Celebrating VE Day with traditional English tea time treats, given a home grown twist… and joining #Fiesta Friday 327
I’m joining Angie and lots of inspirational bloggers this week with #Fiesta Friday – celebrating the best of Home Grown on this VE Day in the UK but looking forward to popping over to see what others around the world are up to over the weekend…
We have copious amounts of rhubarb, as it’s truly deer and rabbit proof. Although only planted into new beds a couple of years ago, filling the beds with beautiful crumbly home made compost ensured that the plants established quickly, and are hugely productive. A wonderful opportunity to experiment with all things ‘rhubarb’. Here are three classics, given a seasonal twist to celebrate the rhubarb season.
Rhubarb and Custard Cheesecake
250g ginger nut biscuits
80g unsalted butter, melted, plus extra for the tin
650g full-fat soft cheese
170g golden caster sugar
3 eggs plus 1 egg yolk
1 Tbs cornflour
4 Tbs custard powder
1 tsp vanilla extract
200 ml soured cream
- 200g rhubarb, roughly chopped (see note, below)
- 50g caster sugar
- Half a lemon, zested
- Half a Tbs cornflour
- 35g unsalted butter
- 1 egg, beaten
- pink food colouring (optional)
1. Heat the oven to 160C / gas 3.
2. For the base, whizz the biscuits to crumbs in a food processor, then add the melted butter and whizz again. Press the crumbs into the base of a lined, round loose-bottomed 23cm tin (use the bottom of a heavy glass to push it down for a more even layer).
3. Bake the base in the oven for 10 minutes, then cool.
4. To make the rhubarb sauce, put the rhubarb in a pan with 1 tbsp water, the caster sugar and lemon zest, bring to the boil and simmer for 8-10 minutes or until the rhubarb is soft.
5. Transfer to a food processor and blend to a purée. Add the rhubarb back to the pan and leave to cool slightly.
6. Mix the cornflour with 1 tsp water and 1 tsp of the purée, and add to the pan. Bring back to a simmer, whisking on a high heat until thickened. Take the sauce off the heat and stir in the butter. Leave to cool slightly, then gently whisk in the egg until fully incorporated, transfer to a bowl, add a little colouring, if you like, then leave to cool.
7. For the filling, beat the soft cheese for a minute until smooth, add the sugar and beat again. Add the eggs and egg yolk, cornflour, custard powder and vanilla, and mix again until well combined.
8. Fold through the soured cream.
9. To assemble, spoon half the cheesecake mix onto the biscuit base. Dollop over half the rhubarb sauce then add another layer of cheesecake mix and dollop over the rest of the sauce. Use a skewer to swirl the rhubarb into the cheesecake.
10. Put on a baking tray and bake in the oven for 1 hour until the mixture is set but still has a slight wobble. Turn the oven off and leave the oven door slightly ajar, then allow to gently cool for a further hour.
11. Remove from the oven and put in the fridge to chill for at least 3 hours.
Recipe originally from Olive Magazine
2. Rhubarb Curd
400 g/4 long stalks rhubarb
3 large eggs
170g / 3/4 cup unsalted butter cubed
3 tsp cornflour
150 g / 3/4 cup caster sugar
(drop of pink colouring – optional)
- Wash and cut rhubarb stalks in 2″ sections, put them in the bowl of a food processor and process until then turn into a pulp.
- Push the pulp through a fine sieve to extract all the juice, then set the pulp aside for another use. You should get about 300 ml/ 1 1/4 cup of rhubarb juice.
- In a food processor, mix eggs, sugar and cornflour until you have a homogenous mixture with no lumps. (Alternatively you can do this step by hand using a bowl and a whisk).
- In a saucepan, combine 1 cup of rhubarb juice, egg, sugar and corn starch mixture and cubed butter, set the pan over low heat and star cooking it while stirring with a whisk the entire time until butter melts and the curd thickens. Do not turn the heat up to speed up the process or the eggs will turn into scrambled eggs!
- Take off the heat when the curd is the consistency of thick sour cream.
- Push curd through a fine sieve again to ensure there are no lumps and that it is silky smooth. Add the remaining rhubarb juice to increase the tart flavour of the rhubarb and a drop of pink food colouring if desired as the curd loses its colour when cooks!
- Chill in the fridge for at least 3 hours or overnight. The rhubarb curd will thicken when chilled.
Recipe from Vikalina’s blog; full of inspiration for the eye, and taste buds!
3. Rhubarb Crumble tray bake / muffins
Makes 16 tray bake slices. Or bake in muffin tins, for individual cakes.
100g chilled unsalted butter
150g plain flour
50g caster sugar and 1.5 tsp ground ginger, or grated fresh ginger
Rub all ingredients for crumble together with a pinch of salt. Set aside.
400g rhubarb stalks, sliced into 4cm lengths, tossed in juice of half a lemon
250g softened unsalted butter,
250g caster sugar,
4 eggs and 1 tsp vanilla extract
3Tbs natural yogurt
250g self raising flour
- Once crumble is made and rhubarb chopped, line a 22cm x 33cm traybake tin with baking paper or get your muffin cases ready.
- Heat oven, 180C / Gas 4.
- Beat softened butter for base with sugar until light and fluffy.
- Beat in eggs, one at a time. Add vanilla extract and yogurt, beating.
- Beat in 250g SR flour and a pinch of salt, with any juices from the rhubarb.
- Spoon cake base into the tin, top with scattered chopped rhubarb and scatter over crumble, pressing in slightly.
- Bake for 45 – 50 minutes. Cool before slicing.
“Human growth is not like rhubarb
It can be nurtured and encouraged but it cannot be forced”Andy Hargreaves
Now, and over the weekend, I’m looking forward to popping over to Fiesta Friday to join the party!