It is the season for rhubarb and I am always thinking what to do with it.
Still sitting in the freezer, I have left over rhubarb from last year, so I need to think of ideas to use the rhubarb up.
Here are some of my favourites.
Rhubarb for granola topping
You can use rhubarb for granola topping…
Chop into cubes, with a teaspoon of sugar and a tablespoon of water and a teaspoon of cornflour.
Heat until soft.
Once it has cooled put the rhubarb over your favourite cereal.
I like granola topped with yoghurt and then rhubarb.
Rhubarb pie
Maybe Rhubarb Pie is more appealing to you…
Chop into cubes, with a teaspoon of sugar and a tablespoon of water and a teaspoon of cornflour.
Heat until soft.
Then set aside in the fridge.
To make the pastry the ratio of flour is double the ratio of fat.
So depending on the size you want your pie to be.
This is for a portion of 6.
– 250g plain flour
– 125g fat/butter
– tsp of liquid, milk or water
Sieve the flour into a bowl.
Cut the butter into cubes, and mix into the flour.
Using your fingertips create fine breadcrumbs by rubbing the fat and flour, or you can use a food processor.
To form a dough add in a little liquid, milk or water, a teaspoon at a time as we don’t want to make it sticky.
Form a round dough shape.
Wrap in cling film and place it into the fridge, for roughly 20 minutes.
Turn the oven on 180 degrees,
Roll out onto a floured surface, shape to fit your pastry or cake tin.
Fill up with ceramic baking beans, or if you don’t have these, wash and dry some coins, but make sure you have a piece of foil in-between your bake and coins to prevent contamination. Dried rice is also a good option.
Bake in the oven for 10-15 minutes.
Leave to cool.
Fill the rhubarb mixture into the pastry and serve with ice cream or thick double cream. This can be shop bought shortcrust pastry which makes it even simpler to make!
Rhubarb and Asparagus quiche
If a quiche is your preferred choice…
Repeat the pastry section in the above Pie recipe to create your pastry.
1 tablespoon cream
200g plain cottage cheese
2 eggs
300g red rhubarb, cut diagonally into pieces approx. 6cm long, halved crosswise and lengthwise
0.5 tsp salt
1.5 tbsp sugar
a little pepper
250g green asparagus, halved lengthwise, cut into pieces approx. 6cm long
Mix all the ingredients in except the rhubarb and asparagus.
Then put the mixture on the pastry and top with the asparagus and rhubarb.
Bake in the oven for 25 minutes on 180 degrees.
