rhubarb

Cardamom Baked Custards with Orange Blossom Roast Rhubarb

I’m kicking it old school today with a seasonal take on a childhood classic; baked custard. Custard is something which, until a few years back, filled me with dread. I think it has something to do with enduring memories of school puddings accompanied by lukewarm, thick skinned, unsettlingly lumpy custard… That said, a good baked custard I had at cookery school a few years back converted me after years of avoiding the stuff; it was deliciously smooth, creamy and comforting and since then I can appreciate how the simple format can make for a really versatile dessert.

In this spring recipe I’ve flavoured the custard with cardamom and paired it with some orange blossom roast rhubarb and pistachios for added texture. Once you’ve made it once though you’ll definitely want to play with other flavours. Coffee, chocolate, citrus, rose and almond are just some flavours you might like to try, but the possibilities and accompaniment choices are endless.

Ingredients (serves 4-6)

  • 4 eggs
  • 115g caster sugar
  • 300ml whole milk
  • 300ml double cream
  • 10-12 cardamom pods, seeds removed and ground
  • 300g rhubarb
  • 75g golden caster sugar
  • Juice and zest 1 orange
  • 2-3tbsp orange blossom water (I used a great Arabica Food & Spice variety)
  • 100g pistachios

Method

  1. Preheat the oven to 140c.
  2. Whisk the eggs and sugar together to combine. Heat the milk, cream, vanilla and ground cardamom seeds in a saucepan to just below boiling point then leave the flavours to infuse for 10 minutes.
  3. Bring the cream mix back up to scalding point then pour it all over the eggs. Whisk  to combine then strain through a sieve into a jug. Distribute the mixture between four individual oven proof serving dishes.
  4. Place the dishes into a deep roasting pan and fill with enough boiling water to come halfway up the sides. Bake for 25-30 minutes or until the custards are almost set but have a gentle, uniform wobble in the middle.
  5. The custards can be served warm or cold, so depending on your preference you might like to prepare the rhubarb and pistachio topping before baking the custards. I personally like them cold so once they’re cooked just take them out of the water bath to cool completely. Once cooled you can refrigerate the custards until required.
  6. Meanwhile, up the temperature of the oven to 180c. Place the rhubarb in a bowl along with the sugar, orange zest, orange blossom water and orange juice. Toss to evenly coat then tip everything onto a lined baking tray and roast for 10-15 minutes.
  7. When it’s done the rhubarb will be tender but hold its shape. Set aside to cool and make sure you reserve the delicious cooking syrup. Last of all, roughly chop the pistachios.
  8. To serve, top the custards with a generous spoonful of roast rhubarb and some of the orange syrup. Sprinkle with chopped pistachios and enjoy!

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Rhubarb and Ginger Cake with Cardamom Creme Fraiche

It’s hardly surprising that a combination of some of my very favourite ingredients (brilliant pink forced rhubarb, fiery stem ginger and warming cardamom) have married together to form my perfect cake (aside from fudgy, rich chocolate cake- that space in my heart will never be replaced). The recipe is super easy and the result is a moist, fruity bake packed full of flavour. Serve up with pistachio praline and additional poached rhubarb to brighten up the miserable grey that is January…

Ingredients (serves 8-12)

For the cake

  • 250g self-raising flour
  • 2tsp ground ginger
  • 1tsp ground cinnamon
  • 1tsp bicarbonate of soda
  • pinch salt
  • 175g golden syrup
  • 3tbsp ginger syrup (from a stem ginger jar)
  • 125g butter
  • 4 balls stem ginger, diced
  • 125g dark soft brown sugar
  • 2 eggs
  • 250ml milk
  • 200g forced rhubarb

For the cardamom creme fraiche

  • 300ml creme fraiche
  • 10 cardamom pods, seeds removed and ground to a fine powder
  • 1tbsp icing sugar

Optional extras

  • poached rhubarb pieces (just pop 125ml water and 125g caster sugar in a saucepan and heat to melt the sugar- once it’s dissolved, bring to the boil and add 200g sliced rhubarb. Remove from the heat and leave for 5 minutes or until the rhubarb is tender but not mushy, then drain and use as desired)
  • pistachio praline (put 100g caster sugar in a heavy bottom pan and leave it to melt, swirling occasionally. Once completely melted add in 100g pistachios and swirl until the syrup has reached a deep golden colour. Scrape onto some greaseproof paper to set hard then break into a mixer, blitz and use as desired)

Method

  1. Preheat the oven to 180c. Grease and line a 20cm cake tin.
  2. Stir together the flour, ginger, cinnamon, bicarbonate of soda and salt in a large bowl. In a saucepan melt together the golden syrup, ginger syrup, butter, diced stem ginger and sugar. Bring to the boil for a minute then make a well in the dry ingredients and add the melted mixture. Stir together to eliminate any lumps then whisk the eggs and milk in a jug and add those in too and beat once more.
  3. Slice the rhubarb into 2 inch lengths and stir through, then tip the batter into the prepared tin (the mix is quite loose but don’t worry, it bakes beautifully and the rhubarb levels out within the cake during baking and doesn’t end up sinking to the bottom!)
  4. Bake for 1 hour- 1 hour 10 minutes or until the cake has reached a deep golden colour and a skewer comes out clean when inserted (it’s quite a long cooking time but this is necessary as there is a fair amount of liquid in the fruit- if the cake starts colouring a little too much before it’s cooked through, just cover it in foil for the remaining cooking time).
  5. While the cake is baking make the cardamom creme fraiche topping. To do this simply whisk together the creme fraiche, ground cardamom and icing sugar.
  6. Once your cake is baked, allow it to cool completely in the tin before removing it and presenting it on your chosen plate. Dollop on the creme fraiche just before serving and decorate with rhubarb and pistachios. I like to be quite free with this presentation but you can make yours more refined if you like.

Enjoy!

Rhubarb & Mixed Nut Flapjacks (Vegan/ Dairy Free)

These bars are the perfect grab and go treat to keep you going on a hectic day- I love my rhubarb and ginger jam sandwiched between the peanut butter flapjack and nutty topping, but you could choose any marmalade or jam in your version.

Ingredients:

Flapjack base:

  • 75g coconut oil
  • 175g peanut butter (or another nut butter ie. almond, cashew)
  • 150g dark brown soft sugar
  • 4tbsp golden syrup
  • 300g porridge oats

Filling and topping:

  • 200g rhubarb and ginger jam (or your favourite jam- fig or raspberry would work well)
  • 200g flaked almonds
  • 75g pecans
  • 75g brazil nuts
  • 100g caster sugar
  • 2tbsp water

Method:

  1. Preheat the oven to 180c. Grease and line a brownie tray.
  2. For the base place the coconut oil, peanut butter, sugar and syrup in a saucepan. Melt together over a medium heat. Tip the oats into a large bowl and add the melted liquid. Stir together until well combined then pack down into the prepared baking tin. Bake for 25-30 minutes until golden brown.
  3. For the topping, heat the caster sugar and water together over a medium heat. Allow the sugar to dissolve then pour into a bowl along with all the nuts. Stir together to coat.
  4. Now you can assemble the next layers. Spread the jam all over the flapjack base and spoon on the nuts in an even layer. Press down the top then bake for 15-20 minutes, until the nuts are golden brown.
  5. Cool then slice into bars.

 

Enjoy!

Rhubarb, White Chocolate and Thyme Cake

I’m on a bit of a rhubarb trip at the moment- in our house it’s going in just about anything, primarily, my mouth (I jest, but seriously; salad, granita, posset, sorbet, you name it). It’s got a versatile tart flavour and brilliant pink colour (if you buy the forced variety) which lends itself to so many recipes and pairs with lots of other ingredients, so naturally I’ve put it into a cake. This lightly flavoured thyme cake is sandwiched with a tart rhubarb compote which partners beautifully with the sweet white chocolate buttercream. Try it out and top with candied rhubarb ribbons and herby decorations for a statement nod to the season.

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Ingredients:

For the cake:

  • 350g soft butter
  • 350g caster sugar
  • 6 large eggs
  • 350g self-raising flour, sifted
  • 2tsp baking powder
  • 1tsp vanilla extract
  • pinch of salt
  • 2tsp finely chopped thyme

For the rhubarb filling:

  • 400g rhubarb
  • 75g caster sugar

For the white chocolate buttercream:

  • 200g melted white chocolate
  • 250g soft butter
  • 500g icing sugar
  • 2-3tbsp milk

For the decorations (optional ideas): 

  • Candied rhubarb ribbons (to make these dissolve 100g caster sugar in 200ml water then bring to the boil and cool. Peel strips of rhubarb and dip into this syrup then line onto a baking tray and dry out in the oven at 110c for 1 hour. Once ready, mould around spoon handles or use as little strip decorations)
  • thyme/rosemary sprigs, freeze dried fruit, mini meringue kisses
  • 100g white chocolate (melt this then pour out onto a lined tray and set. Break into shards and use as desired)

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Method:

  1. Preheat the oven to 170c and grease/line two 7 inch cake tins.
  2. For the cake, place all the ingredients in a large mixing bowl (or bowl of a stand mixer) and beat (with paddle attachment or electric beaters) until light and well combined. This all in one method is so easy and so long as you don’t over-beat results in a lovely even sponge.
  3. Split the batter between the two prepared cake tins and level out. Bake for 40-45 minutes or until a skewer comes out clean when inserted, and the tops are springy to the touch.
  4. While the cakes are cooking, make the rhubarb compote. Simply place the ingredients in a saucepan and stir occasionally over a gentle heat until the rhubarb breaks down and resembles a loose jam. Turn off the heat and set aside.
  5. Once the cakes are ready leave to cool in the tins for 10 minutes then turn out onto a rack to cool completely.
  6. While the cakes are cooling make the buttercream. For this just beat together the butter and icing sugar until really light and fluffy, then add the melted white chocolate (ensuring it is cool) and milk and beat again for a couple of minutes. Your buttercream should be pale (not yellow) and light when it’s ready.
  7. To assemble the cake, slice the sponges horizontally into two even layers so you have four in total. Place one down on your plate/board and spread over a dollop of the buttercream followed by 1/3 of the rhubarb compote. Repeat until you have a 4 layer cake. Take a few spoonfuls of the remaining buttercream, spread a thin layer all over the cake with a palette knife or cake scraper and chill for 10 minutes (this is your crumb coating).
  8. To finish, use all the remaining buttercream to cover the gaps and visible cake (unless you’re going for the naked look!) and smooth down. To decorate, use candied rhubarb, mini meringues, herbs, freeze dried fruits and chocolate shards!

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Enjoy!

Rhubarb and Custard Eclairs

After catching up with last weeks Patisserie round on Bake Off, I decided to whip up my own eclairs using some rhubarb from the garden… What I came up with combines crisp choux pastry filled with stewed rhubarb and a delicious vanilla custard- what’s not to like?

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First, make the vanilla custard filling. For this you will need: 300ml milk, 2 egg yolks, 50g caster sugar, 1 vanilla pod, 4tsp plain flour, 4tsp cornflour, 300ml double cream (lightly whipped).

Mix together your egg yolks, caster sugar and the seeds from the vanilla pod in a bowl. After these are well combined gradually add the flours a little at a time, making sure you mix well between each addition.

Now heat your milk in a saucepan until just boiling. Add to the paste-like mix in the bowl and whisk, then return to the saucepan and heat for 3-5  minutes (or until well thickened). If it becomes lumpy, just whisk more vigorously.

Transfer to a bowl and cover with clingfilm to avoid a skin forming. After half an hour the custard will become almost set- now you need to stir to loosen then fold in the cream- your filling is now ready for piping!

Now prepare the rhubarb element of the filling; you will need: 3 sticks rhubarb, 3tbsp ginger syrup, 4tbsp caster sugar.

Heat the oven to 180c (fan).

Roughly chop the rhubarb and spread onto a baking tray. Drizzle over the ginger syrup and sprinkle on the caster sugar then cook for 15-20 minutes or until the rhubarb is soft.

Using the back of a fork squash the rhubarb and transfer to a bowl. It should be sticky and soft. Leave to cool.

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For the choux pastry, I followed Paul Hollywood’s basic recipe. You can find that here .

To assemble the eclairs, you will need: your choux buns, the vanilla custard, the roasted rhubarb, a sprinkling of ginger, 5tbsp icing sugar with a little water and food dye, and some crystallised ginger for decoration (optional).

Slice your choux buns in half horizontally. Take a piping bag and fill with the vanilla custard. Pipe little dots of the filling inside the bottom half of the bun until covered.

Now take your rhubarb and place on top of the custard layer (as pictured above). Close the lids on top.

Mix the icing sugar with a little water and food dye and drizzle over the tops of the buns for added sweetness, then place a piece of crystallised ginger at one end with a mint leaf as a final flourish.

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I hope you enjoy this latest recipe!

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