FOOD WRITER
Liz Ashworth
DIFFICULTY
Easy / Beginner
CT’s Stir Fried Rhubarb and Ginger Relish
Chef friend Christopher Trotter invented this on the spur of the moment -we had forgotten the Rhubarb sauce!
Serves 8 to 10 people
INGREDIENTS
Heat a little oil in a wok, toss in the ginger stir to heat, toss in the rhubarb then stir fry till softening. Sprinkle with sugar to sweeten a little adding a dash of vinegar to sharpen the flavour. Stir fry till tender serve warm with Roast Lamb, pork, chicken or grilled salmon. Freezes well, keeps in the fridge in a sealed jar for up to 3 weeks.
Mum’s Rhubarb Crisp
Serves 4
INGREDIENTS
Topping
Heat the oven to 190C (170C fan) 375F, Gas 5. Place rhubarb in a pie dish, sprinkle with sugar. Put porridge oats and sugar in a bowl. Melt syrup and butter then pour over, add vanilla essence and mix together. Sprinkle over the rhubarb. Bake 25 to 30 minutes in the middle of the oven till golden and the rhubarb is tender. Serve hot with cream, ice cream or custard.
Great Aunt Molly’s quick rhubarb pudding
Great Aunt Molly was a Victorian lady of great stature and intellect; one of the first lady pharmacists in Scotland. This is her ‘not really a recipe’ puddings.
When stewing chopped fresh rhubarb sweeten with syrup to combat acidity.
Top warm or chilled with plenty crushed rich tea biscuits and enjoy immediately.
