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Privacy NoticeAs dark days are replaced by sunny skies, the arrival of spring comes with a new crop of seasonal fruits and vegetables. And with the British rhubarb season running anytime between February and June, early spring hails the return of the vibrant and tart-flavoured vegetable. As its neon pink stems fill gardens and farmer’s markets across the country, now is the perfect time to buy a bunch and cook up a storm. Whether you fancy making a classic crumble or are looking for something a little more quirky like a zesty fruit pot, OK!’s Victoria Gray rounds up some of her favourite season rhubarb recipes… Rhubarb and custard tart Serves 6-8
Cook up a treat with a rhubarb and custard tart
(Image: Clive Shalice)
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Get exclusive celebrity stories and fabulous photoshoots straight to your inbox with OK!’s daily newsletter. Ingredients 375g ready-rolled shortcrust pastry 5 eggs, (1 beaten, for brushing, and 4 yolks) 250g caster sugar 1 vanilla pod, split and the seeds scraped out and reserved 2 tsp cornflour 25g plain flour 200ml double cream 350ml whole milk 400g forced rhubarb, cut into 4cm pieces Method Grease a 25cm fluted tart tin with butter and line with the shortcrust pastry. Chill for 20 minutes. Preheat the oven to 200°C/180°C fan/ gas mark 6. Lay a sheet of baking paper over the pastry, fill with baking beans and blind bake for 20 minutes. Remove from the oven and lift out the paper and beans. Return the tart case to the oven for 10 minutes, until golden. Brush the inside of the pastry case with the beaten egg and then return it to the oven for a further minute to dry. To make the custard, whisk the egg yolks with 60g of caster sugar, the vanilla seeds, cornflour and plain flour in a mixing bowl. Add the double cream and milk to a saucepan and heat until just boiling. Slowly pour the milk and cream on to the egg mixture in the bowl, whisking briskly. Clean the saucepan and return the egg and milk mixture to it. Place on a medium heat and whisk until it thickens. Remove from the heat and allow it to fully cool. Add 300ml water and the remaining 200g of sugar to a wide, shallow pan. Place over a medium heat until the sugar has dissolved. Increase the heat and allow the mixture to boil for 1 minute. Reduce the heat to low and carefully add the rhubarb pieces. Poach for 5-10 minutes, until the rhubarb is tender but still holding its shape. Then turn off the heat and allow the rhubarb to cool in the syrup for a couple of hours, or ideally overnight. To assemble the tart, spread the custard evenly over the pastry base. Top with the rhubarb pieces and drizzle over a little of the syrup. Chill until ready to serve. Rhubarb, ginger and lime pots Serves 4
Rhubarb, ginger and lime pots make for a refreshing treat
(Image: Clive Shalice)
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Ingredients 600g rhubarb, sliced into small pieces Finely grated zest of 1 lime, plus 1 tbsp lime juice 30g caster sugar 200g ginger nut biscuits 50g butter For the lime cream topping 300ml double cream 2 tbsp mascarpone 20g caster sugar Finely grated zest and juice of 2 limes 3 tbsp pistachio nuts, coarsely chopped Method Put the rhubarb, lime zest, lime juice, and sugar into a saucepan. Heat for 2 minutes on medium-high and cover with a lid. Reduce the heat, and simmer for 10 minutes until the rhubarb is just tender. Remove from the heat and allow to cool. Meanwhile, place the ginger nut biscuits in a ziplock freezer bag and bash with a rolling pin until they become crumbs. Add the butter to a medium saucepan and heat until melted, remove from the heat and add the ginger nut crumbs and mix well to coat. Allow to cool. Make the topping by putting the cream, mascarpone, sugar, and lime zest into a bowl and beat until fully combined. Stir in the lime juice, until the mixture is glossy. Spoon the crumbled ginger nuts into the bases of four pretty tumblers or jam jars. Add the rhubarb and top with the lime cream. Sprinkle on some chopped pistachio nuts and chill for an hour before serving. Waffles with rhubarb compote Serves 4
Making a rhubarb compote is a great choice
(Image: Clive Shalice)
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Ingredients For the waffles 150g self-raising flour 1 tsp baking powder 4 tsp caster sugar 1 large free-range egg 200ml milk 40g butter, melted 4 drops vanilla extract For the rhubarb compote 175g forced rhubarb, chopped into small pieces 1 small blood orange, juiced 100g caster sugar 1 vanilla pod, split Method Heat the waffle iron according to the manufacturer’s instructions. Mix all the dry ingredients together in a large bowl. Gradually beat in the egg, then slowly add the milk, butter and vanilla extract. Whisk together for a couple of minutes until you have a smooth and silky batter. Heat the oven to 180°C/160°C fan/ gas mark 4. Using a ladle, pour the batter into your waffle iron and cook according to the manufacturer’s instructions. Repeat until all the batter has been used up, placing your finished waffles on a baking tray as you go. Once all the waffles are made, transfer them to the oven for 5 minutes to warm through and crisp up while you make the rhubarb compote. Place the rhubarb, orange juice, sugar and vanilla pod in a medium saucepan and bring gently to the boil. Once bubbling, reduce the temperature and cook over a low heat for 15-20 minutes, stirring occasionally. Remove from the heat, take out the vanilla pod, stir and allow the compote to cool for a couple of minutes before spooning over the waffles. Rhubarb oat crumble Serves 4
You can’t go wrong with a rhubarb oat crumble
(Image: Clive Shalice)
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Ingredients For the crumble 100g plain flour 50g rolled oats 50g jumbo oats 25g flaked almonds 100g butter, cut into cubes 50g golden caster sugar For the filling 175g forced rhubarb 100g caster sugar Method Preheat the oven to 200°C/180°C fan/gas mark 6. Put the flour, both types of oats, flaked almonds, butter and sugar in a bowl and press together with your fingers into a crumble texture. Sprinkle on to a lined baking tray and bake for 10 minutes. Meanwhile, cut the rhubarb into pieces and place in an ovenproof dish with 4 tablespoons of water. Sprinkle with the sugar and roast for 10-15 minutes, until the rhubarb is soft but still holding its shape. Remove from the oven. Scatter the topping over the roasted rhubarb. Return to the oven for another 15-20 minutes until the topping is golden. For all the latest lifestyle news, sign up to our daily newsletter here.Story SavedYou can find this story in  My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterCommentMore OnFood
