We inherited the rhubarb when we took on the plot three years ago and it’s incredibly low maintenance. I ignore it all year until it rewards us with loads of ruby red stalks, which I then plunder mercilessly.
Here are some nerdy rhubarb facts:
- It’s actually a vegetable, not a fruit.
- The leaves are poisonous. So don’t eat them. Not that you’d want to anyway.
- Nobody eats rhubarb in Italy –according to Unhusband. But he might be wrong – he didn’t know what a parsnip was until he moved to the UK.
In the past, I’ve made rhubarb and vanilla jam, rhubarb crème brulee (thanks Delia), and roasted rhubarb with orange and crème fraiche.
The recipe is from Baking – a commonsense guide, and is really easy. I’ve no idea if it counts as one of your five a day but who cares. It tastes great and like I say I need comfort food this week (more on that another time – maybe.) Even if you think you don’t like rhubarb, give it a try!
- 300 grams (I used more) of rhubarb cut into 1cm chunks.
- 115 grams of caster sugar
- 185 grams of unsalted butter.
- 230 grams caster sugar
- half a teaspoon of vanilla extract
- 3 eggs
- 90 grams of plain flour
- 3/4 teaspoon of baking powder
- 1 tablespoon of sugar for sprinkling
- icing sugar for dusting
Cream the butter, sugar and vanilla. Add the eggs one at a time, then stir in the baking powder and flour. Pour the mixture into a lined 20cm x 30 cm shallow baking tin. Spread the rhubarb over the top in a single layer. Sprinkle over a spoonful of sugar and bake at 180 degrees for 40 – 45 minutes. Dust with icing sugar and eat!