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.
Disclosure: I was sent a hamper of red tractor products in order to create recipes.