Pink is for sissy’s….unless it’s Rhubarb

Walking through the Delhaize this week, I was over the moon when I saw piles of beautiful pink rhubarb sitting in the Vegetables racks… I wanted to clap my hands in glee and do a little jig right then and there… but in all fairness, the Belgians think I am a little odd already, so I prefer not to make the situation worse!

My mom used to make the most amazing rhubarb crumble… and M makes a pretty wicked rhubarb and strawberry pie!! Rhubarb is generally a winter fruit and is available from January to March, so I am really getting the last of the good stuff 🙂

In the April 2012 issue of Delicious Magazine – there is a whole sections dedicated to Rhubarb called *Pretty in Pink* from page 100 onwards! 4 Glorious recipes that showcase how amazing and versatile this veg is! (Did you know that it originated in Siberia????)

Rhubarb Creams

400g rhubarb, trimmed to 3cm lengths

180g caster sugar

500ml double cream

juice of 2 large lemons

  1. Put rhubarb and half the sugar in a bowl – give them a good bashing and then roast at 160C for 25-30min
  1. Once all nice and soft and juicy…. use a food processor to blend the sugar, juices and rhubarb together
  1. Pass this liquid through a sieve and cool the puree
  2. Put cream and remaining sugar into a high sided sauce-pan and bring slowly to the boil
  3. Turn down the heat and bubble gently for 3mint
  4. Remove from the heat and add the lemon juice
  5. then add the puree
  6. Pour equally into 6 glasses, cover with clingfilm and refridgerate for 3hours or overnight

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