Clumber Park Rhubarb Weekend

Rhubarb Sponge Pudding

Rhubarb and Granola Crumble

Rhubarb and Granola Crumble

After our traditional Sunday roast we also like a pudding to follow it. Living in Britain the seasons only usually make an impact on what kind of fruit goes in it. Recently though the weather has been such that only strawberries and ice cream will do. However, this Sunday normal service resumed and we had a need for something cooked. The last crop of rhubarb has been growing nicely in the garden and I decided it was time to sacrifice the last sticks for our crumble. I normally use porridge oats for my crumble topping but since Jordans Cereals had sent me a selection of their cereals I decided to try them instead. In short it works, everyone enjoyed it, yum yum.

I was sent three Jordans Cereals to try – Fruit & Nut Muesli, Country Crisp Honey & Nut, Super Fruity Granola. 

Between the three of us (son just ate everything that was put in his bowl) we had three different favourites. Husband liked them all but rated the Honey & Nut the best “crispy, tasty – definitely honey”. Daughter liked the freeze dried raspberries, redcurrants and pomegranates in the Super Fruity Granola but has taken to mixing the Honey & Nut and Granola together each morning. Supplies are now running low.

I on the other hand liked the Muesli the best. Being a bit of a cereal eating freak I always have it without milk (you may as well have papier mâché for breakfast). Quite a few mueslis I have tasted do have the element of 'dust' to them. Thanks to the high amount of dried fruit in this mix this isn't the case. Also it has a good variety of fruit and the pineapple and papaya are nice additions. On reading the side panel I noticed Jordans say they don't add salt to any of their cereals which I found very pleasing to find out in my rôle as head of the Salt Police at JibberJabber Towers.

Equipment: Oven proof dish – my dish measures 16cm x 23cm, foil or greaseproof paper

Ingredients

10oz (285g – about 5-6 sticks) Rhubarb, cut into small pieces

1 tbsp (15ml) Demerara sugar

7oz (190g) Jordans Granola

1oz (28g) Unsalted butter

Method

1. Pre-heat the oven to 180°C/Gas mark 4.

2. Arrange the chopped rhubarb in a single layer in the dish.

3. Sprinkle the sugar over the top of the rhubarb.

4. Spread the granola over the rhubarb and sugar.

5. Cut the butter into small pieces and put onto of the granola.

6. Cook for 5 minutes and then put the foil or greaseproof paper on top. Cook for another 10 minutes.

Jordans Cereals sent me some of their cereals to review. No payment was made and the opinions are my own and the crack squad at JibberJabber Towers.

Rhubarb, Lemon and Ginger Cake

Rhubarb, lemon and ginger cake

I can't seem to stay away from the rhubarb in our garden at the moment. Nor can I seem to stop combining it with some lemon and ginger. However this is all in aid of of a good cause namely being the Recipes for Life challenge set by Vanesther at Bangers & Mash for the Swallow charity.

I had the perfect opportunity to make this cake last weekend as it was my local Clandestine Cake Club meeting which had the theme of 'Cakes from the vegetable patch'. All I can say is that when I went to pick out the going home samples there was only one piece of my cake left.

It's quite a pleasure being able to cut the rhubarb, bring it into the house, wash it and then use it straight away. If if don't have any rhubarb in your garden there's plenty about in the supermarkets at the moment. Quite often it's reduced because I don't think people know what to make with it. Now you have no excuses!

I like to call this a 'right way up, upside down cake'. The faff of having to turn a large cake over in order to get it out the tin scares me a bit so instead I just put the rhubarb on top to cook. Basically, I don't do difficult.

There were a few pieces of rhubarb left in the syrup so of course I scoffed them. If you don't want to bake the whole cake and just want a simple pudding then just make the topping. It would make a simple summer dessert served with some natural or Greek yoghurt.

Equipment: 8in (20cm) loose-based or springform cake tin, greased and lined, large frying pan.

Ingredients

9oz (250g) Rhubarb (about 4 sticks, mine weighed 254g)

3½ oz (100g) Caster sugar

Juice and zest of 1 Lemon

7oz (200g) Unsalted butter or baking spread

5oz (150g) Dark muscovado sugar

2 tbsp (30ml) Honey

¼ pint (150ml) Milk

2 Large Eggs

10½ oz (300g) Self-raising flour

2 tsp (10ml) Ground ginger

2 tbsp (30ml) Crystallised ginger, finely chopped

Method

1. Grease and line the baking tin. I use reuseable non-stick liners.

2. Pre-heat oven to 180°C/Gas mark 4

3. Chop the rhubarb into 4cm pieces (Yes, I used a ruler).

4. In the frying pan put the rhubarb pieces along with the caster sugar, 2 tablespoons (30ml) of lemon juice and 3 tablespoons (45ml) of water.

5. Bring to the boil and then bring the temperature back down to a simmer.

6. Cook the rhubarb until it has soften but not falling apart.

7. Put the rhubarb and the lemon syrup mixture to one side (do not get rid of the syrup!)

8. In a saucepan put the butter/baking spread, muscovado sugar and honey. Heat gently until the butter and sugar have melted. Put to one side.

9. In a large bowl lightly beat the milk and eggs together.

10. Add the butter/sugar mixture to the eggs and milk. Then stir in the flour, lemon zest, ground ginger and crystallised ginger.

11. Pour the mixture into the prepared tin.

12. Place the rhubarb on top of the cake batter (it's a very moist cake). Keep the syrup still!

13. Bake for around 1 hour until a skewer comes out clean.

14. Leave the cake in the tin and pour over the lemon syrup. Leave to cool completely in the tin before turning out.