

Rhu-Berry-Beena
2kg fruit, I used a mixture of strawberries and rhubarb, with a higher strawberry to rhubarb ratio
Granulated sugar

Halve and hull the strawberries and slice the rhubarb. Add 200ml water.  Bring slowly to the boil, crushing the fruit with a wooden spoon or potato masher, and cook gently until the fruit is soft and the juices flowing.  This can take anything up to 45 mins.

Scald a jelly bag (place it in a saucepan of water and boil it for 5 mins) and then suspend it over a large bowl (I went to Lakeland and bought myself a jelly straining set, I feel sooooooooooooo grown up!)  Tip the fruit into it and leave to drip overnight.

Measure the resulting juice and pour into a clean pan.  Foe every 1 litre of juice, add 700g sugar or to taste.  Heat the mixture gently to dissolve the sugar, then remove from the heat.  Pour immediately into warm, sterilised bottles, leaving a 1cm gap at the top.  Seal with a screw top or cork.

Makes about 1.5 litres
Adapted from River Cottage Handbook No.2

Hubby is really enjoying his Rue-Berry-Beena, a tiny amount mixed with soda water proves to be a very refreshing drink and I imagine that a smidgeon of vodka ... or gin ... or rum ... added to the mix couldn't be a bad thing either.  The juice from my mix came out about 150ml above the litre mark but I still only added the 700g sugar, next time though I will add much less sugar as the cordial is very sweet.  I'm looking forward to trying out some other flavour combo's, the passionfruit and mango sat in the fruit bowl look like they may be my next venture.

Rhubarb Custard Crumble Tart

When I first made it the the UK all those years ago, my 'Auntie' and 'Uncle' in Chester very kindly put me up for two years.  I know!  Can you imagine putting someone up in your home for two whole years!  Amazing people and technically speaking not my true Auntie and Uncle as Auntie Linda and Mum were friends since childhood.  When my Grandparents decided to pick up sticks and move their young family from London to Tasmania Auntie Linda came out with them for two years before returning back to the UK where she then met my Uncle and started a family of their own.  Anyhoo, all those years later I turned up on their doorstep and the rest is pretty much history. 

Auntie Linda, Mum and my second cousin Michele

Now the reason I started telling this story is because it was this period in my life that introduced me to rhubarb - before then it was very definitely relegated to the 'I Don't Like' file.  There used to be a lovely old couple who had a house a few doors along from us when I was little and they had the most amazing veggie patch in their backyard.  I remember being all of 5 years old and Flossie (that would be one half of the lovely old couple) used to force feed me and my brother raw rhubarb straight from the garden, hence it being added to the 'I Don't Like' file.  Anyway, Auntie Linda and Uncle David also had an amazing garden in which they also grew rhubarb.  One night after work Auntie Linda produced the most amazing Rhubarb Crumble for dessert and since then I was hooked.

Rhubarb Custard Crumble Tart
3 egg yolks
135g caster sugar
Finely grated zest of 1 orange
1 tbsp cornflour
300ml double cream
2 vanilla pods, split lengthways, seeds scraped and reserved
500g rhubarb, cut into 4cm lengths
Knob of butter
For the Shortcrust Pastry
280g plain flour, plus extra to dust
60g custard powder
200g chilled butter, cubed
4 tbsp caster sugar
2 large free-range egg yolks
For the crumble topping
170g plain flour
110g chilled butter, cubed
55g light muscovado sugar

For the pastry, put the flour in a blender with the custard powder and a good pinch of salt. Whizz briefly, then add the butter. Pulse until the mix resembles fine breadcrumbs. Transfer to a big bowl and stir in the sugar. Add the egg yolks and 3-4 tbsp ice-cold water. Quickly mix together, then shape into a flat disc, wrap in cling film and chill for 30 minutes.

Preheat the oven to 200°C/fan180°C/ gas 6 and pop a baking sheet inside to heat up. For the crumble, put the flour and a pinch of salt in a bowl, add the butter and rub together with your fingers until the mix resembles coarse breadcrumbs. Stir in the sugar, then scatter over a shallow baking tray. Set aside.

Roll out the pastry on a floured work surface and use to line a 21cm, loose-bottomed, fluted tart tin that’s 3.5cm deep. Trim any excess pastry and prick the base all over with a fork. Line with baking paper and fill with baking beans or rice. Bake for 10 minutes on the hot baking sheet. Remove the paper and beans/rice, and bake for 5 minutes more until the pastry is crisp. Remove from the oven and set aside. Leave the oven on.

Make the custard filling. Mix the eggs and egg yolks, 60g of the caster sugar, orange zest and cornflour together in a bowl. Put the cream, 1 split vanilla pod and seeds in a pan over a medium heat and bring almost to the boil. Slowly strain the hot cream over the egg mixture, stirring. Pour back into the cleaned pan and return to the hob. Heat gently, stirring, until the custard is thick enough to coat the back of a spoon. Pour into a jug, then cover the surface with cling film to stop a skin forming. Cool and chill.

Place the rhubarb in a bowl, stir in the remaining 75g caster sugar and the seeds from the remaining vanilla pod, scatter over a shallow baking tray, dot with butter, drizzle with 1 tbsp water and add the vanilla pod. Roast for 15 minutes. Put a colander over a bowl, then pour the rhubarb into the colander, discarding the vanilla pod. Reserve the juices and allow the rhubarb to cool a little.

Pour the custard into the pastry case, then top with the rhubarb, poking it under the custard a little. Bake on the baking sheet for 12-15 minutes until the custard is just set. Put the crumble topping in the oven at the same time, shaking its tray occasionally, cooking for the same amount of time until crunchy and golden. Remove both from the oven. Carefully remove the tart from the tin. Scatter with the crumble and some of the reserved rhubarb juice. Serve warm or at room temperature.
 

 
Serves 6-8
Delicious Website
 

This is one of those recipes that is best made at the weekend, wish I had read through the recipe fully to understand that for myself before I started on Wednesday night!  The only thing I would maybe change was the custard, Hubby said it tasted quite eggy whereas I thought the orange overpowered the flavour of the vanilla ... and the texture was maybe a bit eggy.  Other than that its pretty yummy and would make a great finish to a family barbecue.

 

Rhubarb and White Chocolate Muffins

These little guys were made last Sunday and the only evidence left of them after Tuesday was the empty bowl - I had managed to eat about 2 of them!  Somebody must think that my head is zipped up the back if I believe his story of 'they went bad and I had to throw them out'!

Rhubarb and White Chocolate Muffins
150g caster sugar
80g butter, softened
2 large eggs
225g self-raising flour
150g butter milk
400g rhubarb, cleaned
150g white chocolate, roughly chopped
Preheat oven to 225C.  (I was a bit scared of cooking muffins at this temp but it didn't have any adverse effects, I think it needs to be that hot to ensure that the rhubarb cooks as well as the muffin batter).

Beat the butter and the sugar until creamy. Add the eggs and beat to combine. Add the flour, then the butter milk.

Cut the rhubarb stalks into small slices, then fold into the batter. Add the white chocolate and work into the dough gently and quickly.

Line a muffin tray with paper cups, fill with the mixture. (Again, I was a bit worried about the amount of rhubarb in the paper cases as opposed to the muffin mixture but during cooking the rhubarb shrinks and the batter expands and it all works out well in the end!)

Bake for 20 - 25 minutes.

Makes 16 muffins
The Passionate Cook

The Passionate Cook also gives a good tip to store them overnight in the cooled oven so the crust doesn't go soggy from the rhubarb.  We enjoyed these warm from the oven but they are very nice the next day too - I couldn't pass comment on what they are like after that becasue they apparently 'went bad'!

Rhubarb and Vanilla Mincemeat

I know I'm leaving it a bit late to finally be posting this recipe but trust me when I say its worth waiting for. This is another Nigella recipe that I came across last year and it completely opened the door to the world of Mince Pie's for me. Before then mince meat was booze sodden mixed peel with some suet mixed in for good measure. Bless that Nigella!

Rhubarb and Vanilla Mincemeat
1kg rhubarb, trimmed and cut into 5mm slices
300g soft dark brown sugar
2 vanilla pods
2 tsp ground mixed spice
225g raisins
225g sultanas
225g currants
2 tbsp brandy (I replace this with either orange juice or grand marnier)

Put the sliced rhubarb with the sugar into a large pan. Cut the vanilla pod in halves length ways and scrape out the seeds, then cut each half into pieces, adding seeds and pod slices to the pan. Add the mixed spice and cook for about 5 mins.

Add the dried fruits and simmer the pan for about 30 mins. Stir in the brandy and take off the heat. When it's cool enough to handle, bottle in jars.

Makes 1.25 litres
From Nigella's Christmas Cook Book

This year I made the mincemeat when the Rhubarb was in plentiful supply and kept it in a dark cupboard until now. Last weekend I used some of it to make Crumble Topped Mince Pies which didn't last long at all.

Crumble Topped Mince Pies
1 quantity shortcrust pastry
200g mincemeat
25g ground almonds
25g flaked almonds (I didn't have any so I just left them out)
Pinch of ground cinnamon
25g soft light brown sugar

Turn the oven to 180C/fan 160C. On a lightly floured work surface, roll the pastry out to a 2-3mm thickness. Using a 9-10cm flutted cutter, stamp out discs from the pastry. Re-roll any trimmings and stamp out more discs until the pastry is used up. Line two 8 hole muffin tins with the pastry discs, then fill each pastry shell with 1 heaped tsp mincemeat and spread out to smooth.

Combine the ground and flaked almonds, cinnamon, brown sugar and the melted butter in a small bowl, then sprinkle a little over the top of each mince pie. Bake on the middle shelf of the oven for 20 mins, until the pastry is cooked and golden brown. Cool in the tins for 5 mins.

Serve with brandy butter or creme friache.

* To make ahead, freeze , uncooked, in trays for up to 1 month. Defrost overnight and bake as above.

Makes approx 16
Easy Cook Mag - Christmas 2009

Rhubarb, Vanilla and Custard Mince Pies ~ Chocolate Teapot Style

Was it just me or was the rhubarb crop this year a little on the poor side?  As a result, I was resigned to the idea of a Christmas without Rhubarb and Vanilla Mincemeat.  A week before Christmas this concept became too much for me to handle so I resorted to buying some frozen rhubarb ... and I don't feel guilty about it at all ;0)

On Friday afternoon I whipped up a batch of regular sized Rhubarb, Vanilla and Custard Mince Pies.  We were happily munching our way through them when I got to thinking ... if I made these in a muffin pan ... more custard ... more Rhubarb and Vanilla Mincemeat ... I had to try it!

And here they are.  To make them I used my regular sweet shortcrust pastry to line 9 cups from a muffin
 pan.  Then I dolloped in 1-2 tablespoons of custard (I used a ready made variety) and topped this with a teaspoon or two of the mincemeat.  All this was completed with a pastry lid, gingerbread man shape optional and then baked them for 10-15 mins in a 200C oven.

These guys have pretty much spoiled me for life now, no other mince pie will ever compare!!

Rhubarb, Green Bean and Almond Salad

I have been eagerly awaiting the arrival of Rhubarb season so we could start eating this salad again.  We first tried it last Easter and it became a regular fixture in our dinners, the contrast of textures and flavours have made this one of my favourite salads.  I'm not the biggest fan of the dressing that is included in the recipe and I often swap it around for whatever I'm in the mood for, a grainy mustard vinaigrette is always high on my list and actually works well with the flavours in the salad.

Rhubarb, Green Bean and Almond Salad
2 handfuls green beans, blanched
2 sticks rhubarb, very thinly sliced
2 large handfuls spinach
1 orange, juiced and mixed with olive oil and seasoning to make a dressing
1 mozzarella ball, ripped into pieces
a handful of toasted almonds

Toss the rhubarb, beans, almonds and spinach with the dressing and divide between 2 plates.  Scatter over the mozzarella.

Serves 2 as a main meal
Olive, May 2009

A word to the wise, it would be best to wait until the rhubarb season is in full swing, the forced rhubarb can be a bit too tart and sometimes overwhelms!

Crunchy Rhubarb Oat Crumble

On my way home from work today I passed a Bumble Bee.  That would be my first Bumble Bee for the year and about two minutes after the first one passed me by I meet up with his friend just down the road.  Two Bumble sightings in one afternoon!  It always manages to produce a silly grin on my face.  They are just so cute!  They defy gravity - how does something so big and fluffy manage to stay in the air?  And the way they buzz along, bumbling from one flower to the next, they remind me of Phoebe from 'Friends' with her running style!  They don't care what they look like, they are in a world of their own humming along to themselves as they go, floating up and down, having fun in a laid back Bumble Bee style.  Love them!  It is clear to see that the novelty factor of Bumble Bee's hasn't worn off for me at all.  We don't get them back home and after nearly 8 years in the UK I still look forward to seeing them appear each year.

So it should come as no surprise that this is my favourite jug of all time.  I have a bit of a soft spot for collecting jugs, I manage to rein myself in most times, but this jug was destined to come and live with me!  Is it going to far to admit that this is called my 'Happy Jug'?  I feel I have admitted too much now ...

It seemed a logical therefore, that tonight's dinner should come with dessert and that dessert should be Rhubarb Crumble.  Bumble Bee's, my Happy Jug and rhubarb all share a connection (in my mind at least!) with summer.  I'm going to stop rambling now (this post is become like the flight path of a bumble bee - all over the place) and just go to the recipe!

Crunchy Rhubarb Oat Crumble
125g plain flour
50g softened butter
50g rolled oats
50g demerara sugar
1 tbsp sesame seeds
1/2 tsp ground cinnamon
450g fresh rhubarb
50g caster sugar

Preheat oven to 180C.  Place the flour in a large bowl and cut the butter into cubes.  Add to the flour and rub in with your fingertips until the mixture looks like fine breadcrumbs, or blend for a few seconds in a food processor.

Stir in the rolled oats, demerara sugar, sesame seeds and cinnamon.  Mix well and reserve.

Prepare the rhubarb by removing the thick ends of the stalks and cut diagonally into 2.5cm chunks.  Wash thoroughly and pat dry with a clean tea towel.  Place the rhubarb in a 1.1 litre pie dish.

Sprinkle the caster sugar over the rhubarb and top with the reserved crumble so that all the fruit is well covered and press down firmly.  If liked, sprinkle the top with a little extra caster sugar.

Place on a baking sheet and bake in the preheated oven for 40 - 50 mins, or until the fruit is soft and the topping is golden brown.  Sprinkle the pudding with some more caster sugar (this is a step too far for me - how much sugar can one crumble take!) and serve hot with custard (Hubby's preferred choice) or cream.

Serves 6
I can't remember the name of the book that this recipe comes from, but its a Scottish recipe book that I picked up at the visitor center in Glencoe a few years ago.  (Not very helpful to you I'm sure, but I know precisely which book it is!)

Rhubarb and Ginger Jam

It has become apparent to me that I have married into a family of rhubarb and/or ginger lovers.  Who am I kidding, they actually love both!  Now the fond affection for Rhubarb I totally get.  Even now as an adult rhubarb holds fond memories of an elderly couple who lived on the corner of my street.  Mr and Mrs Ellis were like adopted grandparents to most of the kids in my street and their veg patch was legendary, I imagine the feeling I had on entering their garden was something pretty similar to how Peter Rabbit felt wondering into Mr McGregor's garden, and you should have seen the giant stalks of rhubarb they grew!  This was my first introduction to the vegetable/fruit (I'm not weighing into that debate!) and if memory serves me correctly I ran a mile when Mrs Ellis tried to get me to eat some raw straight from the garden bed.  Thankfully one or two years (!!!!) have passed since then and I am now a total convert.  Ginger on the other hand ... not so much so!

But I digress!  As soon as I saw this recipe in the February issue of Good Food Magazine I knew I was going to have to make a batch ... lets face it everyone needs to keep in sweet with their in laws and its a good thing mine are always receptive to some home made treats ;0)

Rhubarb and Ginger Jam
1kg pink rhubarb, trimmed weight
1kg jam sugar (which has added pectin)
Zest and juice 1 lemon
50g stem or crystallised ginger, finely chopped
4cm piece ginger, peeled

Wash the rhubarb under cold running water and slice into 2cm pieces. Tip into a large ceramic or plastic bowl and add the jam sugar, lemon zest and juice, and chopped stem ginger. Finely grated the peeled ginger directly over the rhubarb.

Stir the mixture thoroughly, cover loosely with cling film and leave to one side for about 2 hours to allow the sugar to dissolve into the rhubarb juices. You may need to stir the mixture occasionally to encourage this process along.

Pop a few saucers in the freezer. Scoop the fruit and all the sugary juices into a preserving pan and set over a medium heat. Stir until the sugar has completely dissolved, and bring to the boil. Continue to cook at a fairly swift pace until the rhubarb is really tender and the conserve has reached setting point – this should take about 10-15 mins.

To test for a set, drop ½ tsp of the jam onto a cold saucer, leave it for 30 seconds, then gently push it with the tip of your finger. If the jam wrinkles the setting point has been reached. If not, continue to cook for a further couple of mins and test again.

Remove the pan from the heat and leave to one side for 2-3 mins before pouring into sterilised jars. Seal immediately and label with the date once completely cold.

Makes 4 x 450g jars
Good Food, Feb 11

• Forced rhubarb will produced the best coloured jam.

Even though I am not massively fond of ginger (small doses only please!) this jam is nothing short of scrummy!  My in laws will be very fortunate indeed if they actually manage to receive a bottle from this first batch as Hubby and I are quite partial to eating it smeared on crumpets or english muffins .... I might be tempted to share with Peter Rabbit though, being the kindred spirits that we are and all ;0)