Saturday, May 28, 2016

Recipes for Rhubarb

It's that time of year again. The rhubarb is flourishing and I'm pulling up stalks and handing the surplus over to neighbours on a daily basis. I'm not much into complicated cooking these days and mostly I poach rhubarb gently in a light sugar syrup and serve it with natural yogurt sweetened with honey (Rachel's is best) or with lower fat creme fraiche.

But occasionally I bestir myself to make a rhubarb crumble - nursery food beloved by boys. I use a mixture of flour and porage oats for the crumble (makes it slightly more healthy and adds a crunchy bite to the crumble) and add a teaspoon of ground ginger to the mix - ginger complements rhubarb beautifully.

Salmon with rhubarb is a favourite supper in my house at this time of year -

The UK Government guidance recommends that we eat one portion of oily fish each week - the Omega acids help to protect our hearts.  The resident son doesn't care for oily fish but this recipe for salmon with a rhubarb sauce makes it more acceptable to him. Currently I use sustainably fished wild Alaskan Keta salmon. I don't get stressed about weighing and measuring for the rhubarb marmalade  - I use my eye for gauging, tongue for tasting, and a touch of common sense. 

For two people you will need around half a pound of rhubarb chopped into bitesize pieces, 3 fluid ounces of water, an inch of fresh ginger, peeled and finely chopped, and sugar to taste - about 1 fluid ounce.(If you don't have fresh ginger in the cupboard then a sprinkling of ground ginger is ok.)

In a saucepan, combine the water, sugar, ginger and a pinch of allspice. Add the rhubarb; bring to a boil. Cook over moderate heat, stirring occasionally, until the sauce is jamlike, about 20 minutes. Season with salt and pepper. Whilst the mixture bubbles heat a frying pan and spray with low calorie olive oil. Cook two salmon fillets - skin side down until the fish starts to look cooked then flip it over and cook for a couple of minutes on the other side. Serve garnished with watercress and new potatoes on the side. If you have a good appetite add a handful of peas to the plate. (I suggest that you avoid a pudding or cheese after this meal - salmon is very high fat (good fats though)!

If you prefer to follow a recipe and want to serve up something to impress guests try Jamie Oliver's suggestion, which you will find by clicking the link  here

If you have time on your hands, are looking for something different to do with rhubarb, and want to be slightly decandent try this  recipe for an after - dinner dessert on the BBC Good Food website Rhubarb Ripple Semi-Freddo

1 comment:

  1. The rhubarb ripple freddo looks delightful!