Talking rhubarb in May’s kitchen
As promised here’s the second recipe we’ve been making at Malvern Spring Festival this week. As we aren’t allowed to let the audience taste our finished dishes the exhibitors get the benefit and Rob Hardy from Hardy’s Cottage Plants got the first taste this year- it seemed to go down well!
Rhubarb and strawberry tiramisu
Serves 2, takes about 15 minutes plus cooling time
Cook the rhubarb ahead of time and keep in the fridge until ready to use. I like to make up double the quantity at least and have it ready in the fridge to add to ice cream, yoghurt or custard!
The strawberries add an extra flavour which works well and adds a little colour to the rhubarb. If you’re using forced rhubarb I wouldn’t bother with the strawberries. If your rhubarb is very green, try adding a tiny drip of red food colouring to brighten it up a little!
2 sticks rhubarb cut into 1cm pieces (200g)
25g brown sugar
4-6 strawberries, halved (optional)
1 tbspn icing sugar
2 tspn marsala wine
½ orange, zest & juice
40ml single cream
4 sponge trifle fingers
Red food colouring (optional)
Decoration – grated white chocolate or rhubarb crisps
- Cook the rhubarb and the brown sugar in a small pan with the lid on over a gentle heat for about 15 minutes until really soft and broken down. Stir occasionally. Add in the strawberry halves if using and cook for just a couple of minutes. Add a drip of red food colouring if using. Leave to cool.
- Mix the icing sugar into the mascarpone to soften it a little then add in the marsala wine and the orange zest. Stir together well then fold in the cream
- Put the orange juice into a shallow dish and pop in the lady fingers. Leave to soak for a short while then carefully break into 2 or 3 pieces depending on the size of your serving glasses.
- Put a spoon of the rhubarb in the bottom of the glass and nestle in one of the sponge fingers. Add a layer of rhubarb and a layer of mascarpone. Repeat the layers and finish with an extra layer of rhubarb.
- Finish with some grated chocolate or try making some rhubarb crisps
Thick stick of rhubarb
½ cup of sugar
½ cup water
Make a simple sugar syrup with the water and sugar by heating the sugar gently until dissolved in a pan.
Pour into a shallow dish and leave to cool to room temperature
Use a potato peeler or paring knife to slice long thin strips of rhubarb.
Soak the rhubarb strips in the sugar syrup for about 15 minutes
Pre heat your oven to 90C/fan 70C. Line a baking sheet then lay each rhubarb strip flat. Bake for about 1½ – 2 hours until they have dried out. Or use an airfyer according to instructions
Leave to cool then keep in an airtight container – should stay crisp for several days.