RHUBARB, RHUBARB, RHUBARB

Rhubarb is now growing apace after a slow start.  Most people who grow rhubarb at home or on allotment will have an abundance, so here are a few ideas for using it, if you are getting fed up with crumble and plain stewed rhubarb.  If you don’t grow your own, it’s worth dropping a hint to any green-fingered friends or neighbours as they will usually have plenty to spare or visit your local allotment who may sell surplus crops at weekends.

Rhubarb Yoghurt Jelly
400g rhubarb
Sugar
1 pack of jelly - Strawberry or Raspberry
150g - 200g plain yoghurt

1. Chop the rhubarb and stew it in a little water in a saucepan over low heat until soft.  You can a little sugar if you like or if the rhubarb is particularly sharp but the jelly will add its own sweetness later on. Leave to cool.
2. When the rhubarb is cool, make up the jelly in a large dish.  You can use some of the rhubarb juice to make the jelly.  Leave it in the fridge for a short while to cool down and begin to set (probably half an hour to an hour).
3. When the jelly is cool and just beginning to set, mix in the rhubarb and yoghurt and then return it to the fridge to set completely.

For a more luxurious version, you can use cream rather than yoghurt.

• To flavour stewed rhubarb, add chunks of orange peel (remove before serving), stem or crystallized ginger, frozen strawberries or raspberries or a spoonful of jam or marmalade.
• Add uncooked rhubarb chunks to a sponge cake mixture flavoured with ground ginger or cinnamon or almond essence – for a moist pudding/cake.

Jill Burn, May 2013