Food & DrinkRecipes

Dundon's Kitchen: You'd be a fool to forget how wonderful rhubarb is

RecipesBy Kevin Dundon
Delicious: Rhubarb crumble
Delicious: Rhubarb crumble

There have been many discussions regarding rhubarb.

It has long been considered a vegetable, but is treated as a fruit. With it’s long, red stalks and sour flavour, I use rhubarb in making cakes, sorbets, chutneys, jams, pickles relishes, jelly and wine. That’s not including my two favourite rhubarb recipes which I am sharing with you today.
Firstly,  my rhubarb crumble. I have on this occasion just used rhubarb with a crumble topping. You can, however, add apple to the rhubarb, or strawberries or even ginger. My topping has some lovely crushed nuts and flaked almonds for extra texture, but a plain crumble of flour, sugar and butter is really good too.
My rhubarb fool is lovely layers of rhubarb compote and a mascarpone and yogurt cream, sweetened with some vanilla extract. Also try this recipe using gooseberries, you might need a little extra sugar though.
Fresh rhubarb will keep for up to a weeks in the fridge, but if you have an abundance of it, just freeze it. Pop two to three cm pieces into a pan of boiling water, cook for two to three minutes, then remove from the liquid using a slotted spoon. Plunge into iced water to stop the cooking process. Once cooled, pop into freezer bags, and use the poaching liquid to make some homemade jelly.
Rhubard Crumble (Serves 4)
  • 150g plain flour
  • 150g brown sugar
  • 100g butter, softened80g ground almonds
  • 50g flaked almond
  • 50g hazelnut, chopped
  • 5 -6 sticks (500g) rhubarb, chopped
  • 1 orange, zest and juice
  • 60g brown sugar
  1. Preheat the oven to 180° C/350°F/Gas Mark 4. Sift the flour into a bowl and add the sugar, butter, ground almond, flaked almonds and chopped hazelnuts. Combine together until the mixture resembles breadcrumbs.
  2. Lay the crumble mixture on a baking tray and place in a preheated oven to bake for five minutes, until just toasted. Remove from the oven and set aside.
  3. Meanwhile, place the rhubarb into a saucepan with the orange juice and the sugar. Simmer for four to five minutes, until softened.
  4. Pour the softened rhubarb into a baking dish and top with the crumble mixture. Bake in a preheated oven for 15 minutes until hot and bubbly. Serve with warm custard.

Rhubard Yoghurt Fool (Serves 4-6)

  • 10-12 sticks rhubarb-sliced
  • 1 orange, zest and juice
  • 100g caster sugar
  • 1 tablespoon water
  • 100ml mascarpone
  • 200ml natural yoghurt
  • ½ tsp vanilla extract
  1. Place the rhubarb, orange zest and juice and caster sugar in a bowl, cover with clingfilm and leave to marinate overnight in the fridge.
  2. The next morning, place all the rhubarb and juices into a saucepan and bring to the boil. Reduce the heat and simmer for six to eight minutes, until the rhubarb has softened. Remove from the heat and set aside to cool.
  3. In a small bowl, combine the mascarpone with the yoghurt and add some extra vanilla extract and sugar if desired. 
  4. Layer the compote in four to six glasses, alternating with the vanilla yogurt and mascarpone. Garnish with a sprig of fresh mint. Serve with some shortbread biscuits.