NG16 JUNE/JULY 2021
Local business directory and community magazine
Local business directory and community magazine
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
Rhubarb Crumble<br />
Cake<br />
Rhubarb Gin<br />
1kg pink rhubarb stalks<br />
400g white caster sugar<br />
800ml gin<br />
Method<br />
Wash and trim the rhubarb stalks. Cut<br />
into 3cm lengths. Put into a large kilner<br />
jar and add the sugar. Give it a good<br />
mix round and leave it for 24 hours so<br />
the sugar can draw the juice out of the<br />
rhubarb. Then add the gin. Seal the lid<br />
and give it a good shake. Put it away for<br />
4 weeks. When ready to drink – strain<br />
the gin through a sieve lined with muslin<br />
into a jug and then bottle.<br />
Rhubarb and Ginger<br />
Chutney<br />
250ml cider vinegar<br />
100g golden caster sugar<br />
300g chopped rhubarb stalks<br />
40g pitted dates<br />
2 tsp ginger – grated<br />
1 cardamon pod<br />
Method<br />
Heat the cider vinegar and sugar in a<br />
heavy bottomed pan until the sugar has<br />
dissolved. Then add the rhubarb, dates,<br />
ginger and cardamon. Cook for about 20<br />
mins until the rhubarb has broken down<br />
and the mixture has turned into a thick<br />
chutney. Season with salt. Place into a<br />
sterilised jar. Will keep for up to 3 months<br />
– if it lasts that long! Delicious served with<br />
cheese and crackers.<br />
This is more of a pudding than a cake.<br />
Delicious served with custard or cream.<br />
For the roast rhubarb filling<br />
400g rhubarb – chopped into 1”<br />
slices<br />
150g sugar<br />
1 x orange (zest & juice)<br />
For the cake<br />
175g unsalted butter (softened)<br />
300g ground almonds<br />
170g soft brown sugar<br />
1tsp vanilla extract<br />
2 x eggs<br />
For the crumble topping<br />
70g unsalted butter<br />
70g plain flour<br />
70g soft brown sugar<br />
70g oats<br />
50g chopped walnuts<br />
Method<br />
First, roast the rhubarb. Heat oven<br />
to 200°C. In a small roasting tin mix<br />
rhubarb, sugar, zest & juice of the<br />
orange. Roast for 10 mins until soft and<br />
smelling delicious. Leave to cool.<br />
Next, make the cake. Grease and line a<br />
deep 20cm spring form cake tin. Heat<br />
oven to 180°C. Beat butter and sugar<br />
until light and fl uffy. Mix in eggs and<br />
vanilla extract. Add ground almonds and<br />
mix thoroughly. Gently fold in the roasted<br />
rhubarb (not the juice) and pour mixture<br />
into tin.<br />
For the topping, rub the fl our and butter<br />
together between your fi ngers until you<br />
have clumps. Rub in all other ingredients<br />
and cover the top of the cake. Bake for<br />
60 mins. It should be a very moist cake,<br />
almost like a pudding.
Change language