October 31, 2009 in Uncategorized
I bought some beautiful pungent ruby red rhubarb at the Shongweni Market. I watched a chef on The Great Bristish Menu tv programme poach rhubarb in ginger wine. My giddy aunt – just watching the tv i could imagine the wonderful combination of rhubarb and ginger. So when i saw the rhubarb – i was keen to give this a go – and add a twist or two of my own. I didnt have ginger wine – so i used a bottle of Noble Late Harvest – yumm yumm and added in the berries and vanilla pod. Try it – it’s wonderful served either with some double thick fresh cream or custard!!! Here go my hips again!!!!!! I live to eat not eat to live!!!!
10 sticks of Rhubarb – washed and cut into 5cm lengths
One cup of frozen berries – I used Woolies Mixed Berries
1 Bottle of Woolworths Noble Late Harvest (from last Xmas !)
2 cups of sugar
1 large bulb of ginger – cut into 5mm slices
1 vanilla pod
6 cardamon pods – take the seeds out (just bash the seed with a knife like you would garlic)
1 1/2 cups of flour
In a pan place the wine – ginger – vanilla pod – sugar and cardamon pod. Gently bring this to the boil and reduce the heat
and allow the flavours to infuse. I simmered this poaching liquid for about 20 minutes.
Add the rhubarb and berries and poach for no longer than 4 minutes. Remove the ginger slices.
Butter an ovenproof dish and pour the rhubarb and berries – with the liquid into the dish. In a food processor
place the cold butter and flour and pulse until you have something resembling
Top the rhubard and berries with the crumble and flick a little water over it. This ensures
a nice crunchy top.
Bake at 180 degrees for 15 – 20 minutes.
The juices bubble up through the crumble and decorate the pudding for you.
Serve with either custard or thick fresh cream!!!