Now this recipe was a popular favourite the summer I worked in Salcombe, before I went to Germany to start my apprenticeship. Thank goodness my chef instilled in me an urgency of always saving recipes; this recipe has always served me in good stead ever since . . . gooseberries, raspberries or blackberries are equally as good as I have since found out (always placed in raw)
Ingredients
rhubarb 500 gm
icing sugar sq
butter 50 gm
sugar 75 gm
eggs 1
lemon juice 1
1 tsp milk
1 tbs flour
100 gm baking soda
1 tsp flour
100 gm butter
100 gm sugar
Method
1. Cream the butter and sugar together
2. Gradually add the beaten eggs followed by the lemon juice
3. Sieve together the flour and baking powder, add to the above mixture alternating with the milk, combining well with a wooden spoon each time
4. Pour into a 22cm prepared cake tin <click here> and spread the dough with the back of a metal spoon (dip in water to stop mixture sticking to it)
5. Top with the peeled and sliced or chopped rhubarb
6. Combine the flour and sugar and rub in the butter to form the crumble, sprinkle over the rhubarb
7. Lightly cover the cake tine with tin foil and place a tray on the top shelf of the oven (this will prevent direct heat dropping onto the crumble and burning)
8. Bake on the middle shelf at 175ºC for 40 - 45 minutes, remove the tray and tin foil after 20 minutes to allow the crumble to brown
9. When cooked allow to cool in the tin for 5 minutes before removing onto a cooling rack
10. Sprinkle with icing sugar and allow to cool.
sq = sufficient quantity (add to taste) pc =piece, meaning a whole one of
Rhubarb cooking tips:
1. Always peel it first to remove the stringy part
2. If you want to stew it:
* Peel and cut into 3 - 5cm pieces
* Sprinkle it with a little castor sugar and allow to macerate for at least an hour
* Melt a little butter and add the rhubarb, cook slowly while stirring until it starts to soften and the natural juices are released
* Only add water if needed (but there should be more than enough contained in the rhubarb). But instead of water try adding orange juice, white wine or maybe some Grand Marnier, Cointreau or rum!
* When cooked, taste and add honey to taste
* Cinnamon, vanilla and green cardamom pods (lightly cracked open) go amazingly well when married with rhubarb, they should be added to the butter
I never follow any set recipe when stewing rhubarb as its sourness always varies and sugar or honey is always best added to taste, plus of course we all have different sour tolerance levels and taste.
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