Rhubarb Rhubarb Rhubarb Rhubarb - 4 recipes for challenge 17
Tuesday, May 9th, 2017 06:02 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
miss_s_b posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
weekly_food_challenge
OK, so, I had 800g of Rhubarb, a bottle of champagne we got free at Christmas, and a jar of Opies' stem ginger in syrup to kill. This is what I did:
Firstly, cut the rhubarb into 1cm chunks, and threw it in a big pan with 300g sugar, 600ml water, and all the syrup from the jar of stem ginger. Bring it to the boil and then let it simmer for 15-20 minutes, until the rhubarb lumps are tender and the liquid is pink and rhubarby. You now have some nice tender rhubarb chunks and a lot of pink, sweet, rhubarb-with-a-hint-of-gingery liquid, and can move on to the actual recipes:
Rhubarb Fizz Jellies
Ingredients
A pint of the liquid from the rhubarb, cooled
A pint of champagne
2 sachets of veggiegel or some leaves of gelatin
Method
- follow the directions on the setting agent
- divide between 6 glasses
- when cool enough, put in the fridge to fully set
Rhubarb and Ginger Muffins
Ingredients
The softened rhubarb lumps
The actual stem ginger from the jar of stem ginger (you may have to cut it into smaller chunks)
600g self raising flour
200g brown sugar
4 eggs
400ml milk
200g melted butter
24 muffin cases and the trays to bake them with
Method
- Preheat the oven to 200oc/180oc fan/gas mark 6
- In one large bowl, mix the dry ingredients
- In a large jug, mix the melted butter, milk and eggs
- Stir the wet ingredients, and the rhubarb, and the ginger into the dry ingredients, resulting in a lumpy mess
- Divide the lumpy mess up between the 24 muffin cases.
- bake for half an hour
Rhubarb Bucks' Fizz/Mimosas
Ingredients
The remains of the rhubarby liquid from the jellies
Some more sugar
The remains of the bottle of champagne from the jellies
Method
- Put the sugar and the liquid back on the heat and simmer for a bit
- You have now achieved Rhubarb syrup
- Put some syrup in the bottom of a champagne glass and top it up with champagne
You get a rather pleasing tequila sunrise effect on the actual drink:
Rhubarb Gin Cocktail
Ingredients
Whatever syrup you have left after finishing the champagne
Gin
Tonic
sliced fresh ginger
Method
- Mix the ingredients to taste
- Get sloshed
So there we go, four nice easy recipes to use up some store cupboard staples. I think I might have to send some of the muffins to school with daughter, though...
Firstly, cut the rhubarb into 1cm chunks, and threw it in a big pan with 300g sugar, 600ml water, and all the syrup from the jar of stem ginger. Bring it to the boil and then let it simmer for 15-20 minutes, until the rhubarb lumps are tender and the liquid is pink and rhubarby. You now have some nice tender rhubarb chunks and a lot of pink, sweet, rhubarb-with-a-hint-of-gingery liquid, and can move on to the actual recipes:
Rhubarb Fizz Jellies
Ingredients
A pint of the liquid from the rhubarb, cooled
A pint of champagne
2 sachets of veggiegel or some leaves of gelatin
Method
- follow the directions on the setting agent
- divide between 6 glasses
- when cool enough, put in the fridge to fully set
Rhubarb and Ginger Muffins
Ingredients
The softened rhubarb lumps
The actual stem ginger from the jar of stem ginger (you may have to cut it into smaller chunks)
600g self raising flour
200g brown sugar
4 eggs
400ml milk
200g melted butter
24 muffin cases and the trays to bake them with
Method
- Preheat the oven to 200oc/180oc fan/gas mark 6
- In one large bowl, mix the dry ingredients
- In a large jug, mix the melted butter, milk and eggs
- Stir the wet ingredients, and the rhubarb, and the ginger into the dry ingredients, resulting in a lumpy mess
- Divide the lumpy mess up between the 24 muffin cases.
- bake for half an hour
Rhubarb Bucks' Fizz/Mimosas
Ingredients
The remains of the rhubarby liquid from the jellies
Some more sugar
The remains of the bottle of champagne from the jellies
Method
- Put the sugar and the liquid back on the heat and simmer for a bit
- You have now achieved Rhubarb syrup
- Put some syrup in the bottom of a champagne glass and top it up with champagne
You get a rather pleasing tequila sunrise effect on the actual drink:
Rhubarb Gin Cocktail
Ingredients
Whatever syrup you have left after finishing the champagne
Gin
Tonic
sliced fresh ginger
Method
- Mix the ingredients to taste
- Get sloshed
So there we go, four nice easy recipes to use up some store cupboard staples. I think I might have to send some of the muffins to school with daughter, though...