Showing posts with label rhubarb. Show all posts
Showing posts with label rhubarb. Show all posts
Saturday, February 22, 2014
Rabarbarasulta Rhubarb Jam
This is served with all sorts of foods and some people will eat it with anything. It is delicious spread on pancakes, between the layers of a Devils Cake, on waffles (with cream), with roast lamb, or even with ice-cream. There are two varieties of this jam: dark and light. My mother always makes the thick, dark variety. The light variety is better if you intend to use it in baking or to spread on cakes.
1 kg rhubarb (use the red variety as much as possible, it gives better colour)
800g-1 kg white sugar
convert measures
Wash the rhubarb with cold water. Remove any traces of the leaves, which are toxic. Leave the white roots. Chop up the rhubarb, mix up with the sugar and stand aside over night. Put in a big cooking pot and bring to the boil over high temperature. Turn down the heat and cook on low until it is about the thickness of thick porridge. The recipe recommends about 10-20 minutes, but if you want darker, thicker jam, cook it longer. Stir frequently.
When done, pour the hot jam into sterilised jars and close immediately. To keep longer, use preservative. For long-time storage, store in a cool, dark place. Refrigeration is not necessary. The sugar in rhubarb jam occasionally crystallises, in which case the jam can be re-heated to melt the sugar and re-poured into sterilised jars.
Note:
-For finer jam, chop finely, and when the mixture boils, remove from the heat, mince, return to the pot and continue cooking as directed.
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1 kg rhubarb (use the red variety as much as possible, it gives better colour)
800g-1 kg white sugar
convert measures
Wash the rhubarb with cold water. Remove any traces of the leaves, which are toxic. Leave the white roots. Chop up the rhubarb, mix up with the sugar and stand aside over night. Put in a big cooking pot and bring to the boil over high temperature. Turn down the heat and cook on low until it is about the thickness of thick porridge. The recipe recommends about 10-20 minutes, but if you want darker, thicker jam, cook it longer. Stir frequently.
When done, pour the hot jam into sterilised jars and close immediately. To keep longer, use preservative. For long-time storage, store in a cool, dark place. Refrigeration is not necessary. The sugar in rhubarb jam occasionally crystallises, in which case the jam can be re-heated to melt the sugar and re-poured into sterilised jars.
Note:
-For finer jam, chop finely, and when the mixture boils, remove from the heat, mince, return to the pot and continue cooking as directed.
Thursday, February 6, 2014
Rhubarb Mango and White Chocolate Almond Cake
It sounded like just what I was looking for to create a cake which meets the requirements of this months We Should Cocoa, the blog event created by Choclette at Chocolate Log Blog and Chele at Chocolate Teapot. As always, the recipe must contain chocolate and this month it is guest hosted by Shaheen at Alottment to Kitchen (A2K) who has chosen the star ingredient as Mango.
Rhubarb, Mango and White Chocolate Almond Cake
Cake:
350g rhubarb, cut into chunks
100g dried mango pieces
200g golden caster sugar
grated zest and juice of half an orange
140g butter, softened
2 eggs, beaten
½ teaspoon baking powder
85g self-raising flour
100g ground almonds
50g chopped white chocolate
Topping:
25g butter
25g light muscovado sugar
grated zest of half an orange
50g slivered almonds
1. Mix the rhubarb with 50g of the caster sugar and the orange zest, then set it aside for an hour, giving it a stir or two.
2. Cut the mango pieces into small bite sized chunks and cover with orange juice, leave to soak for at least an hour.
3. Pre-heat the oven to 190/gas 5 and grease and line a 23cm loose-bottomed cake tin.
4. Cream the butter and remaining 150g sugar until light and fluffy. Drain any remaining orange juice from the mango pieces and add to the butter and sugar with the eggs, baking powder, flour and ground almonds and beat gently until smooth. Stir in the chopped white chocolate.
5. Turn into the tin and level with a spoon. Spoon over the drained mango pieces, drain the rhubarb and spoon the chunks over the cake.
6. Bake for 25 minutes.
7. Meanwhile, make the topping by melting the butter and stirring in the sugar, zest and almonds.
8. Take the cake out of the oven, reduce the temperature to 180/gas 4, sprinkle the topping over it and quickly replace it in the oven for another 15-20 minutes until firm in the centre.
9. Cool in the tin for 20 minutes or so before transferring to a rack. Dust with icing sugar and serve warm or cool with thick cream.
Printable Recipe
I was a little concerned that adding the mango as well as the rhubarb might make the mixture too wet, but it baked perfectly and, I have to say, the topping is genius! The almonds caramelise with the sugar and butter and provide a sweet and crunchy contrast to the moist almond sponge and sharp/sweet taste of the fruits.
I served the cake slightly warm with Greek Yogurt, but it would be equally good with cream or icecream or served cold with a cup of tea or coffee. Many thanks to Vicky for passing on this fantastic cake recipe and to Shaheen for hosting this month.
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