RHUBARB MASTERCLASS
RHUBARB JAM
1kg finely sliced rhubarb
500g caster sugar
1 tsp vanilla essence
zest 1 lemon
Method
1 Combine all ingredients in a heavy based pan
2 Cook out over a medium heat, stirring frequently until the rhubarb has released its juices and broken down completely
RHUBARB ESSENCE
Ingredients
300g caster sugar
300ml water
600g rhubarb, finely sliced
Peel of 1 lemon
Method
1 Combine sugar and water in a pan and bring to the boil to form a syrup.
2 Place sliced rhubarb and lemon peel in a heatproof bowl.
3 Pour over the hot syrup, cover tightly with cling film.
4 Sit the bowl over a pan of gently boiling water and poach for 1 hour.
5 Remove from heat and pass through a fine sieve (do not press).
6 Reserve liquid (rhubarb essence).
RHUBARB SORBET
250g rhubarb jam
750ml rhubarb essence
lemon juice to taste
Method
1 Combine the jam and the essence and blend with a hand blender.
2 Add the lemon juice to taste
3 Either churn in an ice cream maker or pour into a shallow tray and freeze for an hour then whisk up the mix. keep repeating until the mix is almost solid then blend briefly in a very cold food processor before returning to the freezer.
POACHED RHUBARB
6 x 10cm lengths of rhubarb
Rhubarb essence to cover
Method
1 Place the lengths of rhubarb in a single layer in a small pan
2 Cover with cold rhubarb essence
3 bring to a boil and then simmer gently for 3-4 minute.
4 Remove from the heat and allow to cool in the liquid.
You can test the rhubarb with the tip of a small knife or skewer, if it is getting too soft, remove from the cooking liquid and chill separately
Combine the diced poached rhubarb with the compote to male a crumble.
CRUMBLE TOPPING
Ingredients
90g plain flour
90g soft dark brown sugar
90g porridge oats
110g unsalted butter, diced
Maldon salt, pinch
Method
1 combine all the dry ingredients
2 rub in the butter to give a coarse breadcrumb texture with some small clumps
Place on top of the fruit mixture and bake at 180℃ for approximately 15 minutes until the crumble is a deep golden colour and the fruit is bubbling.
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