More ways with rhubarb

Country Life Every Week - - Kitchen Garden Cook Rhubarb -

Pick­led rhubarb with smoked mack­erel (be­low)

Cut up 4 stalks of rhubarb and stand them in a lid­ded jar with a few slices of fresh gin­ger and a scat­ter­ing of pep­per­corns. Bring to a boil 150ml of ap­ple­cider vine­gar, 150g of sugar and 150ml of wa­ter in a saucepan, then pour into the jar so the liq­uid cov­ers the rhubarb. Seal and leave for 48 hours, be­fore serv­ing with smoked-mack­erel fil­lets.

Speedy rhubarb, ap­ple and blackberry galette

Pre­heat your oven to 180˚C/ 350˚F/gas mark 4 and cut a cir­cle from a sheet of sweet short­crust pas­try. In a bowl, toss chunks of rhubarb, a cou­ple of peeled and chopped ap­ples and a few black­ber­ries with grated gin­ger, a cou­ple of ta­ble­spoons of corn­flour and a sprin­kling of sugar. Pile the fruit into the cen­tre of the pas­try, roughly pull up the sides, brush with egg and sprin­kle with brown sugar. Bake for 35–40 min­utes and serve with ice cream.

Rhubarb-and-gin­ger crème brûlée

Cut rhubarb into chunks and cook in a pan with a lit­tle sugar and wa­ter un­til ten­der. Set aside. In a bowl, mix to­gether 3 egg yolks and 40g of caster sugar. Bring to a sim­mer 300ml of dou­ble cream, 100ml of milk and a lit­tle vanilla-bean paste in a pan, then pour a spoon­ful of the cream mix­ture into the eggs, adding more un­til com­bined. Re­turn mix­ture to the heat to thicken. Spoon rhubarb into the bot­tom of ramekins and top with the cream. Sit the ramekins in an oven­proof dish half-filled with wa­ter and cook at a mod­er­ate heat for 30 min­utes. Scat­ter with sugar and use a blow­torch to brûlée the tops be­fore serv­ing.

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