Rhubarb and White Chocolate Blondies

Oh my goodness these were good! I took them into work as a thank you to the staff as I was leaving my job and they went down really well. I loved the combination of the rhubarb and white chocolate and they were perfectly cooked in the middle. I thought 45 mins was too long for such a small pan but actually it was perfect.

Rhubarb and White Chocolate Blondies (from Hummingbird High)
(Makes an 8x8inch pan)

450g rhubarb, trimmed and cut into 1-inch pieces

2 tbsp granulated sugar

zest of 1 lime

113g butter

100g packed dark brown sugar

67g granulated sugar

1 large egg

1 tsp vanilla extract

125g plain flour

2 tsp ground cinnamon

1 tsp salt

260g white chocolate chips, divided into 175g and 85g portions

Preheat the oven to 200C.

 

In a baking pan, toss together the rhubarb, sugar, and lime zest. Set aside for about 10 mins until a little syrup starts to appear.

 

Once the rhubarb is a little syrupy, cover the baking pan with aluminium foil and roast in the preheated oven for 10 mins until the sugar is melted. If the sugar isn’t melted, continue roasting for another 2 mins or so, before removing the foil completely and roasting for another 2 mins uncovered until the syrup is bubbling. Remove from oven and allow the rhubarb to cool to room temperature

 

Preheat the oven to 180C. Grease and line an 8 x 8in baking pan.

 

Melt the butter over a medium low heat until it starts to brown, foam slightly and emit a nutty aroma. Set aside and allow to cool slightly.

 

After around 5 mins, whisk the butter and sugars together until smooth. Whisk in the egg and vanilla until fully incorporated.

 

Sprinkle the flour, cinnamon, and  salt over the liquid mixture and use a metal spoon to fold in the dry ingredients until just combined. Fold in the chocolate chips.

 

Pour the batter to the prepared baking pan. Spread the roasted rhubarb on top of the blondie batter evenly until most of the batter is covered, before scattering the leftover 1/2 cup white chocolate chips over the rhubarb.

 

Transfer to the oven and bake for 40 to 45 mins, or until the edges are golden brown. If the rhubarb and white chocolate looks like it’s browning too fast, create an aluminium foil tent over the pan.  Once the blondies are cooked, leave to cool completely and then cut into pieces.

Rhubarb and Ginger Brulee

This is a really interesting take on a Creme Brulee using yoghurt rather than eggs. It was very tasty and really lovely and gingery.

Rhubarb and Ginger Brulee (from WeightWtachers Weekly)
(Serves 2)
(3 WW ProPoints Per Serving)

150g rhubarb, chopped into 1 cm chunks
10g fresh ginger, grated
150ml sugar-free ginger beer
300g 0% fat Greek yoghurt
20g soft light brown sugar

Place the rhubarb, ginger, ginger beer in a pan and cover. Cook, stirring, for 3-4 mins or until the rhubarb is tender.

Drain the rhubarb and divide between 2 ramekins. Spoon the yoghurt over and sprinkle each with 10g of brown sugar.

Cook under a preheated grill for 3-5 mins or until the sugar has melted. Leave to cool for 5 mins, then serve.

Strawberry Rhubarb Cake

Oh my god this cake is so good! It is also a super exploding over the sides of my dish cake as you can see from the picture at the bottom! Totally my fault, I used a way too small pan. This recipe comes from my friend Laurel's blog Shugga P's Gluten Free Goodness, which you should really check out, she has some awesome recipes on there. I served this with vanilla ice cream and you really have to try this cake it is so delicious! I'm not sure how many people the recipe serves but I made half the recipe and myself and my neighbour had about 5-6 portions between us! Not all in one sitting I promise, although I so could have!

Strawberry Rhubarb Cake (from Shugga P's Gluten Free Goodness)

375g self raising flour
225g caster sugar
1 tsp baking powder
1 tsp bicarbonate of soda
pinch of salt
225g butter
250ml buttermilk
2 eggs
1 tsp vanilla

For the filling
600g rhubarb, sliced
450g strawberries
2 tsp lemon juice
225g sugar
2 tbsp cornstarch

For the topping
150g demerara sugar
63g plain flour
113g butter

Preheat the oven to 180C.

Dissolve the cornstarch in the lemon juice. Cook the rhubarb, strawberries and sugar together, then add the lemon juice and cornstarch. Cook until the mixture has thickened. Allow to cool whilst making the cake.

Stir together the flour, sugar, bicarbonate of soda, baking powder, and salt. Rub in the butter with your fingertips until it resembles breadcrumbs. In a separate bowl beat the eggs, buttermilk and vanilla then add them to the dry ingredients.

Spread 3/4 of the batter in a 23 x 33cm pan. Spread all of filling over the batter. Spoon the rest of the batter on top of the filling in small mounds. Mix the topping and sprinkle it on top. Bake in the oven for 1 hour or until the top is golden brown.

Rhubarb Scones

These were a really deliciously different scone. I had mine with jam, whereas one of my colleagues has been eating the ones I gave her with cheese, so very versatile.
















Rhubarb Scones (from Allotment 2 Kitchen)
(Makes 14ish)

450g self-raising flour
½ teaspoon salt
2 teaspoons baking powder
100g butter, chopped into little cubes
100g golden caster sugar
160g rhubarb, about a stick chopped into small pieces
280ml milk

Preheat the oven to 220C.

Sift the flour, salt and baking powder into a large bowl. Add the butter to the flour and rub it with your fingertips until it begins to resemble breadcrumbs. Stir in the caster sugar and rhubarb pieces, then pour in the milk, a little at a time, and knead until the dough comes together. You might not need all of the milk. 

Transfer the dough onto a lightly floured surface and roll out to about 1½ inch thick.

Cut out the shapes, re-roll the dough and cut out more circles, until all of the dough has been used.

Lay the scones on a baking sheet that has been sprinkled lightly with plain flour. Bake in the oven for 12 – 15 mins or until lightly golden.

Rhubarb Pudding

I really loved this pudding. I love anything that is fruit and cake batter! My Father compained there wasn't enough rhubarb but I had lots in my portion. The tartness of rhubarb also cut through the sweetness of the batter really well.

Rhubarb Pudding (from Beauty and Lace)
(Serves 6)

750g rhubarb, sliced into 1cm pieces
220g caster sugar
125g unsalted butter, softened
3 eggs
1 teaspoon natural vanilla extract
125g self-raising flour

Preheat the oven to 180°C and grease an oven proof dish.

Toss the rhubarb with half the caster sugar and scatter in the base of the baking dish.

Cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating after each addition, until smooth.

Fold in the vanilla and flour gently with a metal spoon, then pour the batter over the rhubarb.

Bake for 45 mins until golden. Serve with ice cream.

Lemony Rhubarb Cake

For my staff book group last week I made a lemony rhubarb cake. It was enjoyed by all, with one teacher asking for the recipe. So definitely a success! I think it could have done with a bit more fruit in it, but it did have a lovely balance between sweet and tart, and adding more fruit might make it too tart to be edible. The streusel topping was awesome and added a lovely crunch to the cake.

Lemony Rhubarb Cake (from Baking in Pyjamas)
(Makes 1 2lb Loaf)

175g caster sugar

80ml rapeseed or sunflower oil

1 large egg

125ml buttermilk

pinch of salt

1/2 tsp baking powder

1 tbsp grated lemon zest

1 tsp vanilla extract

190g self-raising flour

150g rhubarb, diced

For the topping
45g self-raising flour

1 tbsp caster sugar

1 tsp lemon zest

35g butter

Pre-heat the oven to 180C  and grease a 2lb loaf tin. Set to one side.

 

Mix together 150g of the sugar, the oil, eggs, buttermilk, salt, baking powder, lemon zest, vanilla extract and the flour with an electric beater until everything has been thoroughly incorporated to make a smooth batter.

 

In a small bowl mix together the rhubarb and 25g of sugar and set aside.

 

Using a spatula gently fold the diced rhubarb into the cake batter. Scrape into the loaf tin.

 

Make the streusel topping by putting the sugar, lemon zest and the flour into a small bowl. Add the butter in small pieces and using your fingertips rub everything together until you have a bread crumb textured mixture. Scatter this over the cake batter.

 

Bake for 50-60 mins or when a skewer inserted in the middle of the cake come out clean.

 

Leave in the tins on a wire rack to cool for 20 mins then transfer them to the wire rack to cool completely.

Rhubarb and Ginger Queen of Puddings

I made this fantastic pudding last weekend. It really is one of the yummiest things I have eaten in a long time. The whole thing just goes together beautifully. I did make the mistake of eating it after the sausage and corn bake which also included breadcrumbs! My tummy was very full for the rest of the evening!

Rhubarb and Ginger Queen of Puddings (from Good Food Magazine March 2012)
(Serves 8)

140g breadcrumbs

4 eggs, separated

400ml milk

½ tsp grated nutmeg

250g golden caster sugar

500g rhubarb, cut into 4cm batons

4 balls stem ginger, chopped, plus 2 tbsp syrup

 

Heat oven to 160C. Grease an ovenproof baking dish.

Place the crumbs in the bottom of the baking dish. In a jug, whisk together the egg yolks, milk, nutmeg and 50g of the sugar. Pour the custard mixture over the crumbs and leave to soak for 10 mins. Place the dish in the oven and bake for 45 mins, until the custard is set but still has a little wobble.

Meanwhile, make the filling. Place the rhubarb in a saucepan with 100g of the remaining sugar, stem ginger, syrup and 2 tbsp of water. Set over a medium heat and cook for 10-15 mins until the rhubarb is tender. Leave to cool.

 

Heat oven to 200C. Place the egg whites in a large clean bowl and whisk until soft peaks form. At this stage, begin to slowly add the remaining 100g sugar, beating well between each addition, until all the sugar is incorporated and the meringue is stiff and glossy.

 

Spoon the rhubarb onto the baked custard. Spoon or pipe the meringue on top and bake for 15-20 mins until the meringue is browned. Serve.

 

 

Fresh mackerel with roasted rhubarb

This was an interesting experiment but not one I much enjoyed. However, my rhubarb was a bit old and past it's best so I think that's why it was quite so tart. I might try this again next year using younger rhubarb and see how it goes.

Fresh mackerel with roasted rhubarb (from Nigel Slater's Simple Suppers)
(Serves 2)

4-5 stalks rhubarb good
shake of light brown sugar
2 fresh mackerel, filleted
a little plain flour, seasoned with salt and pepper, for dusting
a couple of good glugs of olive oil
a few sprigs of rosemary, chopped
1 tbsp capers, drained
splash sherry vinegar

For the roasted rhubarb, preheat the oven to 200C. Cut the rhubarb into 15cm/6in or so lengths and place in a roasting tin with half a tea-cup of water and the light brown sugar. Roast until just soft enough to take the point of a knife, about 10-15 minutes. Allow to cool, then drain, reserving the cooking juices.

Dip the skin side of each mackerel fillet into the seasoned flour to lightly coat. Heat the oil in a large frying pan. Gently place the mackerel fillets in the hot pan, skin-side down, and scatter over the rosemary. Add the roasted rhubarb to the side of the pan to heat through and add the capers for a little vinegary flavour.

Turn the mackerel after just two or so minutes when you can see that the mackerel is cooked halfway up the fillet. Cook for a further minute or two, then add the sherry vinegar for richness and allow to just come to the boil in the pan before removing the mackerel and the rhubarb.

To the pan juices, add a little of the juices from the reserved roasted rhubarb to just lift the crispy bits from the pan where all the flavour is. Serve straightaway, with the sauce over the mackerel with the rhubarb on the side.

Rhubarb and Pear Crumble

Another crumble! This is the last one I made during half term, it's a Rhubarb and Pear crumble and it was delicious, so good with ice cream! I still have more rhubarb so I'm trying to think of lovely things to do with it.

Rhubarb and Pear Crumble (from Good Food Magazine March 2007)
(Serves 6)

3 ripe pears

600g rhubarb

100g golden caster sugar

finely grated zest and juice of 1 orange

 

For the crumble:

175g plain flour
50g rolled oats
100g unsalted butter, cut into small pieces
50g caster sugar
 

Preheat oven to 200C.

 

For the topping, put the flour, butter and sugar in a bowl and rub with your fingers until you have a mixture that looks like breadcrumbs, mix in the oats and then set aside in the fridge.

 

Peel the pears and chop into large chunks, then chop the rhubarb into finger-length batons. Tip into a large ovenproof dish and toss with the sugar and orange zest and juice.

 

Crumble over the topping and bake for 40 mins until golden and bubbling at the sides. Serve with ice cream.

Rhubarb and Ginger Crumble

As I said in my post about flapjacks a couple of days ago I used to hate oats, this extended to crumbles. In conversation with my sister over the weekend I said I'd made crumble and she complained that we'd never had crumble as children, because my father didn't like it, but that she loved it and I had to set her straight and say we didn't have crumble much as children because I didn't like it! I remember my Mum making her rhubarb crumble when rhubarb season came around and I had stewed rhubarb which I liked much better!

I have definitely become a convert! I made several crumbles over the Bank Holiday weekend. I think that this recipe yields too much crumble topping, now this may just be because I like my crumble topping relatively thin, but it meant that I could make more than one. This is the big one I made for pudding:

I also made some mini rhubarb and ginger crumbles, which I must remember rise up and explode over the side, so to fill them slightly less full next time, and some mango crumbles, the recipe for which will follow next week. All of which were really tasty. I have upped the amount of ginger in the recipe below than I actually used as we didn't feel it was all that gingery but if you want to use less, the recipes I looked at only used 1 tsp.

Rhubarb and Ginger Crumble (loosely adapted from BBC Food)
(Serves 4)

600g rhubarb, washed and cut into inch chunks
80g caster sugar
1 tbsp of finely chopped fresh ginger

175g plain flour
50g rolled oats
100g unsalted butter, cut into small pieces
50g caster sugar

Preheat the oven to 180C.

Place the rhubarb into a saucepan with the sugar and a splash of water. Cook until the rhubarb has almost broken down but there are still a few lumps and add in the ginger.

Meanwhile, Place the flour, butter and caster sugar into a food processor and whizz until the mixture looks like breadcrumbs. You can of course do this by hand. Mix in the oats.

Transfer the rhubarb mixture to a deep dish. Sprinkle the crumble mixture over top and bake in the oven for 30-40 mins until golden brown on top. Serve with ice cream.