FOOD:

Canal Boat - - Contents -

Got a load of home grown rhubarb and run­ning out of dif­fer­ent ideas for it? Try this de­li­cious cake recipe

There aren’t many pret­tier colours in the gar­den than early sum­mer rhubarb. The sight of those candy-pink stems seems to have a Pavlo­vian ef­fect on my saliva glands! Per­haps be­cause, like most peo­ple, my early me­mories of rhubarb are of that sher­bert sharpness of raw sticks dipped in sugar.

Our main prob­lem as the sea­son pro­gresses is try­ing to come up with in­ter­est­ing new twists on the fruit. Rhubarb crum­ble has been a peren­nial favourite of course, and in re­cent years the al­lure of home-made rhubarb gin has given a new lease of life to the sum­mer glut. And a sim­ple compote made by roast­ing chunks slowly with orange and honey is a win­ner for break­fasts with creamy Greek yo­ghurt.

This year’s run­away favourite, how­ever, is this de­li­cious cake. I first sam­pled this at a friend’s house and begged for the recipe. She’d got it from an­other friend who even­tu­ally sent me a well-thumbed weekly brochure from the lo­cal Aldi su­per­mar­ket! So I am not claim­ing any credit for this recipe what­so­ever – other than try­ing to share it as much as pos­si­ble! It is an ab­so­lute dod­dle to make, so much so the kids can get in­volved too. And it looks some won­der­fully sum­mery. It’s a de­light as ei­ther a tra­di­tional cake served cold, but just as ef­fec­tive when served hot as a pud­ding with ei­ther cus­tard or vanilla ice cream.

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