On holiday near the Cornish coast, A. arranged for a veg box from the cracking Bosavern Community Farm to be delivered to our cabin (apparently, we couldn’t survive on cream teas for three days straight). We decided to use the rhubarb for a quick and warming pud and it turned out rather well.
Rhubarb is a wonderful plant. Its vibrant ruby-red stalks and huge poisonous leaves look as if they might fit in better in a humid rainforest rather than at the end of your damp garden. It also tastes fantastic and works in both sweet (crumble, fool) and savoury (with mackerel, in salads) dishes.
source site Ingredients – I’m afraid I don’t have the exact quantities for you but mine worked out well without the involvement of a pair of scales.
- Fresh rhubarb stalks – chopped into chunks of a couple of inches long
- A small amount of water
- Honey to taste
- Broken nuts
- Your preferred yoghurt (Greek, soya, natural etc.)
- Fresh raspberries
no prescription Maxalt Method
- Pop the chopped rhubarb into a saucepan with a couple of tablespoons of water and a teaspoon or so of honey. It’s likely you’ll want to add more honey to the rhubarb, but I think it’s better to cook it and sweeten to taste at the end rather than guessing at how tart the rhubarb will be when cooked.
- Bring to the boil and then turn down the heat. Simmer the rhubarb until tender, for about 5 minutes or so. Take off the heat and add more honey to taste.
- Serve the rhubarb swirled into yoghurt and top with broken nuts and raspberries.
- Add some freshness with orange or lemon zest for extra zinginess à la Jamie.
- Use this as a base for a fruit crumble: stew some apples with the rhubarb for the base and make a crunchy topping with oats, nuts, butter and honey. Bake the assembled crumble in the oven until the fruit is bubbling up around the edge.
- Make a quick custard and pour over your stewed rhubarb.