We have a fair bit of rhubarb down the allotment at the moment. I've made sorbet, syrup, compote and picnic cake already this year. What to do with the past-its-best rhubarb that's hanging around the kitchen?
I spotted the BBC Good Food recipe for
Rhubarb and custard cake and thought that would work well (my turn to bake a cake for the church cafe next week). I tried the roasted rhubarb recipe linked to it as it was so simple and needed so few ingredients! I also prefer roasting rhubarb to stewng it as it keeps its shape and doesn't go mushy.
Several other recipes call for orange zest or juice, and some for fresh ginger; all of which work well and none of which I have available at 6.30am in the morning! This one is just rhubarb and sugar, and I guess any flavour can be added later in cakes or when stirred into yoghurt or porridge.
1200g rhubarb, washed and cut into chunks
Combine the rhubarb and sugar in a roasting tin, and give it a shake to spread the sugar out.
Cover in foil.
Roast in a hot oven (200°C) for 25 minutes or so until soft.
Leave in tin to cool.
I'll use a third of the recipe for the Rhubarb and custard cake and keep the rest in the fridge. If it's too tart for your taste just add more sugar or honey!