Wash, trim and chop 600g rhubarb, then whizz in a food processor until very smooth. Place a sieve over a bowl and pour in the rhubarb purée, pushing it through with a wooden spoon to extract as much juice as possible. Pour 250ml of the rhubarb juice into a pan, setting the rest aside, and add 4 beaten eggs, 200g butter, 4 tsp cornflour and 200g sugar. Place over a very low heat and whisk until the butter has completely melted. Keeping the pan on the lowest heat setting, stir the mixture constantly with a wooden spoon until it has a consistency a little thicker than custard. Sieve the curd into a clean bowl. Stir in 120ml more of the reserved juice, then cover with cling film and place in the fridge for up to one week. Eat on scones, hot buttered toast or crumpets, or serve with crushed meringues and cream.
Preheat the oven to 190˚C/170˚C fan/gas mark 5. Lightly grease a 23 x 33cm baking dish with butter. In a large bowl, combine 400g washed, trimmed rhubarb with 120g caster sugar and 3 tbsp flour. Stir well and spread evenly into baking dish. Set aside. In a bowl, combine 160g brown sugar, 100g oats and 150g plain flour. Stir well to combine, then rub in the butter until the mixture is crumbly. Sprinkle the crumble mixture over the rhubarb layer. Bake for 40 minutes until the top is golden brown and the edges are bubbling. Serve hot or cold with custard, whipped cream or ice cream.
Rhubarb and goat’s cheese crostini
Slice 1 baguette into 1cm-thick slices on the diagonal. Brush on both sides with olive oil and toast lightly under a hot grill. Remove and set aside. Preheat the oven to 230˚C/210˚C fan/gas mark 8. Place 200g washed, trimmed and chopped rhubarb on a baking tray. Drizzle with 2 tbsp olive oil and season with salt and pepper. Roast for 4-5 minutes. Take out of oven and allow to cool for 8-10 minutes. Spread each toast generously with soft goat’s cheese. Top each with some roasted rhubarb, sprinkle with some crushed pistachios and drizzle liberally with honey. Add a crack of black pepper and serve.
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