For a recent celebration, Mary made this dessert. It’s another fabulous recipe from Yotam Ottolenghi, this time from SIMPLE. The custard is made with double cream and is reminiscent of a crème brûlée without the crunchy layer. And the wonderfully red and tart fruit is a perfect foil. Preheat your oven to 200ºC (390ºF). Cut 200g…… Continue reading vanilla custard with roasted rhubarb and strawberries
Tag: rhubarb
rhubarb custard cake
Ruth made this attractive cake for a gathering recently. Lovely and moist and not too sweet with a good tang from the rhubarb. If rhubarb is not in season the cake will work just as well with other fruit. Preheat your oven to 180ºC. Lightly grease a 20cm round cake tin and line with baking…… Continue reading rhubarb custard cake
stewed rhubarb with vanilla yoghurt
An excellent version of a classic from Jamie Oliver. Serve it for breakfast or dessert. Place 750g (1.6 lbs) of chopped fresh rhubarb in a medium-sized saucepan with the juice and zest of 1 large orange, 100g (3½ oz) of caster sugar, 2 tablespoons of water and 2 pieces of finely diced or grated fresh ginger. Bring to…… Continue reading stewed rhubarb with vanilla yoghurt
rhubarb ice cream with rhubarb purée and honey toasted almonds
Inspired by some magnificent rhubarb from my local market. To make the rhubarb purée wash and trim the rhubarb and chop it into 3cm (1″) lengths. The 2 bunches I bought weighed 1.35kg (3 lbs). Place in a saucepan with ½ a cup of water and 1 cup of sugar. This will result in a not very sweet purée which balances well…… Continue reading rhubarb ice cream with rhubarb purée and honey toasted almonds
rhubarb, apple and pear crumble
This crumble has the most delicious balance of fruit and spicy topping. Cut a bunch of fresh rhubarb into slices and place in a large bowl. Add 5 sweet apples (I used golden delicious) and 4 pears all peeled, cored and cut into chunks. Add 2 tablespoons of sugar and the grated zest of ½ a…… Continue reading rhubarb, apple and pear crumble
rhubarb and blackberry compote
I couldn’t resist buying a bunch of rhubarb recently – it looked so wonderfully bright and fresh. I decided to combine it with blackberries in a baked compote. After washing and trimming the rhubarb, I cut it into short lengths. These went into an oven-proof dish with a cup of blackberries, ¾ cup of caster sugar and…… Continue reading rhubarb and blackberry compote
michelle picker cooks 