Rhubarb to me heralds the start of Spring and Summer. When I see it’s pink fleshy stems appearing in the shops I know sunshine must be on the way. I know there are two crops of rhubarb. Forced rhubarb arrives in stores in January. It is grown under pots in shed and the first rhubarb of the season is harvested by candlelight. This makes it much sweeter and more tender. I never notice rhubarb in store until late March when the main crop arrives which is grown outdoors. I was delighted to find some rhubarb in my Red Tractor hamper and decided to use it to make a Rhubarb pudding. I have made Rhubarb Fool before and it was delicious but I wanted to try something a bit more warming for a colder day.
The Rhubarb was from Waitrose and British grown with the Red Tractor mark which indicates that is has complied with the food assurance standards set by Red Tractor. The butter, sugar, eggs, milk and flour also bore the Red Tractor logo showing the diversity of Red Tractor products.
The pudding was really simple to make, I stewed the rhubarb in some orange juice until it was soft and then placed it in a dish. I then made a batter which also included some of the rhubarb to go on top of the rhubarb pudding. It was then cooked in the oven until it was done. The result was a sponge pudding like top with the nice surprise of some soft juicy rhubarb underneath. It was delicious.
What would rhubarb be without custard? I made a jug of custard to go along with the pudding which complemented it perfectly. It could also be served with fresh cream or whipped cream if you prefer something a little lighter. It made a perfect ending to our Sunday roast of herb crusted roast beef, also made using Red Tractor ingredients.
- 75g butter
- 800g rhubarb
- 200ml orange juice
- 300g caster sugar
- 3 eggs
- 75g self raising flour
- 200ml milk
- Chop the rhubarb into 2 cm chunks and place in a pan with the orange juice and sugar.
- Simmer for five to ten minutes until the rhubarb is soft but still has some shape.
- Pour 150 ml of the rhubarb juice though a sieve into a jug. Place the rest in the bottom of a greased oven proof dish.
- Preheat the oven to 180C, 350F, Gas Mark 4.
- Beat the butter and sugar together until creamy.
- Separate the egg whites and egg yolks.
- Add the egg yolks to the butter and sugar, mixing after each one.
- Add the flour, reserved rhubarb juice and milk to the mixture, whisking well.
- Whisk the egg whites until they form soft peaks and stir into the mixture.
- Pour the mixture over the top of the rhubarb in the oven proof dish.
- Bake in the oven for 30 minutes until the top is golden and firm.
Disclosure: I was sent a hamper of red tractor products in order to create recipes.