Sweet rhubarb in memory of Jim

Rhubarb
Not a day goes by here at Tynan’s that we don’t hear Jims name mentioned by our customers, everybody has wonderful stories and memories. Jim loved Easter so this week I have picked some of his favourite Rhubarb recipes for you to enjoy.

Not a day goes by here at Tynan’s that we don’t hear Jims name mentioned by our customers, everybody has wonderful stories and memories. Jim loved Easter so this week I have picked some of his favourite Rhubarb recipes for you to enjoy.

Rhubarb Sponge

2lb Rhubarb, cut into 1” slices

4oz Sugar

Juice and Rind of 1 Orange

Sponge Mix:

4 Free Range Eggs

4oz Sugar

4oz. Flour.

Place the rhubarb, sugar, orange rind and juice in a saucepan, put on the heat and bring to a boil, simmer for 5 minutes, then place in a greased ovenproof dish. Place the egg & sugar in a mixing bowl and beat until double in volume and the mix holds the mark of the whisk, fold in the sieved flour. Pour over the rhubarb, place in the oven and bake at 170ºC for 20 minutes.

Spring Rhubarb Pudding

2lb Rhubarb cut into 2” pieces

6 – 8oz Sugar depending on the Rhubarb

Juice & Rind of 1 Orange

8oz Self Raising Flour

8oz Butter

8oz Castor Sugar

4 Free Range Eggs

Place the rhubarb and sugar in a saucepan with the orange juice, cook on a high heat for about 10 minutes just to soften the rhubarb. Mix the flour, castor sugar, butter, eggs and orange rind together in a food processor for 1 minute, turn off scrape down and mix again for 1 minute. Transfer the rhubarb to a large ovenproof dish, (Pyrex glass casserole dish is great), spread the cake mixture over the rhubarb. Place in a hot oven set at 160°/170° and cook for about 40 – 45 minutes until firm in the centre to touch

Rhubarb Crumble Cake

1lb 4oz Rhubarb, chopped

150ml Sweet Sherry

4oz Castor Sugar

Zest of 1 Orange

1tsp Vanilla Extract

Crumble

6oz Flour

2oz Castor Sugar

3oz Butter

2oz Chopped Almonds

Pastry

8oz Flour

6oz Butter (soft)

2oz Castor Sugar

2 Egg Yolks

Place the rhubarb, sherry, castor sugar, orange zest and vanilla extract in a saucepan and bring up to a boil and boil for 1 minute then take off the heat and leave to one side. To make the crumble place the flour and sugar in a bowl and rub in the butter to form breadcrumb then add in the chopped almonds, spread out on a plate or tray and leave in the fridge until you need it. To make the pastry place the butter in a bowl and add in the castor sugar then the egg yolks then stir in the flour and bring into a ball, wrap it in cling film and place in the fridge for about 30 minutes. Remove the pastry from the fridge, grease a 10” flan tin, roll out the pastry and line the tin with it, don’t worry if it breaks, use your hands to spread out the pastry. Bake it blind for about 10 – 15 minutes at 150º. Remove it from the oven and spoon in the rhubarb, sprinkle the crumble topping onto the rhubarb, return to the oven and bake for about 25 to 30 minutes until the tart is cooked. I use a deep tin for this because the rhubarb can be very juicy; it’s a good idea to stand the tin on a baking tray to catch any juice.