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Cookery: Rhubarb, rhubarb
by Deanna Baynes
THIS YEAR I decided to plant rhubarb crowns: I have suddenly discovered its delicate flavour, and I feel it is underrated. I have planted two types: Champagne and Victoria. I was told that if I covered them with a bucket for a couple of weeks you could almost hear them growing. Rhubarb tart tartin 300g (11oz) puff pastry500g (1lb 2oz) rhubarb 200g (7oz) unsalted butter, melted 300g (11oz) caster sugar 25cm (10 inch) tart dish Heat the oven to 200°C/400°F/Gas 6. Brush your tart tin with the melted butter, and sprinkle the sugar over. Slice the rhubarb finely and arrange it in circles to the centre. Roll out your pastry to 25cm, and place it on top of the fruit, with an overhang of about 3cm to allow for shrinkage while it is cooking. Bake for 20 to 25 minutes in the centre of the oven. Remove, and let it cool. Put a plate upside-down over it and turn over. Rhubarb crumble (serves 6) 175g (6oz) plain flour 100g (4oz) butter 75g (3oz) demerara sugar 700g (1lb 8oz) rhubarb 2 tablespoons caster sugar 2 tablespoons water Cut the rhubarb into 3cm pieces, and place them in a saucepan with the water. When the water evaporates, sprinkle in the sugar, lower the heat, and make sure the pieces keep their shape. Switch off when just soft. Heat the oven to 200°C/400°F/Gas 6. Put the flour and butter into a food mixer and whizz till crumbly; add the ground almonds and then the demerara and whizz again for a second. Put the crumble mix on to greaseproof paper and bake in the oven for 20 minutes. Place the rhubarb in a 1.5-litre heatproof dish and spread the crumble over. Bake again in the oven for 15 minutes and serve with custard. Rhubarb layers (serves 4) 4 wine glasses (7 cl) 400g (1lb) rhubarb cut into 3cm (1 in.) pieces 2 tablespoons water 2 tablespoons caster sugar 100g (4oz) white chocolate 142ml (5 fl. oz) double cream 250g (9oz) Mascarpone cheese 5 balls crystallised ginger and its syrup Place the rhubarb in a saucepan with the water. When the water evaporates, sprinkle in the sugar, lower the heat, and make sure the pieces keep their shape. Switch off when just soft. Remove from the heat and allow to go cold. Break up the chocolate into a heatproof bowl and place it over boiling water until it melts. Stir in two teaspoons of the cream. Divide the rhubarb into four, and place an equal amount in the bottom of each of the wine glasses. Divide the Mascarpone into four, and place each portion over the rhubarb in the glasses. Put one dessertspoonful of the white chocolate on the Mascarpone, and then a little cream. Cut the crystallised ginger into strips, one for each glass; pour some of the syrup over, and serve. |
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