Tag Archives: rhubarb

Apricot & Rhubarb Galette

Standard

Galette, it appears to be me, is simply a fancy-pants Frenchy-wenchy way of saying “tart”. This recipe is adapted slightly from the cherry galette Smitten Kitchen cookbook I bought my sister for her birthday. I’m sure this would work equally well with all manner of stone fruit; peaches, nectarines, plums et cetera!

In making this tart I managed to make the amateur error of halving all the pastry ingredients bar the water, which is possibly the worst thing to include too much of! Fortunately I managed to save it and just had an extra large tart. I mean galette. Which is no bad thing in my book! This pastry could be used for any manner of sweet tarts/pies.

Pastry

Ingredients

110g plain flour
55g ground almonds
½ tsp salt
½ tbsp granulated sugar
2 tsp cinnamon
110g butter, straight from the fridge
60ml cold water

Method

Sieve the flour, almonds, salt, sugar and cinnamon into a large bowl. Add the butter in 1cm cubes and rub in with your hands (or one of these bad boys) until the largest blobs are the size of a pea. Stick in the fridge for five or ten minutes before adding the water, a third at a time, stirring in with wooden spoon or spatula until one large clump forms. The quicker you work the better. Wrap in cling film and stick in the fridge for at least an hour.

Tart

Ingredients

1 lot of pastry
30g ground almonds
1½ tsp flour
1 tsp cinnamon
2 tsp granulated sugar
15 butter, softened
¼ tsp almond extract
¼ tsp vanilla paste
1 large egg, separated into white and yolk
300-325g apricots (approx. 10) halved and stoned
125g rhubarb (approx. 1 stick), cut into ½ thick slices
apricot jam
1 tbsp coarse sugar

Method

While the pastry is in the fridge add the ground almonds, flour, sugar and cinnamon into a bowl. Vigorously mix in the butter, almond extract, vanilla paste and egg white until smooth. Stick in the fridge if not using straight away.

Preheat the oven to 200o/400oF/gas mark 6. Flour a work surface and a rolling pin, fetch the pastry dough and roll out to a 30cm circle. Transfer to a baking tray lined with baking parchment or buttered greaseproof paper. Spoon on the almond paste and spread evenly, leaving a 5cm border. Layer on the rhubarb and apricots (not going over the border). Fold over the excess like so, it needn’t be overly neat.

Whisk the egg yolk with a teaspoon of water and brush the folded over crust, then sprinkle with the coarse sugar. Dollop a little apricot jam over the fruit and spread it best you can.

Bake for 30-40 minutes until pastry is golden brown, turning halfway through for even browning. Serve warm or cold, with custard or cream or vanilla ice cream or any combination!

tarte aux abricots

Pear & Rhubarb Crumble

Standard

So I am finally back at university after my 4 month summer…! Don’t get jealous now, I worked 8-5 every day, cycling to and from work, so I wasn’t dossing about. In fact university is somewhat of an easy ride in comparison! This year I am IN A HOUSE! Which, if you can’t tell from that exclamation, excites me greatly. This is the first thing I have cooked in my lovely new kitchen.

Being back at university, or more to the point in a city, means I get to indulge in one of my favourite activities: food bargain-hunting. You’d never guess which shop is the top of the pile when it comes to this particular sport: Waitrose. It’s a cheapskate’s paradise – they’re constantly reducing prices of going-out-of-date items all day, so no matter what time you go in you’re more than likely to find something. And if you time it just right, the patisserie/bakery mark down their fresh bread and cakes massively5p a doughnut? I’ll take 12 please! Having said all that, the rhubarb and pears for this recipe came from Sainsburys. 6 pears for 24p and 400g of rhubarb for 44p. Kerching. But I couldn’t mention the bargain-hunting without passing on my little tip.

But shhhh, it’s just between us, right?

Serves 6-8.

Ingredients

Filling

5 small pears, chopped
400g rhubarb (approx. 3-4 sticks), chopped
1 thumb-sized piece of ginger
sugar, to taste

Topping

225g flour
125g butter
60g sugar

optional:
handful chopped almonds/walnuts
couple handfuls raisins
couple handfulls oats
sprinkling cinnamon

Method

Preheat oven to 200oc/400oF/gas mark 6. Put the pears in a pan, add enough water to just cover them and heat to boiling then reduce to a simmer. Stir every so often until the fruit starts to soften. If you want your rhubarb as a sort of thick sauce add it when the fruit is harder, if you want the rhubarb to maintain some of its structure then add it when the fruit is softer. Once cooked/reduced, grate in the ginger and taste, adding sugar if the fruit is too tart.

For the topping, sieve the flour and sugar into a bowl and add the butter in small pieces. Use your hands to form crumbs, making sure there are no large clumps of butter. If your crumble is too “dusty” add a little more butter, if it is too clumpy add a tad more flour. Once you have reached the desired breadcrumb consistency and if you are including them stir in the s, raisins and oats.nuts

Pour the fruit into a large oven proof dish and tip the crumble on top, smoothing it across the surface. Sprinkle with sugar and cinnamon and stick in the oven for half an hour, or until golden brown and bubbling.

Hey presto! Serve with custard. Or cream. Or ice-cream. Or be a fatty and do all three. Winner.

J

Rhubarb, Lime & Ginger Shortbread

Standard

So according to W, we use far too much ginger. Ginger in this, ginger in that, ginger in heffing everything! But you know what? Ginger is the dog’swhatsits. Sweet, savoury, spicy; show me a recipe that can’t incorporate ginger in it somewhere and I will explode. Literally*.

*well…probably.

This week I tried three (THREE!) ay-may-zing ginger treats – 1, a ginger ice-cream with summer berry pudding, 2, a ginger & lime crème brûlée and three and 3, my aunt’s ginger ice-cream (which was totally different to the first ginger ice cream!). And now I have baked these, so make that four ginger treats. It would appear to the casual observer that I may have a teensy-weensy, itsy-bitsy, incey-wincey addiction. And y’know what? They’re probably right.

Adapted from smittenkitchen’s peach shortbread.

Makes approx. 40 2×2 cm squares.

Ingredients

300g plain flour
225g butter
120g polenta
120g caster sugar
1 tsp baking powder
¼ tsp salt
1 egg, whisked
3-4 sticks rhubarb
1 flat tablespoon brown sugar
4cm piece of ginger
juice of ½ a lime

Method

Sieve together the flour, polenta, caster sugar & baking powder into a large mixing bowl. Add the butter and egg and form into breadcrumbs with your fingers – work it for a while to make sure there are no large lumps of pure butter. Form the crumbs into a ball, wrap with clingfilm and stick in the fridge for 15 minutes.

Preheat the oven to 190oC/375oF/gas mark 5. Butter a brownie tin. Slice up your rhubarb to roughly 5mm thickness. Retrieve your dough and split into two balls, one roughly twice as big as the other and place the smaller one back in the fridge. Press the dough you’ve kept out into the brownie tin and add the rhubarb slices. Grate (or chop) the ginger over the rhubarb, squeeze over the lime juice and sprinkle the brown sugar over the lot. Lastly, fetch the smaller dough ball from the fridge and evenly grate over the top of the rhubarb, gently pressing down. Stick in the oven for 30-40 minutes, until the top is nicely browned.

Hopefully you’ll get to a stage where your shortbread is light and the rhubarb is slightly squishy but still retains its shape. The polenta adds a really nice crunchy texture. Please note – I tend to reduce the sugar content of most of my desserts, this being no exception, so if you want a sweeter treat feel free to add more sugar. Also, shortbread hardens as it cools so don’t worry if yours come out quite cakey.

I reckon these could do with an extra kick of something but I’m not sure what…I was hoping the lime would cut through a little more than it does…if anyone has any suggestions I would listen most gratefully!

J

Afternoon Tea: The Finished Article

Standard

So, after 2 hours of chopping, stirring, boiling and baking we (re)created possibly the best cream tea we have ever had. Boom. Make sure to check out the recipes below the picture!

J&W

We had our savoury scones with some extra mature cheddar (anything less is a crime) and could have done with some clotted cream with our sweet scone, alas…we were too lazy to go to the shop…!

Based on the menu of Cordial and Grace tea-shop in Bristol.

Recipes:

Cheddar & Mustard Scone
Tomato & Red Onion Chutney

Stem Ginger Scone
Rhubarb & Ginger Jam

Rhubarb & Ginger Jam

Standard

When in Bristol for the Jubilee weekend we had afternoon tea at a wonderful little café. It consisted of savoury and sweet scones, with chutney and jam respectively. They were so bloody scrumptious we thought we’d attempt to replicate them. Here is the recipe for our sweet jam. The corresponding sweet scone recipe is here, the savoury scone here and the chutney here. Magic.

Ingredients

1kg  rhubarb
400g jam sugar (or caster sugar and 8g pectin)
30g stem ginger
6cm piece of root ginger
juice of 1 lemon
1 tsp vanilla extract

Method

Wash and chop the rhubarb into 1cm slices. Chop the stem ginger and  grate the root ginger. Add to a large pan with the sugar and other ingredients. Bring to the boil over a medium heat. Note, you do not need to add any liquid to this as the rhubarb will smush down. Simmer on a low heat for around an hour, but use your common sense; the sauce should be thick and slightly sticky. Quite like jam. In fact, very like jam. Try cooling a small amount on cold plate to see if it is ready. It will thicken on cooling, so  bear this in mind.

Pour into a sterilised jar and leave to cool. Keep in the fridge. At a guess, it would be best eaten within 8 weeks. But we will not be liable for any stomach bugs incurred if eaten before or after this length of time. It was chosen somewhat arbitrarily. Who knows, it might be 16 or it might be 4, ours probably won’t last that long anyway…!

*Tip Alert*

Sterilising jars

There are a few ways of doing this, but we find the easiest is to wash them by hand in hot soapy water. Dry them in the oven on a very low setting (around 70°) for around ten minutes. Put the jam into the jars whilst both are still hot. Remember that if you cool glass jars very quickly (put them in cold water whilst still hot) they will probably crack, so don’t do that.

J&W