Today the Curly One went out with my dad to see Dad’s cousin Mr P. The Curly One had gone armed with a spade because Mr P has a very large rhubarb crown and he’d said we could have some. Now being a Yorkshire Lass I never turn down rhubarb, I love the stuff and have now persuaded Mr C and the Curly One that nothing can beat a rhubarb crumble. We already have a couple of small crowns in our garden and have planted two very small roots on our allotment and now we have all this!
One big piece of rhubarb crown and three smaller pieces as well as loads ready to use
I love how this dark ugly root can give something so tasty!
The Curly One has chopped off the leaves and cut up all the sticks ready to use.
We’ve put a bag of raw thin sticks in the freezer to add to smoothies with frozen raspberries and bananas.
I’ve made up four bags of slightly stewed rhubarb to go in the freezer to make crumbles and a tub full to go in the fridge for on porridge and muesli this week.
Oh did I mention there’s also a rhubarb crumble for tea! 🙂
The two best ways to cook rhubarb…
Chopped and placed on a baking tray, a little sprinkle of sugar and put in the oven on 180° for 20 minutes
Chop and put in a microwaveable bowl, a little sprinkling of sugar and cook on high for 6 minutes, stirring half way through. If you want it more stringy like in the 1970’s just cook for longer.
My recipe… feeds 3-4 hungry people
Fill the bottom of an ovenproof dish with partly cooked rhubarb.
110g plain flour
Rub together flour and butter.
25g dark muscovado sugar
25g light muscovado sugar or demerara
Mix in other ingredients then pour on top of fruit.
Bake for 20-30minutes at 180°.
Serve with custard, cream or ice cream.
Update 27 May 2015
A huge thank you to the Curly One for digging big holes today and planting the rhubarb crowns he’d dug up at Mr P’s yesterday.