It’s spring and to get a spring in YOUR step this month hurry up and get on with poaching some rhubbard! Ask your friends and family for some and enquire if your neighbours have an excess of rhubbard growing in their garden they wish to get rid of. People usually do as rhubbard grows like silverbeet-en masse!
Perfect with your cereal each morning or serve as a delish dessert with your meal in the evening!
The Pefect Poached Rhubbard – Telegraph UK, by Xanthe Someone
"It’s worth knowing how to cook rhubarb so that the pieces stay whole, rather than collapsing into a stringy mush.
"I’ve given an oven temperature here, but it’s satisfyingly thrifty and green to use the residual heat of the oven after roasting a joint or baking cakes.
Just prepare it as below and pop the covered roasting tin in the newly turned off, but still hot, oven. Check after fifteen minutes and give it another five or ten minutes if necessary.
Seasonal produce is the key to keeping costs low and quality high in anyone’s kitchen."
Ingredients:
450g rhubarb
110g caster sugar
Method:
Preheat the oven to 325F/160C/gas mark 3.
Trim the leaves from the rhubarb and wash the stems, then dry them and cut into short lengths. Arrange in a roasting tin just big enough to take them in a single layer. Dredge with the sugar and cover with a lid or foil.
Bake for fifteen minutes and remove from the oven. (This timing is for rhubarb up to broom handle thick. Very thick stems may need another five or ten minutes). The rhubarb will still be slightly “al dente” but bathed in pink syrup.
Leave until cool, still covered, by which time the rhubarb will be perfectly soft
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