Friday, 20 May 2016

Rhubarb and Stem Ginger Syrup (Plus a cheeky little use for the leftover rhubarb)

I'm not sure why, but I seem to always be surprised at just how delicious rhubarb is when the season returns. It's just not quite like anything else! Here I've knocked up an easy rhubarb syrup with just a prickle of stem ginger and it is sooooooo good drizzled on porridge, with ice cream or even as part of a naughty little cocktail. So what are you waiting for? Have at it!

Prep time: 10 Mins
Baking time: 40-45 Mins
600g Fresh Rhubarb Stalks
150g Stem Ginger Syrup (From a jar of Stem Ginger)
50g Golden Caster Sugar

Off we go once more. Preheat the oven to 190C/375F/Gas 5 and grab a large ovenproof baking dish. Chop the rhubarb into little batons, the same sort of size as the carrot batons you see in the supermarket. Pour the stem ginger syrup into a large mixing bowl along with the caster sugar. Throw in the chopped rhubarb and toss in the sugary syrup, then lay out over the base of your ovenproof dish, pouring over any of the excess syrup. Loosely cover with tin foil (don't let the foil touch the rhubarb) and bake in the centre of the oven for around 40-45 minutes, until the rhubarb is soft and has released it's juice. Tip all the rhubarb and juice into a heat proof container or jar then leave to cool.

Once cool you can drain the syrup from the rhubarb and you are all finished. HOWEVER if you don't want to waste that delicious rhubarb, just take a sheet of puff pastry, cut out little discs and score a border around the edge of each. Paint the discs with egg wash, sprinkle with caster sugar and bake in the centre of a hot oven until risen and brown. Once cool hollow the middle from each disc and fill with shop bought custard along with the rhubarb. Rhubarb and custard tartlets! OOSH!

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