Tag Archives: Rhubarb

Rhubarb Gin

We all need cheering up on a Monday and the thought of making Rhubarb Gin to drink at the weekend (ok Sunday) does just that for me!  Ridiculously pink and tasting fresh and springlike this makes for a fabulously different  gin and tonic or a twist on a spritz when topped with Prosecco (or soda water if you are feeling more virtuous or have to drive).  My favourite way to use it though is in a rhubarb martini.   I mix equal parts of the rhubarb gin and juices from roasted rhubarb (see TIPS below) and serve it over ice sharpened with a little lemon juice to taste – I use a good squeeze per glass.  I then eat the roasted rhubarb the next day with yoghurt and granola.  So really you can argue that making rhubarb gin is an essential part of your healthy eating regime! But should you prefer not to roast rhubarb or want to make a few rhubarb martinis you can use the rhubarb syrup recipe (again see TIPS below) as a substitute, again using lemon juice when mixing to taste.

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Rhubarb And Redcurrant Jam

Don’t stop reading because you think this jam is going to take too long and be too complicated to make   Read on and you’ll see it takes less than 30 mins to make including chopping.   It really is a doddle to make and tastes so much better than anything you can buy!

I have been flat out in the garden trying to get everything planted so there are lots of veggies to eat in the next few months  we’ll, that is, if things go well   There hasn’t been much to harvest  in this bit of the year known as the hungry gap but things are changing

What there has been though is lots of rhubarb so I’ve been making lots with that   Apart from crumble I’ve previously posted recipes for Rhubarb and Orange Streusel Cake and Rhubarb and Ginger Queen of Puddings so I thought I’d put in some recipes that preserve rhubarb (it does freeze beautifully in chunks too) for when you have to stop picking it at the end of June.  So I am posting this recipe on jam and will add posts for rhubarb gin and rhubarb cordial shortly.

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Rhubarb and Orange Streusel Cake

Soft buttery cake flecked with orange, topped with soft, tart rhubarb and crunchy sweet streusel crumble.  Absolutely delicious, pretty as a picture and can be served as a pudding or a cake.   How much better can things get?

Forced pink rhubarb is a thing of joy particularly When shown off on its bed of golden sponge.  In truth, as long as the rhubarb is young and not stringy,  new season stalks would do just as well though they would like the jewel like bright pink colour of forced rhubarb.  There is something very British about this cake as it brings to mind all the elements of a rhubarb crumble only better.  I love “pudding cakes” – as I call them – they are so versatile, though if you are going to serve this for pudding it’s nicest served warm with lots of sweetened (use the rhubarb syrup that will have been created from macerating the rhubarb) whipped cream.

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Rhubarb and Ginger Queen of Puddings

It’s hard to think of a better pudding to have for Sunday Lunch.  Unashamedly old fashioned, Queen of Puddings here is given a seasonal twist by using fresh rhubarb and syrupy stem ginger instead of jam   There is something intensively satisfying about soft, creamy custard thickened with crumbs topped with rhubarb and ginger and finished off with toasty meringue  It has some of the best elements of favourite puddings – creme brûlée, iles flotantes, lemon meringue pie and rhubarb and custard  it’s a real winner

There seems to be various stories around how this pudding got its name. Perhaps it was because Queen Victoria remarked on it on a trip to Manchester (it was previously called Manchester pudding apparently). Maybe it’s because the meringue looked like a crown when piped on top. Nobody seems to know for sure so you can choose! Continue reading

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