New rhubarb dishes

Press, 18 October 1976, Page 14

New rhubarb dishes

By

CELIA TIMMS

Rhubarb is young and tender in home gardens at present and it is most welcome. Plain stewed rhubarb is very palatable but there are many other ways to serve rhubarb for a change. RHUBARB AND ORANGE SPONGE I nearly always flavour rhubarb with grated orange peel or orange juice. The following recipe for Rhubarb Orange Sponge, which serves six, is an example. You will need:— 1 to I Jib rhubarb } to 1 cup sugar 1 teaspoon grated orange rind One-third cup water 2 tablespoons sago 1 tablespoon butter Additional teaspoon grated orange rind 3 tablespoons sugar 1 egg Juice of 1 orange 4 oz self-raising flour Pinch salt J cup milk Icing sugar Method: After washing cut rhubarb into one-inch lengths. Put sugar, orange rind and water in pan and heat slowly. When sugar is dissolved add rhubhrb and washed sago. Cook over low teat until rhubarb is soft tnd sago is clear. Turn into m ovenproof dish and top with foliowing sponge mixture. Cream butter with sugar and orange rind. Add egg and mix well. Add orange juice alternatively with sifted flour and salt. Lastly fold in milk, then pour over rhubarb and bake at 350 for 25 to 30 minutes. Dust with icing sugar and serve with cream or custard. RHUBARB MERINGUE Rhubarb Sponge Meringue uses stale sponge cake as a topping, crusted with meringue. You will need:— 1 lb rhubarb 1 tablespoon sugar 8 oz stale sponge cake 2 eggs | pint milk, warmed 1 tablespoon castor sugar Method: Cut rhubarb into inch-long pieces and arrange !a layer in the base of a buttered overproof dish. Sprinkle half the sugar over and cover with layer of

sliced sponge cake. Add remaining rhubarb and sugar and cover with remaining cake. Separate egg-yolks and beat until frothy and add to warm milk. Pour over cake and leave until it is absorbed then bake at 350 for 15 minutes. Beat egg-whites until stiff and dry, add castor sugar ' gradually and pile meringue on top of baked pudding, sprinkle with a little additional castor sugar and return to oven for 10 minutes or until meringue is slightly coloured. RHUBARB SOUFFLE

Rhubarb Souffle has a fruit base with light souffle topping. It is also served hot. Serves six. You will need:— 1J lb rhubarb 3 tablespoons sugar J pint water 1 rounded tablespoon cornflour 3 eggs i pint milk Vanilla essence 1 tablespoon castor sugar Method: Cut rhubarb in to inch lengths. Boil sugar and water together in saucepan, add rhubarb and simmer until tender but unbroken. Remove rhubarb with perforated spoon and place in a deep overproof dish. Blend cornflour with a little cold water, then add to the boiling rhubarb syrup, stirring until clear and slightly • thickened. Add vanilla to taste and pour over the rhubarb; leave until cool. Separate egg yolks and beat. Heat milk and dissolve the tablespoonful of castor sugar in it then pour over beaten egg-yolks. Pour into double saucepan or stand basin in boiling water and cook, stirring continually until thickened; leave to cool. Beat eggwhites until they stand in peaks and fold very carefully, a spoonful at a time, into the egg custard. Do not stir or beat as there should be a distinct streaky appearance of yellow and white. Pour at once over rhubarb and syrup and bake at 350 for 40-50 minutes. RHUBARB ROLL Rhubarb Roll and a sauce make a change from a pie or tart. For six servings you will need: IJIb rhubarb 3oz sugar J pint water Boz self-raising flour; salt 1 dessertspoon castor sugar

4oz butter 1 egg yolk 2 teaspoons cornflour Red food colouring.

Method: Cut rhubarb small and cook with sugar and water for five minutes. Remove rhubarb with perforated spoon, -eserving juice. Sieve flour with salt and castor sugar, rub in butter then mix to an elastic dough with the egg-yolk mixed with about four tablespoons water. Roll out to an oblong about 12in by sin and spread strained rhubarb over pastry leaving an edge of an inch all around pastry. Dampen edges, roll and seal sends and top edge. Bake at 425 on greased oven tray for 20-25 minutes. Boil a cup of the rhubarb juice. Mix cornflour to smooth paste with a little water, add to juice, stirring until clear and thickened. Add colouring to make a good pink. RHUBARB FLAN Rhubarb Flan with a rich custard base is better served lukewarm or cold. For an Sin flan you need: Boz plain flour Salt 6oz butter 1 egg-yolk 2-3 tablespoons water 1 dessertspoon castor sugar Jib rhubarb 2 tablespoons cream 2 egg-yolks 2 tablespoons sugar Vanilla Method: Sift flour with salt and rub in softened butter until the consistency of breadcrumbs. Stir in a tablespoonful of water to beaten egg yolk and tip into mixf>re. Work to a stiff dough, adding just as much water as needed and leave in fridge for 30 minutes. Line flan tin, fluting edge. Beat egg-yolks with sugar then add cream and vanilla to taste. Cut rhubarb into inch pieces and fill base of pastry lined tin, cover with custard mixture and bake at 425 for 25

minutes. Sprinkle surface with castor sugar and return to oven for further five minutes. RHUBARB MOSAIC Rhubarb Mosaic is also better eaten lukewarm or cold with cream. It is a combination of rhubarb and batter. Serves six. You will need:— 12oz rhubarb 3 eggs plus an extra white 1J tablespoons flour | teaspoon ground ginger 4 tablespoons sugar 2 tablespoons milk. Method: Beat eggs and sift in ginger and flour and beat well again before folding in half Of the sugar. Add milk and beat again. Leave to stand for as long as convenient. Cut rhubarb into tiny dice and sprinkle with balance of sugar in a shallow ovenproof dish. Pour over the batter and bake at 400 for 20-25 minutes.