rhubarb

Rhubarb pie

Serves: 10 | Preparation Time: 60 min

Ingredients 

  • 2 whole Pie Crusts, Your Favorite Recipe For A 2 Crust Pie, Or Store Bought If You Must
  • 6 cups Sliced Rhubarb, Approximately 1/2-inch Thick
  • ¾ cups Light Brown Sugar
  • ¾ cups White Sugar
  • 6 Tablespoons All-purpose Flour
  • 1 whole Zest Of One Orange
  • 1 pinch Salt
  • 2 Tablespoons Cointreau, Optional
  • ¾ teaspoons Freshly Grated Nutmeg (reduce To 1/2 Teaspoons If Using Ground)
  • 3 whole Eggs, Slightly Beaten
  • ¼ cups Heavy Cream
  • ¼ cups Butter, Cut Into Cubes
  • 2 Tablespoons Cream, For Brushing Top Pastry
  • 2 Tablespoons Raw Sugar, For Sprinkling Top PastryPreheat oven to 375 degrees F.

Instructions 

If you’re making your own crust, prepare the dough according to directions. Divide dough into two sections and refrigerate for at least one hour (this allows the gluten to relax and will reduce the amount of crust shrinkage so don’t skip this step). If you’re using a store-bought crust, skip to next step.
 
Place rhubarb, both sugars, flour, orange zest, salt, Cointreau (if using) and nutmeg in a bowl; toss to coat.
 
In a separate bowl, add eggs and cream; blend well and add to rhubarb mixture; stir to combine. Set the filling mixture aside in the refrigerator until you’re ready to fill the pie.
 
Take out one section of pie crust dough and on a slightly floured surface, roll out to a 13-by-16 inch rectangle; place in the bottom of a sheet pan. NOTE: you want to make sure the crust goes up the side of the pan. Refrigerate bottom crust for 5 minutes.
 
Remove crust and rhubarb filling from refrigerator and spread rhubarb filling evenly over bottom crust. Dot with butter pieces. Refrigerate while you get top crust rolled and ready to place.
 
On a lightly floured surface, roll out the remaining piece of dough into a 12-by-15-inch rectangle. Drape this over the filling. Bring bottom pastry up and over top pastry. Pinch edges to seal.
 
Using a fork, prick top crust all over, or if you’re fancy, cut a design in the top. Brush with heavy cream and sprinkle with raw sugar. Refrigerate the entire pie for 5 minutes before baking – you want your crust to be cold when you place it in the oven – this helps create a nice, flaky crust.
 
To prevent over-browning, loosely cover the pie with foil and bake at 375 °F for 30 minutes; remove foil and bake for another 30 minutes or until crust is golden and filling is bubbling – mine actually took about an hour and 10 minutes to fully bake.

You can always loosely place foil over pie if it is browning too much.
Transfer to a wire rack until just warm to the touch, about 45 minutes. 

Mini meringue topped rhubarb desserts

Serves: 3 | Preparation Time: 30 min

Ingredients 

  • 1 bunches rhubarb, ends trimmed, washed, cut into 4cm pieces
  • 150g frozen raspberries
  • 70g caster sugar
  • 20g flaked almonds (raw)
  • 30ml Amaretto liqueur (I have used cointreau and this is also very nice)
  • 2 egg whites
  • 50g caster sugar, extra

Instructions 

Preheat oven to 180°C. Place the rhubarb, raspberries, sugar and Amaretto in a large saucepan over medium heat. Bring to a simmer.
Cook, covered, for 20 minutes or until rhubarb is soft.
 
Use an electric beater to whisk the egg whites in a clean, dry bowl until soft peaks form.
 
Gradually add the extra sugar, 1 tablespoon at a time, whisking constantly until the sugar dissolves and the mixture is thick and glossy.
 
Divide the rhubarb mixture among six 180ml-capacity ovenproof dishes. Spoon the meringue mixture over the rhubarb mixture and sprinkle with almonds.
 
Bake in oven for 10 minutes or until the almonds are light golden.
 
Serve immediately.
 
Recipe by Frances G

Rhubarb & custard tart

Serves: 4-6 | Preparation Time: 30 min

Ingredients 

For the custard:
(If you know your stuff I'd make a creme pat as a preference) 

  • 397g Carnation light condensed milk
  • 100ml Carnation light evaporated milk
  • 5ml vanilla essence
  • 2 tbsp cornflour
  • 2 eggs
  • 2 yolks

For the rhubarb:

  • 300g rhubarb
  • 50g caster sugar
  • 50ml water
  • 200g rolled sweet pastry

Instructions 

Line a rectangular pastry case with sweet pastry and blind bake until golden.

To make the custard place the evaporated milk and cornflour in a saucepan and slowly bring to the boil stirring constantly. Meanwhile mix the eggs, egg yolks, vanilla and condensed milk together in a glass bowl. Put over a pan of boiling water and heat whilst stirring until thickened.

Pour into the cooked pastry case.

Cut the rhubarb into equal lengths, to fit the pastry case. Pour the sugar and water into a pan and heat until the sugar has dissolved. Place the rhubarb into the heated sugar and allow to cook for 1 minute then turn gently for another minute.

Place the rhubarb gently on top of the custard along the length of the pastry case. Brush with the sugar syrup  to glaze. Refrigerate until chilled.

Rhubarb chicken. Yes, rhubarb chicken..

Serves: 4-6 | Preparation Time: 30 min

Ingredients 

  • 1.2 kg. chicken breasts and thighs or 1 whole chicken cut up
  • 2 cups diced rhubarb (1/2-inch pieces)
  • 1/3 c. sugar
  • 1 1/2 Tbsp. cornflour
  • 1 1/2 c. water
  • 2 tsp. lemon juice
  • 1/4 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • rice for serving

Instructions 

Combine cornflour, sugar, rhubarb and water in a saucepan. Cook and stir over medium heat until mixture boils. Cook until clear and thickened, about 2 minutes. Add lemon juice. Cool.   Place chicken in a shallow baking dish. Brush with butter and sprinkle with salt. Bake uncovered in 180 degrees oven for 30 minutes. Spoon rhubarb sauce over chicken. Sprinkle with spices. Return to oven and bake 20 minutes longer. Serve immediately with sauce spooned over chicken. Serve with hot cooked rice.

Rhubarb Martini

Serves: 2 | Preparation Time: 15 min

Ingredients 

  • rhubarb
  • water
  • sugar
  • plenty of ice 
  • splash of white vermouth
  • 150ml good vodka

Instructions 

Simmer 1 cup of thinly sliced rhubarb with 1 cup of water, keeping the lid on the pot, until the consistency is totally mushy (about 30 minutes).

Strain the juice from the mixture using a fine mesh sieve. Discard rhubarb (or eat it later with some vanilla ice cream).

Add sugar to the juice, starting with one tablespoon and adding more to taste. This sweetened rhubarb juice will be combined with vodka & vermouth to make the Rhubarb Martini.