Forty eight hours baking. One bountiful crop of rhubarb. Three recipes.
Spoons at the ready...
The first recipe is inspired by the retro sweet that is Rhubarb and Custard. My very, very first job was working in a sweet shop. In my element selling confectionery, I felt I'd reached the pinnacle of my working life by the age of thirteen- I was paid £1.90 an hour (which comfortably covered the cost of each week's Smash Hits magazine) and could eat as many sweets as I liked. I'll repeat that last bit: I could eat as many sweets as I liked. After I was employed, profits in the first quarter took a nose dive.
Anyways, back then, boiled sweets such as Rhubarb and Custard didn't really appeal- it was the Bon Bons and Millions that I'd be munching on. But this cake version is a soft, sweet scrumptious version, dotted with creamy custard and bright, cheerful roasted rhubarb. The original recipe is from Good Food magazine May 2009 and can be found right here.
Secondly, we dug into the crumble: a comforting classic if there ever was.
500g rhubarb, diced into 3 cm chunks
110g caster sugar
150g self raising flour
90g butter, chilled
50g demerara sugar
1 tsp ground ginger
Optional: 50g chopped walnuts or almonds or oats
1. Place the rhubarb in a medium-sized baking dish and sprinkle the caster sugar over the top
2. Pre-heat the oven to 200C/180C fan/Gas Mark 6. To make the crumble, rub the butter with your finger tips into the flour until it resembles bread-crumbs. Add the sugar and ginger (and optional ingredients if using) and mix together with your hands.
3. Sprinkle the crumble over the rhubarb and using the palms of your hands gently press the crumble down
4. Bake for 35-40 minutes or until the topping is golden brown and the rhubarb bubbling up at the sides
5. Serve warm with custard or ice cream
And to complete the trio: Rhubarb and Vanilla jam. This is a recipe that is made year after year because its simple so darn tasty. Another Good Food Magazine favourite (from February 2010) it can also be found here.
Ohh, and here are some pretty pictures of flowers from that lovely spell of sunny weather we had.
This post is being entered into not one but two brilliant blogging challenges: How to Cook Good Food and Working London Mummy's One Ingredient and Ren's Fabulicious Food Simple and In Season: