Make the most of rhubarb season and try these tasty recipes from Mrs Crunch

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Make the most of rhubarb season and try these tasty recipes from Mrs Crunch



A BRITISH rhubarb is bang in season right now.
The stalky veg is packed with vitamins and fibre, while a study has shown the chemical compounds in its roots can help to manage the symptoms of Alzheimer’s disease.
Rhubarb is not only great in traditional dishes – it makes for an excellent addition to savoury meals
Here are three tasty recipes that are great dished up at any time of year.
If you find wonky rhubarb in stores, buy it. It costs less and will look exactly the same when cooked.Lamb with wonky rhubarb and pomegranate
(Serves 6 – £5.33 per person)
If you get the opportunity to buy wonky rhubarb, snap it up as it’s cheaper and looks exactly the same when cooked
Preparation time: 10 minutes
Cooking time: 2 hours 20 minutes
You need:

2 kg leg of lamb
1 tbsp ground ginger
300g shallots, peeled
400ml rosé wine
500g rhubarb, trimmed and cut into 3cm slices
2 tbsps redcurrant jelly , warmed
70g pomegranate seeds
1 handful fresh mint leaves

Method:

Heat the oven to 200C/180C fan/gas 6. Put the lamb into a large roasting tin, rub the ginger into the skin and season.
Place the shallots round the lamb, pour in the wine, loosely cover with foil and roast for 1 hour 30 minutes.
Remove the foil and baste the lamb with the cooking juices. Toss the rhubarb with the redcurrant jelly and add it to the tin with the pomegranate seeds.
Return to the oven for 40 minutes. Serve scattered with mint.

Tip: Serve with a large green salad and new potatoes.
Rhubarb crumble
(Serves 8 – 79p per person)
Mrs Crunch’s take on a British classic is served great with ice cream, cream or creme fraiche
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
You need:

900g rhubarb, chopped
200g caster sugar
3 tablespoons water
1 pinch ground nutmeg
Juice of 1/2 lemon
85g butter
200g plain flour

Method:

In a saucepan over a medium heat, combine the rhubarb, half the sugar, 3 tablespoons of water, nutmeg and lemon juice. Simmer gently for 1 hour until tender.
Meanwhile, rub the butter into the flour until the mixture resembles breadcrumbs. Mix in the remainder of the sugar.
Preheat the oven to 180C/160C fan/gas 4. Using a slotted spoon, put the rhubarb in a baking dish and sprinkle the crumble on top.
Bake in the oven for 35 to 40 minutes until the filling is hot and the crumble is golden brown. Remove from the oven and serve.

Tip: Serve with ice cream, cream or creme fraiche.
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Stewed rhubarb
(Serves 2 – £1.35 per serving)
Whip up stewed rhubarb to serve up with yoghurt at breakfast
Preparation time: 5 minutes
Cooking time: 8 minutes
You need:

400g rhubarb, chopped into chunks
5cm slice of lemon peel, or any citrus peel
80g caster sugar
Pinch of salt
2 tbsps water

Method:

Put all the ingredients into a pan and bring to the boil.
Simmer for eight minutes until the rhubarb is cooked but still holds its shape.

Tip: Serve with yoghurt for breakfast or with cream as a dessert.
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