02 Apr 3 Rhubarb Recipes To Try This Spring
It’s officially spring! That means that it’s now the best time to enjoy rhubarb as it comes into season and we have accumulated a number of dishes for you to try this Spring. So, this year don’t opt for your traditional dishes and instead add rhubarb in to give it an exciting twist. Take your typical sweet crumble, for example, and use rhubarb to add some colour to your Sunday roast opposed to using apples or blackberries. What’s more, rhubarb is also a great addition to savoury dishes which is why this week we’re showing you how to make an array of rhubarb dishes.
- Rhubarb Crumble
1 tbsp clear honey
300g rhubarb, cut into 5cm lengths on the diagonal
What You’ll Need To Do:
- Heat your oven to 190C/fan 170C/gas 5.
- Heat honey in a pan and add the rhubarb stirring it for a short while so it’s well mixed. Add the rhubarb and honey to a roasting tray and pop in the oven for 10 to 12 minutes until it’s tender. Transfer to a warm plate and serve warm with your roast dinner.
2. Rhubarb Gin
Treat yourself to this tasty and refreshing tipple; Rhubarb Gin. Not only can you quench your tastebuds on a hot day with this rhubarb drink, but you can even try the vegetable in another alcoholic beverage, such as a rhubarb and custard cocktail. With there being so many different ways to incorporate rhubarb into a rejuvenating drink, it’s easy to find a favourite.
3. Rhubarb And Custard Bread And Butter Pudding
If you’re a fan of bread and butter pudding, then you will love this recipe. Bringing together two famous British puddings, you can impress guests or eat it all to yourself!
150g Golden Cast Sugar
400ml Whole Milk
300ml Double Cream
1 Vanilla Pod
4tbsp Custard Powder
250g Soft Brioche Loaf
2 tbsp Icing Sugar
What You Will Need To Do:
- Melt together the caster sugar, water, tbsp of the lemon and orange in a frying pan. Once the syrup comes to boil, add the rhubarb and allow it to simmer for a minute. Turn the rhubarb chunks over and then allow it to simmer for a further minute.
- Drain the liquid off of the rhubarb and put it to one side whilst the rhubarb cools down.
- Next, add the milk, vanilla pod, cream, orange zests and pared lemon into a pan and bring to the boil. At the same time, whisk the remaining sugar with the custard powder and add the eggs in once they have been whisked and the mixture is smooth. Pour this over the milky mixture.
- slice the brioche loaf into thick slices and butter it. Put the slices into a buttered baking dish and add the rhubarb chunks in. Then, sieve the custard mixture before pouring it over the base. Allow the pudding to soak for a good 30 minutes, before heating the over to 180C/fan 160C/GAS4 and boiling the kettle.
- Finally, when the pudding is ready for baking, place the baking dish in a deep roasting tin and pour boiling water halfway up the tin. Lightly sift the icing sugar over the top of the pudding and put it in the over to bake for 30-40 minutes.
So there it is, simple ways to add rhubarb to your Spring! If you’d like some more ideas on how to improve your cooking with rhubarb, why not arrange a cooking lesson with one of our chefs?
Contact us today to see about arranging your lesson, call 0208 226 37 59, email firstname.lastname@example.org or simply click the contact us button above!