Tuesday, 7 May 2013
Pretty in pink: Rhubarb rhubarb
I love rhubarb. Stewed rhubarb on yoghurt is one of my favourite breakfasts (when temperatures aren't arctic) I wish daily that I'd made more of the rhubarb and ginger jam as I ended up giving it all away. However, that's pretty much all I do with rhubarb, which isn't very exciting.
Early rhubarb is beautiful, it's rosy blush cheers me up every time I see it and makes me hopeful for spring, for sunshine and longer, warmer days. Of course this year that's gone to pot - I'm still in thermals, with 3 extra blankets on the bed, holding hot drinks to try and warm my freezing fingers.
Flavour wise I adore pairing rhubarb with ginger - be it crystallised or stem ginger the pairing just seems to work. However, this time I tried something new. I poached the rhubarb in a splash of Shloer - the new Rhubarb and raspberry flavour. This, splashed over the chopped stems as they gently cooked through on the hob made for a sweet and fresh base to the crumble.
1 pack rhubarb - about 400g
200ml Rhubarb and raspberry Shloer
120g plain flour
90g caster sugar
1 tsp ground ginger
Demerera sugar to sprinkle
Cream, custard or ice cream to serve
Preheat the oven to 170 degrees C
Rub the butter, sugar, ginger and flour together until you have a mixture that resembles breadcrumbs
Lay the cooked rhubarb on the bottom of a pie dish
Sprinkle the crumble mix on top and bake in a preheated oven for 30 minutes (or so)
Serve with cream, custard or ice cream