The Rhubarb Challenge

Yes it is a 'superfood'. Yes it is in season. But I still can't help being a little disappointed when I break through a buttery crumble topping to find the oozing hot fruit to be a sharp rhubarb, rather than sweet apple. When departing for their holiday and leaving me behind to mind the fort, my parents final instruction was 'Don't forget all your Dad's rhubarb!'. The rampant rhubarb in the vegetable patch seemed more of a burden than a gift. So I took it as a challenge - I was determined to make this rhubarb into something people would want to eat, rather than feel obliged to eat at this time of year. And this is what I came up with. Both recipes involve combining the fruit with a sweet sponge which takes away any offensive bitter taste and just allows for the delicate flavour to shine through. Rhubarb works delightfully with warm spices. I have to say I'm converted.

Rhubarb, Ginger and Orange Crumble Muffins

for the muffin mix:
175 g Self Raising Flour
100 g Butter or Margerine
100g Brown Sugar
Zest of 1 Orange
1 inch of grated fresh root ginger
4 tbsp of rhubarb yoghurt

the rhubarb:
3 stems of rhubarb (cut finely)
The juice of 1 orange

the crumble:
50g Butter
50g Plain Flour
100g Oats
1 tbsp. Brown Sugar
1 tsp. Ginger

Preheat the oven to 180.
First place the rhubarb and orange juice together in a bowl to soak for at least half an hour. This will neutralise some of the acidity of the rhubarb.
To make the crumble top mixture use youir fingertips to combine all the ingredients until they resemble large breadcrumbs. Set aside.
To make the muffins, mix the margerine and sugar. Add the flour, ginger, and orange zest. Stir in the yoghurt.
Whisk the two eggs until light and fluffy. Gently fold the eggs into the muffin mixture. Transfer large spoonfuls of the mixture to muffin cases.
Spoon onto the top of each muffin the rhubarb, being sure to drain away some of the excess fluid. Sprinkle the muffins with the crumble topping.
Bake for 20 minutes or until well risen and golden.

Rhubarb, Walnut and Honey Cake
A delightfully rich and moist cake which can be served warm, with cream or yoghurt, as a dessert.

5 Rhubarb stalks, chopped
2tbsp. Honey
2tbsp. Dark Brown Sugar
175g. Margerine
175g. Self Raising Flour
3 eggs (beaten)
50g. Chopped Walnuts
50g. Ground Almonds
2 tsp. mixed spice
1 tsp. cinnamon
More chopped walnuts and sugar for the topping.

Preheat the oven to 180 and grease a medium sized pudding basin or ovenproof bowl.
In a saucepan place the rhubarb, the honey and 2 tbsp. of sugar, heat gently until soft. Drain off some of the half the excess fluid. Place in the pudding basin.
Next mix the remaining sugar and margerine. Add the beaten egg and flour bit by bit, the spice and then the nuts. Gently spoon the cake mixture into the pudding basin, over the rhubarb base.
Cook for 45 mins until the sponge is firm and well browned.
Allow to cool slightly then turn upside down onto a plate and remove the bowl.
Toast the remaining walnuts in a few spoons of sugar, in a pan or under the grill for a few minutes, tossing regularly. Sprinkle the nuts ontop of the cake.

It seems that rhubarb does have a role outside of a disappointing crumble. And I'm definitely not finished with it yet.