RACHEL’S TIP

Sunday Independent (Ireland) - Life - - KERRY GOLD -

ROASTED RHUBARB WITH YO­GHURT, CAR­DAMOM & HONEY

(Pic­tured) Serves 4–6.

For the roasted rhubarb, you will need: 300g (10oz) rhubarb, trimmed, ap­prox­i­mately 6 stalks (weigh when trimmed) 50g (2oz) but­ter 100g (3 ½ oz) caster sugar For the car­damom and honey yo­ghurt, you will need: ¼ Freshly ground car­damom will bring a whole new flavour to your cook­ing. Just break open the green car­damom pods and take out the seeds in­side. Dis­card the pods (or cook them with rice) and crush the seeds us­ing a pes­tle and mor­tar. First, roast the rhubarb. Pre­heat the oven to 230°C, 450°F, Gas 8. Trim the rhubarb and slice it at an an­gle into pieces 2cm-3cm (1in-2in) long, and tip the rhubarb pieces into a bowl. Put the but­ter and the caster sugar in a saucepan and stir to melt the but­ter. Pour the but­ter and sugar mix­ture over the rhubarb pieces and mix to­gether, then spread ev­ery­thing out in a sin­gle layer in a bak­ing tray. Roast the rhubarb in the pre­heated oven for 12 min­utes, un­til it is ten­der and a lit­tle scorched around the edges. Next, make the car­damom and honey yo­ghurt. Put the nat­u­ral yo­ghurt in a bowl and stir in the ground car­damom and the honey. Serve the yo­ghurt in bowls or on plates, ac­com­pa­nied by a gen­er­ous dol­lop of roasted rhubarb with the de­li­cious juices poured over the top. For the roasted rhubarb, you will need: 300g (10oz) rhubarb, trimmed, ap­prox 6 stalks (weigh when trimmed) 50g (2oz) but­ter 100g (3 ½ oz) caster sugar For the sweet vanilla cream, you will need: 250ml (9fl oz) cream 1 ta­ble­spoon ic­ing sugar 1 tea­spoon vanilla ex­tract, or the seeds scraped from ¼ of a vanilla pod First, make the crepe bat­ter. Sift the plain flour into a bowl and mix in the caster sugar and the pinch of salt. Make a well in the cen­tre, crack the eggs and drop them in.

Put the milk and the wa­ter in a jug to­gether and pour the mix­ture onto the eggs, whisk­ing all the time from the cen­tre — go around in cir­cles so that you grad­u­ally draw in the flour from the edges of the bowl. Whisk well un­til the mix­ture has com­bined to cre­ate a smooth bat­ter with no lumps of flour.

You can set the bat­ter aside if you wish — it’ll sit in the fridge for up to two days — or you can cook the crepes straight away.

300ml (10fl oz) re­ally good nat­u­ral yo­ghurt

tea­spoon ground car­damom (see my Tip, above) 1 ta­ble­spoon honey

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