Tuesday, 1 March 2011

Rhubarb, Rhubarb its all about the Rhubarb........

What is it about the first warm day of the year? It makes me think of the summer and long for the first fruits of the season. Well my friends when I got the first box of beautiful pink rhubarb through the back door of the castle this week I had a big smile on my face and could not wait to cook it.
So keeping to my belief that we should get the best of seasonal ingredients and cook it simply, here is a recipe for Rhubarb for you to try…………….
There is no need to peel the early rhubarb, the shoots are nice and tender and if you cook it carefully you will end up with a fantastic pink colour.
This is a recipe for rhubarb fool with a crunchy top, go for it and enjoy how simple it is to do and how great it tastes....

Serves 4
6 sticks of young rhubarb cut into inch lengths
125g sugar
250ml water
rind of one lemon
1/2 vanilla pod split down the middle
400ml of whipped cream

Hazelnut crumble
150g toasted hazelnuts, crushed
100g flour
150g demerara sugar
150g good Irish butter

First put the sugar, water, lemon rind and the vanilla pod into a stainless steel sauce pan and bring up to the boil, place the rhubarb into the hot liquid, turn off the heat and let the rhubarb in the pan until it becomes cold. Now whip up the cream and set aside.
To make the crumble, mix the toasted hazelnuts with the flour and sugar. Using your fingers, gently work the butter into the dry mixture. The mixture will become quite crumbly. Pour it onto a tray and bake it in a preheated oven at 160 c for fifteen minutes. Allow to cool then break up the mixture into crumbs with your fingertips.
To assemble the dessert gently fold the cooked rhubarb into the whipped cream and place this mixture into nice glassed, sprinkle the crumble on top and eat......

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