Cooking my own grown Rhubarb. to make Pies, Crumbles, Compotes and Upside Down Cakes
Yesterday I started pulling rhubarb for the first time this year and was pleased to find I had enough rhubarb stems to make a tasty dessert with. Last year's crop was a bit of a disappointment as the taste was very tart and also it did not seem to produce as many stems. However the taste of the rhubarb I picked yesterday was excellent so I look forward to cooking with it as often as possible this season.
Once picked there are lots of recipes that can be adapted for rhubarb, I use it to make pies, crumbles, compote and upside down cakes, it goes well with rice pudding and obviously custard.
For breakfast try rhubarb as compote or just stewed and serve with porridge or even added to cornflakes. I think adding fruit to basic cereals makes them a healthier alternative to the really sugary versions. Of course with porridge is the healthy version.
When making a fruit crumble I use a bit less flour and add porridge oats to give an interesting texture and taste.
22nd April 2015