Rhubarb 5 ways
July 10, 2013
Dad strolled up to the house pushing a wheelbarrow full of rhubarb, he asked us to cook something using the rhubarb so here's what we did! ...........We being Phoebe and Niamh.......... !!!!!!!!
- Prep: 1 hr 30 mins
- Cook: 30 mins
- Yields: 6
RHUBARB FOCACCIA BREAD
Place the flour, yeast, sugar and salt into a mixing bowl. Mix the warm water with the olive oil then add into the flour mixture. Stir the mixture then bring it together using your hands to form a rough ball. Turn the dough out on to a floured surface and knead for 5 minutes to make a smooth, soft dough. Transfer to a lightly oiled bowl and cover loosely with oiled cling film. Leave the mix to rise in a warm place for about an hour - until it has doubled in size.
Oil a large baking tray measuring 36x25cm. Turn the dough out on to a floured surface and give it a good knuckling to get the air out. Press the dough into a rectangle- similar size to the baking tray. Place it into the baking tray and ease it out towards the edges. Cover loosely with oiled clingfilm and leave for a further 30 minutes in a warm place.
Pre heat the oven to 220 c
Once the focaccia looks spongy, place around 10 x 6cm sticks of rhubarb spread out over the bread surface then drizzle olive oil over the top. Season with sea salt, black pepper and oiled fresh sprigs of rosemary. Bake in the oven for 15-20 minutes or until risen and golden brown.
The focaccia bread should be served warm.
HONEY GLAZED RHUBARB WRAPPED IN PARMA HAM SERVED WITH FRESH DUCK EGGS
Preheat the oven to 160 degrees.
Wash 4 sticks of rhubarb and then chop into 12 equal sticks. Place the honey into a wide sided bowl and place each rhubarb stick into the honey, make sure all the rhubarb has an even honey coat then remove from the bowl. Lay out the parma ham on a baking sheet and roll 1 piece of parma ham on to each rhubarb stick. Place on a baking tray then season with cracked black pepper and salt. Bake in the oven for 8 minutes.
Into a pan of boiling water, create a twister by stirring or whisking the water; crack the duck eggs and poach for 3 minutes.
Remove the rhubarb sticks and place 2 per plate carefully placing the poached eggs on the top, sprinkle each plate with cracked black pepper and they are ready to serve!
BAKED WILD SALMON SERVED ON A BED OF RHUBARB INFUSED RED CABBAGE AND CURLY KALE
Preheat the oven to 200C
Heat up a large pan and place the mustard seeds in and heat until they start to pop, transfer the seeds into a side bowl and leave for later. In a saucepan heat the orange juice, sugar and orange zest until the sugar is all dissolved. Then add the mustard seeds, coriander, caraway seeds and ginger. Let the mix simmer slowly for 15 minutes so all the ingredients can infuse and turn into a syrupy texture. Add the sticks of rhubarb and allow it to simmer on a low heat until the rhubarb is tender, remove a small portion of the rhubarb to place in a side bowl then the rest should slowly disintegrate into the syrup. Then add the thinly sliced cabbage, add the white wine and bring the mix to a boil. Now cover the mix and leave to simmer until the red cabbage has absorbed the syrup (30 minutes). Season to taste and then remove from the heat.
Line a baking tray with baking parchment and place the salmon fillets skin side up , drizzle with olive oil and sprinkle a pinch of peppercorns and rock sea salt. Roast the salmon until it is opaque on the inside (around 10 minutes).
Steam the curly kale for 10 minutes alongside the salmon, reheat the cabbage to a warm temperature and reheat the bowl of reserved rhubarb.
Place a small bed of curly kale per plate and then place a similar sized portion of red cabbage layered on top of the curly kale. Place a salmon fillet on top and then a small teaspoon of the heated rhubarb across the top of the salmon and season with cracked black pepper.
Melt the butter over heat in a saucepan then mix in crushed ginger biscuits. Layer it out evenly into a cake tin and chill.
Tip: place the biscuits in a sandwich bag and bash them to crush!
Whip up the double cream using a whisk...... fold in the mascarpone, yoghurt and cream cheese. Then sieve in the icing sugar and stir together then place the mix on top of the biscuit base and place in the fridge for a minimum of an hour to chill until serving.
Just before serving lightly cover the surface of the cheesecake with the rhubarb compote using a pallet knife and the reserved juice.
Place a container big enough for the granita (1 litre) in the freezer to chill while you make the syrup.
Put the sugar with half the water in a saucepan and stir over medium heat until the sugar has dissolved and you cannot see or feel any crystals left (with a spoon!). Carefully mix in the rest of the water, the reserved rhubarb juice and the lemon zest and place in the chilled container and put in the freezer. After a few hours or as soon as the mix has set, place the granita in a food processor and whizz for a few seconds to break up the crystals creating a smooth texture. Serve over crushed ice in chilled glasses
Tip: granita should be served straight away in chilled glasses or you can freeze it for a further 3 months!