Home Grown Roasted Rhubarb with Ice Cream

The rhubarb season has begun and the crown I planted 18 months ago is seriously bearing fruit! So we had it very simply roasted last night for pudding, served with some good quality ice cream. Simplicity at its best.

For 2 people you need
3-4 sticks rhubarb, washed and cut into 1 inch lengths
2-3 tbsp caster sugar
2 tbs water
Ice cream to serve

Place the rhubarb, sugar and water in a roasting dish and cook in a hot oven for 20 mins until the rhubarb is soft and starting to caramelise and there is a syrupy sauce forming from the sugary juices. Serve warm with ice cream. Yummy.

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Rose Scented Rhubarb Syllabub

I’ve been meaning to make this for a while. I did the rhubarb base a while back and froze it, but haven’t had a chance to combine the two components until today. The syllabub base is an adaptation of Nigella’s turkish delight syllabub from Nigella Bites. I think this tastes pretty darn good. But then I would say that. Make it and see what you think!

For 8 generous portions you need:
175ml of good quality sweet dessert wine
4 tbsp vanilla sugar
1 large tub double cream
400g trimmed and washed rhubarb
6 tbsp vanilla sugar (or more to taste depending on sharpness)
1 tsp vanilla bean paste
2 tsp each rose water and orange flower water

Begin by roasting the rhubarb with the sugar. Place in an ovenproof dish and roast at 160 degrees for about 30 mins. Remove from the oven and add the vanilla paste and flower waters. Taste to check sugar and then leave to cool and chill till completely cold.

When the rhubarb is cold (fridge cold, or it will split the cream), make the syllabub. Place the sugar, wine and cream in a large bowl and whisk till it forms “billowing clouds” to quote Nigella. Taste to check sweetness and then add the rhubarb. Fold in carefully and then spoon in to serving glasses and devour.

Rhubarb Fool Pavlova

A veritable 2for1 feast this as it’s basically 2 desserts in one! But it’s luscious summer treat, perfect for the glorious weather we have had recently 🙂

For 10-12 portions you need:
500g trimmed rhubarb, cut into 1 cm chunks
150g vanilla sugar
600ml double cream
6 egg whites
200g caster sugar
2 tsp cornflour
1 tsp white wine vinegar
1 tsp vanilla extract
1 tsp vanilla paste

Begin by making the meringue base. Whisk the egg whites till they form soft peaks, then add the vanilla sugar, 1/4 cup at a time. Whisk well to mix. Once all the sugar has been added you should have a mound of shiny, soft, stiff eggs. Add the cornflour and vinegar and vanilla extract and combine well.

Scrape on to a lined baking sheet (top tip, use a little of the meringue to stick the baking paper on to the baking sheet) and form into a circle. Make a little well in the middle which will help to hold the filling once it’s cooked. Place in a 150 degree oven and cook for 60-90 mins. You want a well risen, golden brown shell which is crispy on the outside and foamy, chewy and marshmallowey on the inside. Remove from the oven and leave to cool.

Meanwhile stew the rhubarb by placing the chopped rhubarb in a pan with the vanilla sugar. Add 1-2 tbsp of water and cook gently for about 15-30 mins till all the rhubarb is soft and sweet. Leave to cool.

Whip the cream to soft peaks, adding the vanilla paste. Gently fold 2/3 of the rhubarb into the cream to make it ripple. Pour the fool into the pavlova case and top with the remaining rhubarb. Serve, sitting outside in the late afternoon sunshine with a glass of something bubbly 🙂