… roast your
rhubarb
If you're lucky enough to grow rhubarb in your garden then you'll
know that this year's crop is beyond good.
I don't grow it but I have a friend who does and last week he gave me
over a kilo picked from his garden that morning.
Such a present deserves with respect and because I knew I'd never use
that quantity freezing sounded like a plan – I needed to consider
how best to treat my present.
Some of you out there may remember the traditional “stewed rhubarb”
when it's thrown into a saucepan with sugar and water and cooked
within an inch of its life. “Stewed” is such an unpleasant word
and evokes for me, nightmare visions like sprouts cooked in October
for eating on Christmas Day – I know that's extreme but hey, if you
are of a certain age you'll know exactly what I'm saying.
Roast
Rhubarb
550g
rhubarb
85g
demerara sugar
Pre-heat oven
200c/180fan/Gas 6
Top and tail the
rhubarb and wash, wipe with kitchen roll. You can cut the rhubarb
how you like either lengthways, as a guide if you have slim stalks
you can cut to the length of your index finger - approximately 5-6
cms. If you have thicker stalks then chop into pieces of 3cms –
try to make sure they are of a similar size so they cook evenly.
Cover with foil
and roast for 15 minutes. Remove the foil shake and roast for
another 5 minutes – you should finish up with tender fruit and
syrupy juices. Test with a sharp knife – it should be tender and
keep its shape. Cool.
Freeze in the
“pour and store” bags – with the usual proviso - always freeze
in small portions – you won't waste any precious treasure.
Serve with or without a crumble topping and the home-made no-churn
vanilla ice cream mentioned on the blog.
You're ready to rumble – or should I say crumble. I'm so sorry.
No comments:
Post a Comment