Recipe of the Week


As rhubarb is so plentiful at the moment (hence it being in the boxes this week), here are a few recipes if you are wondering what to do with it.
 
Stewed rhubarb
Make the most of this vibrant veg with our easy stewed rhubarb recipe. Perfect for serving over vanilla ice cream for a simple, elegant dessert.
 
Ingredients
500g rhubarb, cut into inch long pieces
1 orange, zest and juice
100g caster sugar
 
Method
Put the rhubarb into a saucepan with the orange zest, juice, sugar and 2 tbsp water. Bring to the boil then simmer for 8 mins until the rhubarb is cooked but still holds its shape.
 
I love this with a sprinkling of museli and a big dollop of Greek Style.
 
 
Rhubarb gin
Use seasonal rhubarb to make a G&T with a difference, or top with soda water for a refreshing summertime drink in glorious pink.
 
Ingredients
1kg pink rhubarb stalks
400g caster sugar (don't use golden - it muddies the colour)
800ml gin
 
Method
1.            Wash the rhubarb, trim the stalks and discard the base and any leaves. Cut the stalks into 3cm lengths. Put in a large jar with the sugar. Shake everything around, put the lid on and leave overnight. The sugar will draw the juice out of the rhubarb.
2.            After 24 hrs, add the gin, seal and shake everything around. Leave for about 4 weeks before drinking. You can strain the liquor off through a muslin-lined sieve and transfer to a bottle, but I often just leave the rhubarb and booze in the jar and ladle it into drinks that way. Over time the rhubarb and the gin go a much paler colour – this doesn’t look as dramatic. The upside is you that have to get through it fairly quickly!
 
This is perfect drizzled over ice cream, or even with Prosecco!
 
 
Rhubarb cordial
A refreshing cordial that takes 10 minutes to prep. Use up a glut of fresh rhubarb and make the most of summer
 
Ingredients
300g golden caster sugar
zest and juice 1 orange
zest and juice 1 lemon
450g rhubarb, chopped
1 slice fresh root ginger, peeled
 
Method
1.            Put the sugar in a large saucepan with 300ml water. Bring to a simmer then add the zest and juice of both the orange and the lemon along with the rhubarb and the ginger.
2.            Cook the mixture over a medium heat until the rhubarb is falling apart.
3.            Pour the mixture through a sieve lined with muslin into a clean heatproof jug then transfer to sterilised bottles. Keeps in the fridge for up to 1 month.
4.            Serve approx. 25ml of cordial per 100ml sparkling water, or to taste.
 
These recipes were first published in the shop’s newsletter on 18/4/2018.  There’s loads of great recipes in the blog area of the website, have a scroll down and see what you fancy.
http://blackcatfarmshop.co.uk/page7.htm