Although
rhubarb is treated as a fruit, botanically speaking it is, in fact, a
vegetable. Most often stewed or made into homely crumbles and pies. Its tart
flavour is complemented by ginger and orange and marries particularly well with
rich custardy desserts and rice puddings.
One of the nicest ways to prepare
rhubarb is as a compote. Small pieces are gently cooked in a light, cinnamon
scented syrup so that they remain intact. When cooled the compote is served as a
refreshing dessert with strawberries (or try orange slices for a change) and chilled
creamy yoghurt. Crisp biscotti add a pleasing contrast of texture. If you like,
sprinkle a little Pernod or Cointreau over the compote for an intriguing taste.
INGREDIENTS:
500 g rhubarb
scant ¾ cup sugar
1/2 cup (125 ml) water
juice of 1 orange
2 cinnamon quills
6-8 fine slices fresh ginger
1 vanilla bean, split and seeds scraped out
strawberries and extra sugar
½ cup (125 ml) yoghurt
2 tablespoons thickened or whipped cream
1 tablespoon liquid honey
(Serves 4)
You
will need: cutting
board,
cook’s knife, medium
saucepan, mixing
bowl, slotted
spoon, baking
tray,
baking paper, wooden
spoon
STAGE
1:
Trim
rhubarb, wash and cut into 2 cm lengths.
To prepare the fresh ginger, remove skin with a potato peeler or paring
knife and slice thinly - you will need about a 5 cm piece of ginger for 6-8
fine slices.
STAGE
2:
Place
sugar, water, orange juice, cinnamon, vanilla seeds and bean in a saucepan and
bring to the boil, stirring to dissolve sugar.
Add
rhubarb, cover and gently simmer 5 minutes or until rhubarb is tender but still
holding together. Watch that the
rhubarb does not overcook. Poach it gently in the syrup for a few minutes then
check to see if it is soft. Once tender, remove from the heat immediately. Do
not boil the mixture furiously or the rhubarb will quickly become mushy. Carefully transfer to serving dish and leave to
cool.
STAGE 3:
Wash,
hull and slice strawberries and sprinkle liberally with sugar. Chill 20-30
minutes. Gently combine with cooled rhubarb, along with any syrupy juices. Combine
yoghurt, cream and honey. Serve rhubarb compote topped with honey cream and
accompanied with nut biscotti.
Cook's
Notes: The
compote will keep for a day or two in the fridge. It is divine served for
breakfast layered in pretty glasses with muesli and yoghurt. As
rhubarb can be acidic, serving it with a dash of creamy yoghurt or custard helps
to balance and smooth out the flavour.
STAGE
4:
NUT
BISCOTTI: Preheat oven to 150ºC. In a bowl mix 2 2/3 cups flour, 1 2/3 cups sugar,
½ tsp salt, 3 eggs, 2 egg yolks, 2 teaspoons baking powder, ½ teaspoon
salt, 1 teaspoon vanilla essence and 200 g roasted nuts (ensure they are
cool before adding).
Divide mixture in half and
roll into 2 short, plump logs. Place on a lined baking tray (allow for
spreading) and bake 40 - 50 minutes. Remove from oven, cool completely then
slice into thin biscuits. Place back on tray and bake at 120ºC for about 30
minutes. Cool on racks; they will go crisp as they cool.
COOK'S CLASS