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.

Advertisements

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.