More rhubarb in April’s kitchen
I make no apologies for posting another rhubarb recipe! Forced rhubarb has such a short season we really have to make the most of it before we change over to the main crop variety!
This is one of the recipes that I’ll be demonstrating on the Potting Shed stage at RHS Harlow Carr during their Spring Gardening Weekend (12th-14th April) so if you’re able to join us there do come and say Hi!
Blushing Rhubarb Cream
Thanks to Jenny Douglas from Boston Spa Garden Club who sent me this recipe which was a winner in a rhubarb show back in 1997!
You can of course play around with flavours – ginger and orange would work just as well
Serves 2 only takes about 15 minutes
225g forced rhubarb, cut into 2cm pieces
3 tbspns soft brown sugar
½ tspn cinnamon
Zest ¼ lemon
100-125ml milk
100ml crème fraiche
Amaretti or Ratafia biscuits to serve
Extra cinnamon for shaking
- Put the rhubarb into a smallish saucepan and sprinkle over the sugar and cinnamon. Stir well then cover and simmer over a gentle heat to dissolve the sugar, stirring occasionally
- Add the milk, crème fraiche and lemon zest and stir together. Bring to a gentle simmer and cook until the rhubarb is soft
- Blitz with a stick blender until smooth, adding more milk as required
- Pour into shot glasses or bowls to serve, sprinkle with a little extra cinnamon and then float a biscuit on the top.
Then as the original writer of the recipe says: “Let the biscuits soak a little and enjoy a lot!”
If you want to have a go at the Purple sprouting broccoli recipe that we did on stage at RHS Harlow Carr’s Spring weekend then you’ll find it on –
