Rhubarb season has started.I love it.It is such a versatile vegetable. I have memories of it when I was small kid and grandmother had huge rhubarb bushes growing in her vegetable patch. Leafs were sometimes so big that I could use them as umbrella. Grandmother made cold soup and wonderful pies with rhubarb. Her jam and juice were something which still brings back so many memories.
We had friends over again and I wanted to do dessert which is light. This was first time when I have done roasted rhubarb. It turned out to be great. I will for sure do rhubarb this way again. Here is the recipe:
- 550g rhubarb
- 85g maple sugar
- brown sugar syrup
- maple sugar
- star aniseed
- sparkling wine and rhubarb juice
- potato/corn starch
- Heat oven to 200C. Rinse the rhubarb and shake off the excess water. Trim the ends and cut the rhubarb into little finger-sized pieces. Put the rhubarb in a shallow dish or baking sheet with sides, tip the sugar over, toss together, then shuffle the rhubarb so it’s in a single layer.Sprinkle all spices over rhubarb.
- Cover with foil and roast for 15 mins. Remove the foil. The sugar should have dissolved, so give everything a little shake and roast for another 5 mins or until tender and the juices are syrupy. Test with a sharp knife; the rhubarb should feel tender, not mushy, and still have kept its shape.
- Let is cool down. When rhubarb is cold collect the juice.Put it in small kettle add little champagne/sparkling wine and sugar for the taste.
- Mix potato/corn starch with COLD water or rhubarb juice and add into boiling juice.Stirr well. Taste the mixture,add sugar if needed and let it cool down.
How to assemble trifle.This is what you will need:
- 1 x Roasted rhubarb
- 284ml carton double cream
- 500ml carton thick vanilla custard (home-made or bought)
- Prepare the Roasted rhubarb and leave until cold (can be done a few hours ahead). Whip the cream to soft, billowy peaks. Tip the rhubarb and juices into the bottom of a small glass serving bowl or trifle dish, keeping a few pieces back with a little juice.
- Spoon the custard over the rhubarb, then the cream, and finish off with the reserved rhubarb and a drizzle of the syrupy juices.
I were really lazy and used ready dough for the twists. Sorry about that.You can make your own shortbread dough.
Spread the dough on working surface,sprinkle sugar and cinnamon over. Fold dough doubled and cut into strips which you twist.Bake.