Rhubarb and Coconut Rice Pudding

Recipe courtesy of Psychologies Magazine (May 2017) and taken from ‘A Year of Beautiful Eating’ by Madeleine Shaw.

Serves : 2

Ingredients :
500ml rice milk or other milk
200g coconut cream
1 vanilla pod
1 cinnamon stick
1 cardamom pod
1 tblsp maple syrup
120g pudding rice or short grain rice
2 tblsp flaked almonds, to serve
Extra maple syrup, to serve (optional)

For the rhubarb compote :
2 rhubarb stalks
2 tblsp maple syrup
Grated zest and juice of 1 orange

Method :

First make the rhubarb compote. Finely chop the rhubarb into 1 cm pieces. Place in a saucepan with the maple syrup and orange zest and juice. Bring to the boil, then lower the heat and allow to simmer for 15-20 minutes until cooked through. Keep warm to serve with the rice pudding.

Meanwhile, put the milk, coconut cream, vanilla pod, cinnamon stick, cardamom pod and syrup in another pot, over a medium-low heat. Bring to a simmer and cook gently for 10 minutes, then bring to the boil and add the rice. Cook for 20 minutes, stirring well, until the rice is cooked through.

Take out the cinnamon stick, and the vanilla and cardamom pods. Serve the rice pudding with a dollop of the rhubarb compote, sprinkled with flaked almonds on top, plus a drizzle of maple syrup, if needed.

Rhubarb and Raspberry Tart

Serves : 6

Prep : 40 min, plus chilling time; Cook : 20 min

This simple flan makes a delicious dessert. Semolina sprinkled on the pastry soaks up the fruit juices

Ingredients:
Rich Pastry:
3oz (175g) butter, softened
6oz (175g) plain flour, sieved
2 tblsp (30ml) sugar
1 egg yolk
About 2tbsp/30ml water

Filling:
1 lb (450g) rhubarb, cut into chunks
3oz/75g caster sugar
1 tblsp (15ml) cornflour, blended with water
1 tblsp (15ml) semolina
4oz (125g) raspberries
1oz (25g) flaked almonds, toasted
8in/20cm loose-bottomed flan tin.

Step One : Make the pastry by rubbing the butter into the flour until it resembles breadcrumbs. Stir in the sugar, add the egg yolk, then start blending the mixture with a round bladed knife. As the mixture combines together add the water gradually to bring the mixture into a firm dough. Wrap in clingfilm and leave in a cool place for 30 minutes.

Step Two : Roll the pastry out on a floured surface and line the flan tin. Prick the base and line with greaseproof paper and baking beans. Chill in the fridge for 10 minutes.

Step Three : Preheat the oven to Gas Mark 4 / 350oF / 180oC. Cook the tart for 15 minutes, until golden, removing the greaseproof paper after 10 minutes.

Step Four : Meanwhile, place the rhubarb in a saucepan with the caster sugar. Add 3 tblsp (45ml) water and simmer for 5 minutes. Drain the rhubarb, reserving the juice.

Step Five : To make the glaze, mix 6 fl oz (175ml) of the reserved juice with the blended cornflour. Return to the saucepan and bring to the boil to allow the mixture to thicken.

Step Six : Sprinkle the semolina over the base of the cooked pastry case. Place the drained rhubarb in the tart, add the raspberries and sprinkle over the almonds. Pour over the glaze making sure it covers the fruit in an even layer.

Step Seven : Serve the tart warmed or chilled with crème fraiche.

Rhubarb & Orange Charlotte

Deliciously tasty rhubarb with a hint of tangy citrus flavour makes this scrumptious dessert the perfect family treat …

Serves: 8: Cals per portion: 387; Prep time: 35 mins; Cook time: 1 hr 10 mins

Ingredients:

2 lb (900g) fresh rhubarb
finely grated rind and juice of 1 small orange
1 tsp ground ginger
6oz (175g) Demerara sugar
1 ½ oz (40g) plain cake crumbs
800g farmhouse loaf of white bread
5oz (150g) butter, melted
1 small egg, beaten
1 tbsp Demerara sugar

Step One – Using a sharp knife, trim away leaves and root ends from each rhubarb stick. Slice rhubarb into 1 in (2.5cm) long pieces. Wash rhubarb pieces thoroughly and pat dry with absorbent kitchen paper. Place the rhubarb in a large saucepan along with the orange rind and juice. Slowly bring to the boil.

Step Two – Simmer for 5 mins, stirring occasionally, until the rhubarb starts to soften. Stir in ground ginger, Demerara sugar and plain cake crumbs, then set saucepan aside. Using a sharp knife, slice the bread into ½ in (1.25cm) thick slices and remove all crusts. Discard ends of loaf.

Step Three – Grease a 2 ½ pt (1.5 litre) charlotte mould or a 6 in (15cm) round cake tin. Trim two bread slices to fit neatly inside the mould base. Brush one side of bread with melted butter. Place bread, buttered side down, in base of mould. Brush the bread with more melted butter.

Step Four – Reserving two bread slices, trim the remaining bread to fit around the side of the mould. Brush both sides of each slice with melted butter and arrange around side of mould, overlapping as you go and pushing the bread against the mould. Brush over the joins with beaten egg.

Step Five – Preheat the oven to Gas 5, 375oF, 190oC. Spoon the cooked rhubarb into the mould, pressing down against the bread. Trim reserved bread to fit over mould as a lid. Press down to cover rhubarb. Brush lid with beaten egg and cook in the oven for 1 hour, or until charlotte is golden brown.

Step Six – To turn out, run a palette knife around edge of charlotte and invert on a warmed serving dish. Sprinkle with Demerara sugar and serve with custard.

Rhubarb and Apple Crumble

Serves : 4-6 : Prep : 15 mins : Cook : 20 min

Rhubarb and apple make a delightful combination of flavours in this traditional favourite.

Ingredients: 1 oz / 25g butter; 1 1/2 lb/ 700g rhubarb, chopped; 1 lb/450g cooking apples, peeled and sliced; 1 tsp/5ml ground ginger; 3oz / 75g caster sugar; 3 tblsp/45ml water Topping: 6oz / 175g plain flour; 3oz / 75g butter, softened; 3oz / 75g demerara sugar; 2oz / 50g ground almonds; 2pt / 1.2 litre ovenproof dish

Melt the butter in a pan over a gentle heat, then fry the rhubarb and apples. Add the ground ginger and caster sugar and simmer gently, covered, for 10 minutes. Preheat the oven to Mark 6 / 400oF / 200oC.
To make the topping, sieve the flour into a mixing bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and ground almonds.
Spoon the rhubarb mixture into the dish. Pile on the almond crumble, smoothing it to cover the fruit. Bake the crumble for 25-30 minutes, until the top is golden.