Rhubarb has never worked in my London garden, despite its sweet, rich soil. Add the water and caster sugar. Finely dice the onion and mince the ginger. Instead a fresh, vibrant pickle made for immediate use. Leave them to toast, with the occasional toss, for 5 minutes or so, until they have just started to brown. A mound of pink stalks and their garnet-coloured juice is a thoroughly good thing to find on your porridge. The greengrocer has a frayed wicker basket of rhubarb, the pale pink stalks laid in a soldierly row, like sticks of rock in a Blackpool sweetshop. Scatter the hemp seeds, oats and oatmeal among the flaked almonds, with the skinned almonds or hazels. May 9, 2016 - Rhubarb brings a splash of colour to our gardens – and our cooking. If this is the case, dry the skin thoroughly with kitchen paper before roasting. Bring to a gentle boil (just a little more than simmering)and cook uncovered for about 1 hour until the Feb 15, 2015 - Rhubarb’s slender pink stalks are one of the few bright points of this time of year. rhubarb cake nigel slater. Put the sugar in the hot pan with 2 tbsp of water and bring to the boil. Mar 29, 2015 - Rhubarb’s slender pink stalks are one of the few bright points of this time of year. Jun 19, 2012 - During my early childhood years, my family lived in Southern California. Apr 17, 2015 - Rhubarb’s slender pink stalks are one of the few bright points of this time of year. If you have a desire to keep your pieces of rhubarb intact for, say, a tart, then you can always roast them cut into cork-sized lengths, dusted with golden caster and the juice of a single orange. Email Nigel at nigel.slater@observer.co.uk or follow him on Twitter@NigelSlater, Available for everyone, funded by readers. A neighbourly gift of crumble to be, or chutney in waiting. Rest a large sieve over a wide jug or bowl and spoon in the rhubarb and its juice. Every garden in our street had one, usually at the end of the garden path, down by the compost heap. Spoon the purée into serving dishes then add heaps of the granita on top. Sweet and creamy: a good fudgy cheesecake. It is worth keeping a close eye on the rhubarb’s progress as it cooks. I now bring it home as carefully as a bunch of asparagus. Finely grate 1 of the oranges, taking care not to remove any white pith from under the zest, and add to the rhubarb. I never heard of anyone buying a new plant – the crowns with their tangle of roots were passed from house to house. I made this week’s stalks into a peppery pickle – not to keep, but to serve with a fat-framed pork chop, like a rosy apple sauce. Nigel Slater’s recipes for cheesecake and baked rhubarb. You can’t eat the leaves, but their presence is a good guide to the age of your purchase. Roast duck with rhubarb chutney A dish of contrast: roast duck with rhubarb chutney. Pretty pink rhubarb gives a fresh, acidic zip to roast meats and winter desserts, Sun 17 Feb 2019 01.00 EST Nigel Slater recipes Dessert. Sweet and creamy: a good fudgy cheesecake. Stalks of crimson-stemmed or green-and-pink-freckled rhubarb now come to me via the greengrocer or the market, which means I pay dearly for my pudding. Cook them with pork or cream for a tinglingly delicious sweet-and-sour supper Peel the banana shallots and cut them in half from tip to root. These six recipes really pack a punch, and will fill your kitchen and your plate with flavours from around the world. Tip the shallots into a large saucepan, pour in the olive oil then cook over a low to moderate heat until they have softened and are starting to colour. Set the oven at 200C/gas mark 6. Season the duck legs with salt and black pepper then place on top of the shallots in the roasting tin and roast for 40 minutes. Made with plums, raisins, cider and malt vinegars, and just enough muscovado sugar to sweeten and thicken the preserve, this chutney puts all of those jars languishing in fridge doors to shame. A neighbourly gift of crumble to be, or chutney in waiting. When I say chutney I don’t mean the gloopy stuff to keep in jars in the larder. Cut the rhubarb into short lengths about the size of a wine cork, then put them in a stainless steel or enamelled saucepan. This “chutney” also works with grilled mackerel, roast beef and aside a round of cheese on toast. Pour into sterilised heated jars and seal. Lower the heat, cover with a lid and simmer for about 15 minutes, until the rhubarb collapses. Stir in the green peppercorns (rinsed of their brine), the sugar and a seasoning of salt, then leave the mixture to cook for a further 5-10 minutes, making sure that the rhubarb softens, but doesn’t collapse. Jun 13, 2018 - Rhubarb brings a splash of colour to our gardens – and our cooking. Tip back on to the baking parchment and leave to cool a little, until crisp and lightly chewy. When the granita is frozen, scratch the surface firmly with the tines of a fork, pulling up furrows of water-ice crystals. Which is why I tend to cook it on the hob, where I can keep watch, rather than in the oven. Rub a little olive oil over the chops then season with coarsely ground black pepper. Some varieties take 15 minutes or so to cook to perfection, while others collapse into strings within a couple of minutes. Crimson tide: Nigel Slater’s pork chop, rhubarb chutney recipe. Simmer for around 10 minutes until the mixture thickens, stirring occasionally. The silky, pale pink purée with the crystalline crunch of the granita is delightful. Try these recipes, both sweet and savoury, Last modified on Tue 9 Jul 2019 04.39 EDT. Try these recipes, both sweet and savoury, from Nigel Slater Stop before the cream is capable of standing in stiff peaks. 2020. Their fragility hides a snap of acidity that will bring a pickle to life and lend a piercing contrast to the sweet fattiness of a pork chop or the glistening skin of roast duck. The shallots become the backbone of a rhubarb pickle spiked with juniper berries and coriander seeds, whilst the duck goes back in the oven, dusted with sea salt, to crisp. I mashed some with elderflower cordial, too, a big bowlful to see me in breakfasts through to the weekend – a silky companion for a sweet almond granola. I part with a king’s ransom for a kilo of spears so delicate they wouldn’t be out of place in a vase. Last modified on Tue 9 Jul 2019 04.24 EDT. You could make this with duck breasts, always easier to track down, but I think the meat is less interesting than the darker meat of the leg.Serves 2, small banana shallots 6olive oil 2 tbspduck legs 2 x approx 350gFor the chutney:rhubarb 200gjuniper berries 1 tbspcoriander seeds 1 tbspcloves 6honey 1 tbspcider vinegar 2 tbsp. 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