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