Rhubarb Jam

Sweet and sticky jam, made with tart chunks of fresh rhubarb.

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As we are now in full rhubarb season, I decided to make some rhubarb jam. I have used a recipe from the river cottage preserves book which is really simple, but works so well.

Rhubarb is one of my favourite fruits, so I have kept this jam super simple, and just used rhubarb and sugar. I can’t wait to use it in some rhubarb themed cakes!

Variations: you could add some other fruit to the rhubarb jam like raspberries or strawberries. Some orange juice would also work well, or some rose petals, thrown in at the end.

Ingredients: Makes Two 300g jars

  • 500g Rhubarb
  • 300g Jam Sugar

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To Make:

In a large pan, cover the bottom with a layer of jam sugar, then add a layer of rhubarb, followed by sugar etc. until you have used up all the rhubarb and sugar, I think I ended up with about 3 rhubarb layers.

Leave the pan for a few hours, this gives time for all the juices to come out of the rhubarb. After a few hours you should be able to see the sugar is wet with the rhubarb juices.

Cook the rhubarb over a high heat until. The chunks of rhubarb are tender and some of them begin to break down.

Check the jam is set by spooning a small amount onto a cold plate. If it sets on the plate then the jam is ready!

Pour the hot jam into sterilized jam jars and seal tightly. The jam should keep for about 6 months. Once opened store in the fridge and it will keep for a few weeks.

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Vanilla Custard and Rhubarb Pie

Crispy pastry case, filled with rhubarb curd and sweet vanilla custard.

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Its Feista Friday, and I have a lovely weekend recipe ready to bring along!

I was given some home grown rhubarb a while ago, which has been sitting in the freezer, so last weekend I decided it was time to do something exciting with it!

Rhubarb and custard is one of my favourite flavour combinations, so I thought I’d make a rhubarb and custard pie.

I was planning on roasting some rhubarb, and using it as the bottom layer of the pie, but unfortunately the frozen rhubarb did not thaw well and it had a really weird squeaky texture, so I decided to make a rhubarb curd for the bottom layer instead.

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The rhubarb curd did seem to work, and it was pink when I put it into the pastry case, but for some reason it has completely lost its colour! It still tastes rhubarby though, so no harm done!

Variations: I think this would work better with a layer of roasted rhubarb at the bottom rather than the curd, so I would suggest roasting small chunks of rhubarb in the oven with some sugar, and pouring the custard over them.

You could also leave out the rhubarb and double the amount of custard for a classic custard pie!

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Ingredients:

The Pastry Case:

  • 250g Plain Flour
  • 30g Icing Sugar
  • 125g Butter
  • 3-4tbsp Cold Water

The Rhubarb Curd:

  • 300g Rhubarb
  • 2 Egg Yolks
  • 1tbsp Corn Flour
  • 1tbsp Lemon Juice

The Custard:

  • 1 Egg & 2 Egg Yolks
  • 2tsp Vanilla Extract
  • 200ml Full-Fat Milk
  • 200ml Double Cream
  • 100g Caster Sugar
  • 40g Cornflour

To Make:

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The Pastry:

Grease a 20cm pie dish, and preheat the oven to 180C

Combine the flour and icing sugar in a large bowl, then rub in the butter until the mixture resembles breadcrumbs. Mix in the water, 1tbsp at a time, until the mixture comes together into a ball of dough.

Turn ย out onto a floured work surface and roll out, into a circle, about 5mm thick, and large enough to fit into the tin with an overhang. Transfer the rolled out pastry into the tin ย and trim off the edges.

With the excess pastry make the leaf decorations; cut small diamond shapes from the pastry and then use the knife to press groves onto the pastry, one lengthways, and then 3-4 either side diagonally to give the effect of leaves. Wet the bottom of each pastry leas, and stick onto the edge of the tins.

Blind-bake in the preheated oven for 15-20 minutes.

The Rhubarb Curd:

Roast the rhubarb in the oven for 10-15 minutes, until cooked though, then blitz in a small blender, to a fine puree. Strain the juice from the puree and combine with the remaining curd ingredients. ย Cook over a very low heat, stirring constantly, until the mixture thickens.

Spoon the thickened curd into the bottom of the blind baked pastry case, and smooth out to an even layer.

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The Custard:

In a bowl, whisk together the eggs, cornflour, vanilla and sugar, until light and fluffy.

Put the milk and double cream into a large pan and heat until just boiling, then slowly pour over the egg mixture, whisking constantly.

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Pour the mixture into the pie case, and transfer to the oven. Bake at 180C for 40-45 minutes, until the top of the tart has turned a deep golden brown colour and feels firm to the touch.

Leave to cool completely before serving, otherwise it will not hold its shape when cut!

Dust with icing sugar and slice into 8-10 servings – enjoy!

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Rhubarb and Custard Crumble Cake

Sweet custard sponge base, covered with a layer of sharp juicy rhubarb, topped with a pecan crumble.

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Itโ€™s Rhubarb Season! Well only just, but I just couldnโ€™t wait any longer, so here is my first rhubarb recipe; Rhubarb and Custard Crumble Cake.

I basically came up with this recipe because I wanted to make something with a combination of rhubarb and custard, but I also really wanted to make a rhubarb crumble. So, I thought Iโ€™d combine everything into one recipe, and it has turned out brilliantly!

The sponge is deliciously moist with a lovely custardy flavour that perfectly complements the sharp rhubarb, and the pecan nut crumble adds a much needed crunchy finish. This is a wonderfully comforting pudding, making a great family dessert.

Variations: The rhubarb could be swapped for other fruits such as apple or raspberry.

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Ingredients:

For the Custard Sponge:

  • 150g Butter
  • 150g Caster Sugar
  • 3 Eggs
  • 2tbsp Custard Powder
  • 70ml Milk
  • 1tsp Vanilla Extract
  • 150g Self Raising Flour

The Rhubarb Layer

  • 400g Rhubarb
  • 1tbsp Sugar

The Crumble Topping:

  • 75g Caster Sugar
  • 150g Plain Flour
  • 75g Butter
  • 50g Chopped Pecans

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To Make:

Preheat the oven to 180ยฐC and prepare a rectangular baking dish.

The Rhubarb:

Cut the rhubarb up into small chunks and place on a baking tray.

Scatter over the caster sugar, and bake in the preheated oven for 15-20 minutes, until tender.

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The Custard Sponge:

Cream together the butter and sugar until light and fluffy.

Beat in the eggs, one at a time, then fold in the custard powder and flour.

Stir in the vanilla essence and milk, until fully incorporated.

Pour into the prepared baking dish, and smooth out, so the mixture is level.

The Crumble Topping:

Rub the butter into the caster sugar and flour in a medium sized bowl, until the mixture resembles fine breadcrumbs.

Stir in the chopped pecans.

Assembling and Baking:

Spoon the cooked rhubarb over the sponge mixture, in an evenly spaced layer.

Spread the crumble mixture over the top of the rhubarb, and bake in the pre-heated oven for 30 minutes.

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Slice into squares and serve warm with a generous helping of custard.

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