Rhubarb and Custard Icecream

Ingredients: For Roasted Rhubarb 200g rhubarb (young pink stems are best)25g caster sugar For Vanilla Custard 375 ml milk1 vanilla bean – split in half lengthwise and seeds scraped (or ½ tsp of good quality vanilla essence)90g granulated sugar5 egg yolks (I use the whites for making a large Pavlova)185 ml whipping/double cream Method: Make … Continue reading Rhubarb and Custard Icecream

Rhubarb and Ginger Jam

Ingredients: 1kg pink rhubarb, trimmed weight1kg sugar Zest and juice 1 lemon100g stem or 75g crystallised ginger, finely chopped5 cm piece root ginger, peeled3g/1 tsp pectin Method: Wash the rhubarb under cold running water and slice into 2cm pieces. Tip into a large ceramic or plastic bowl, add the sugar and pectin, leave overnight for fruit … Continue reading Rhubarb and Ginger Jam

Rhubarb and Custard Cake

For Roasted Rhubarb 200g rhubarb25g caster sugar For Vanilla Custard Make 150 ml from custard powder – If you make your own/have some left over from yesterday’s “crumble & custard” then make sure it is quite thick. For Cake Mix 250g softened butter250g SR Flour½ tsp baking powder4 large eggs1 tsp vanilla extract250g caster sugar … Continue reading Rhubarb and Custard Cake