Displaying items by tag: rhubarb

This hot weather has proved to be the perfect moment to crack open the new bottle of Rhubarbe Liqueur. We were offered this at the recent Thos Peatling summer wine tasting, along with a Barbados Rum Sixty Six and Taylor's Velvet Falernum... more of that later! The liqueur is quite simply like drinking sweet, liquid rhubarb. It's made by macerating (in alcohol) both green and pink rhubarb for two months. Delicate, light pink colour and with the smell of freshly cut rhubarb, it's sweet and sherberty and reminiscent of those childhood rhubarb and custard boiled sweets. Delicious over cracked ice, or try one of these cocktails below - all measures used are 1 oz, or use your own friendly measures, but remember, drink responsibly!

Gin and Rhubarbe

1 measure Rhubarbe Liqueur
1/2 measure lime juice
1 1/2 measures gin
1 measure soda water
lime slices, for garnish

Combine rhubarb syrup, lime juice, and gin in a cocktail shaker filled with ice.  Shake for 10 seconds and strain into a glass.  Top with the soda water.  Serve with lime slice.

Rhubarb n’ Rye

1 1/2 measures Rye Whiskey
1/4 measure Rhubarb Liqueur
1/4 measure Fresh Lemon Juice
1/4 measure Sweet Vermouth

Stir, then strain into a chilled cocktail glass and garnish with a curl of orange rind.

Rhubarb Caipirinha

2 measures Cachaca Cane Spirit
1 measure Rhubarb Liqueur
½  measure Gomme syrup
1 full lime ( quartered, squeezed and muddled into the liquid)

Shake vigorously with ice and strain into glass.

Strawberry Rhu

4 measures Rhubarb Liqueur
3 measures Tequila
3 Strawberries
1 measure Lemon Juice
half measure of Gomme syrup

Muddle the strawberries in a cocktail shaker, add ice followed by all the other ingredients. Shake, filter and pour and serve.

Vanilla, Orange and Mascarpone Cheesecake

Makes a 7in/18cm cheesecake to serve 8 

For the base

• 50g/2oz butter
• 175g/7oz digestive biscuits
• Half a tablespoon honey

Melt the butter and honey over a very low heat.

Crush the digestive biscuits and stir into the melted butter until well mixed.

Press the rubble-like mixture in a loose bottomed 7in/18cm tin and place in the fridge to chill.

For the cheesecake topping

• 200g/8oz cream cheese
• 200g/8oz mascarpone
• 75g/3oz caster sugar
• Rind and juice of 1 orange
• 200ml/8floz double cream ( whipped into soft peaks)
•  1 vanilla pod or a drop of vanilla essence

Beat the cream cheese, mascarpone, sugar, orange rind and juice together in a bowl.

Fold in the whipped cream and the seeds scraped from the vanilla pod.  Mix well.

Spread the cheesecake mixture onto the biscuit base and chill.

Serve with the Roasted Rhubarb and Orange compote.

This recipe can be easily adapted - if you add lime or lemon to the mixture instead of orange, and it can be served in summer with a raspberry coulis.

Roasted rhubarb and orange compote 

• 700g/1.5lb rhubarb
• 150g/5oz caster sugar
• Juice and zest of one orange

Wash and chop the rhubarb into 2in/5cm lengths and place in an ovenproof dish with the sugar, orange zest and juice.

Bake in a preheated oven 375F/190C Gas 5 for about 25 minutes or until soft. Stir gently to release the juices, trying not to lose the shape of the rhubarb. Cool and serve.

For the rhubarb compote - see above

For the creamed rice

300ml/10floz milk (full fat is best)

300ml/10floz double cream

1 vanilla pod

150g/6oz short grain pudding rice

150g/6oz caster sugar

Place the milk and cream in a saucepan or better still, a double boiler.

Split the vanilla pod length ways and scrape out the seeds and add the whole lot to the cream and milk.

Bring the milk mixture to a gentle simmer and add the rice and sugar.

Simmer gently, stirring frequently, for about 20 minutes until the rice is soft and the liquid absorbed.

(Watch carefully to ensure that the rice and milk do not burn on the bottom of the pan.  If you do not have a decent heavy based saucepan, it is suggested that you bake the rice pudding in the oven, although it will then have a darker colour and a skin on top, but still delicious!)

Remove the vanilla pod before serving the creamed rice with the rhubarb. Delicious hot or cold!

Eggs poached in cling film, food all over the floor, a manic sound track, lots of crying and mackerel with rhubarb on Masterchef. But all is calm at suffolkfoodie, with Inspector x's delicious rice pudding with rhubarb on our recipe pages. Yorkshire's forced rhubarb grows in candlelight and now has Protected Designation of Origin status from the European Commission.