In my biog I state that I am partial to Cheese, Gin, Peanut Butter, Tea and Rhubarb and that I’m permanently looking for the recipe that can successfully combine them all. The quest continues but I’m focusing on one of my favourites in this month’s seasonal roundup. Rhubarb! I have successfully managed to combine it with one of my other loves in this recipe for Rhubarb Gin which is one of the most popular on my blog. Surely a Rhubarb tipple is the perfect way to kick off what will be my final food round-up for BritMums.
Bintu at Recipes from a Pantry has also been getting boozy. Her fun and fruity twist on the classic Mojito uses rhubarb to add colour and oomph. Made with only 5 ingredients raise your glass to the awesome Rhubarb Mojito.
For a simple but delicious breakfast Something Sweet Something Savoury has come up with Orange blossom roasted rhubarb with Greek yoghurt and pistachios. An even easier option would be Two Ingredient Rhubarb Compote from Planet Veggie. Ideal served with granola or yoghurt to start your day.
Preserving is one of the obvious options when it comes to a glut of Rhubarb. Recipes Made Easy shares Mr B’s Award Winning Rhubarb Chutney. This prizewinner is easy to make with a delicious sweet and sour tang. Choclette has a super speedy Rhubarb and Ginger Chutney that is quick to prepare and quick to cook. It adds a fresh and spicy kick to cheese, roasted vegetables and many other dishes. Camilla at Fab Food 4 All is a girl after my own heart with this one. Simple Rhubarb & Gin Jam with a hint of vanilla. She says that the gin seems to highlight the tartness of the rhubarb which contrasts beautifully with the sweetness of the sugar and vanilla. Gin for breakfast? Hell yes!
Mackerel on Sourdough Bread with Rhubarb sauce. Sounds like an interesting combination! Beach Hut Cook assures us that rhubarb pairs perfectly with mackerel, its acidic fruitiness cuts through the fish’s rich flavour and the addition of a little chilli firms up the pairing.
Moving on to dessert and there are many more options than good old Rhubarb Crumble. Janice’s impressive Rhubarb Millefeuille is incredibly easy to make using roasted rhubarb, whipped cream and filo pastry. Kavey Eats uses just three ingredients in her wonderfully simple and decadent Rhubarb Posset recipe based on a classic lemon posset, but making use of seasonal rhubarb instead. Vanilla and Rhubarb syllabub from Fuss Free Flavours is almost as light as air, simple and quick enough to be made in 5 minutes before you eat it. Slightly more stodgy and most definitely comfort food is my own Rhubarb and Ginger Brioche Bread and Butter Pudding.
Although this is the food rather than the baking roundup I couldn’t resist squeezing in a rhubarb bake. Sneaky Veg shares her Healthy Vegan Rhubarb Bars A delicious and healthy way to cook with rhubarb these bars are great for kids, vegans and everyone else! WHilst I’m breaking the rules I’ll finish with one of my own bakes – Rhubarb Streusel Muffins with Manuka Honey.The tartness of Rhubarb is combined with Manuka Honey in these fruity oaty muffins which are free of refined sugar but packed with taste and goodness. A crunchy crumbly streusel topping finishes them off to perfection.