PinkForced rhubarb usually appears in the UK in January, and the deeper pink unforced kind usually appears in late March and continues into May. Both are lovely stewed and stirred into yoghurt and also make excellent chutney to have with, say, cheese, roast pork, ham, bacon or duck.
To prepare it, wash and trim both ends of the stalks (DISPOSE OF THE LEAVES SAFELY AS THEY ARE POISONOUS AND DEADLY). Since rhubarb is acidic, do not cook it in an aluminium pan – it will react badly and ruin both colour and flavour – stainless steel or enamel are best.
You can store fresh rhubarb (remove and discard the leaves) in the fridge for a week or so. Both raw and cooked rhubarb freeze well.
Stewed Rhubarb
For 4 -6
400g rhubarb, prepared as above and cut into 3cm chunks
3 tbsp brown or golden granulated sugar
Zest and juice from an orange – optional
Put all the ingredients in a stainless steel or enamel pan and stir them together.
Set the pan over very low heat and cover the pan with a lid.
Leave the rhubarb to cook gently until it is meltingly soft – it will take about 20 minutes. Check the sweetness and add more sugar if needed or, if you happen to have some elderflower cordial or elderflower syrup, add a few drops to the rhubarb to give it a special edge.
Eat it warm or cold with thick yoghurt.
Easy Rhubarb and Orange Dessert Cake
Makes one large cake to cut into about 20 small pieces
150g butter
2 large eggs
225g caster sugar
Zest of a medium orange
225g self-raising flour
1.5 tsp baking powder
4 sticks of rhubarb, prepared as above and cut into 3cm chunks
Icing sugar for dusting
Preheat oven to 180c.
Lay a large (about 30cm x 30cm) piece of baking parchment over the top of a 20cm x 20cm square, cake tin. And set it aside.
Melt the butter in a pan over medium heat until it is just runny, then pour it into a large bowl.
Add the eggs, caster sugar and orange zest to the bowl and beat well into the butter until it is a smooth pale-yellow mixture.
Mix in the flour and baking powder.
Spread two thirds of the mixture into the prepared cake tin (the baking parchment will sink into the tin with the mixture) and scatter the prepared rhubarb evenly over the mixture.
Spread the remaining cake mixture over the top of the rhubarb – it will look a bit messy but don’t worry.
Bake in the preheated oven for 45 minutes by which time it should be firm to touch.
Allow the cake to cool and then use a small sieve to dust it with icing sugar before cutting it into squares.
This cake will keep well for about three days, maybe more – it freezes well too.
Rhubarb Chutney
Makes 750g (approx. 2 standard jars)
400g rhubarb, prepared as above and cut into 3cm chunks
300g golden granulated sugar
150g sultanas
1 tbsp brown mustard seeds
2 medium onions, peeled and finely chopped
500mls cider vinegar
You will also need I or 2 sterilised jars**
Put all ingredients in a stainless steel or enamel pan and stir them together.
Set the pan on the hob over medium heat and bring it to the boil.
Reduce the heat and let the mixture bubble gently, stirring it from time to time, for about two hours or until it becomes “chutney like” in consistency.
Fill, seal and label the sterilised jar, or jars, and leave for a week to let the flavours settle. This chutney should keep well for at least a year but, once you have started using it, keep it in the fridge.
**To sterilise jars:
Preheat the oven to 120c.
Wash the jars and lids in hot soapy water.
Rinse them in clean water.
Put them upside down on a clean baking tray.
Put them in the preheated oven for 15 minutes.
Handle them with a clean cloth.
See also: Rhubarb and Custard Cream Desserts
