200g forced rhubarb stems
1 teaspoon ginger powder
1 teaspoon caraway seeds
150g self raising flour
1. Line a small baking tin with non stick paper
2. Wash and trim the rhubarb and cut it to fit the tray. Place in in the baking tray.
3. Beat the sugar and butter into a cream, slowly add the eggs and flour along with the ginger and caraway to make a sponge mixture.
4. Carefully spread this on top of the rhubarb and bake on 160 degrees until a skewer comes out clean. Leave to rest in the tray for a few minutes before turning out onto a board for cutting or cooling for later use.
Very lovely served still warm with a little vanilla cream.
100g brown sugar
2 egg whites and 2 yolks
pinch of salt
250 ml double cream
For the rhubarab puree
Wash, trim and roughly chop the rhubarb, Add the 100g light brown sugar and place together in a small pan with a well fitting lid. Bring to a low heat and cook for around 5 minutes until the rhubarb has softened. Blend and set aside. You can add a little star anise to the cooking process but remember to take it out before you blend the puree!
For the semi-freddo
Firstly, whip the egg whites to the firm peaks stage with a pinch of salt. Then whip the yolks with 50g sugar until light and frothy. Finally whip the cream until just nicely thickened – late ribbon stage – and fold these all together along with the cooled rhubarb puree.
Place the mixture into a cling film lined container or terrine mould or even individual moulds and freeze for at least 3 hours.
Remove from the freezer, slice and serve. If you make this in advance its well worth taking it out of the freezer 10 minutes before you want to serve it.
For the salsa
100g forced rhubarb, washed and trimmed.
A little sugar
2 spring onions
1 clove garlic
20 ml rape seed oil
1 teaspoon corriander seeds
a pinch of chilli flakes
sprig of chopped parsely
For the drop scones
150g self raising wholemeal flour
1 small egg
A little milk
You will also need a couple of fillets of smoked mackerel.
For the salsa
1. Toast the coriander seeds and lightly crush. Finely chop the spring onion, garlic and the rhubarb. Mix together with the chilli, oil, chopped parsley and a little sugar. Leave to macerate for at least 15 minutes.
2. Melt half the butter, and add this to the beaten egg. Add the flour and milk a little at a time to make a thick batter.
3. Put the other half of the butter in a non stick frying pan and get this to a moderate heat. Spoon desertspoonfulls of the batter into the hot pan and cook on one side until they puff up and coulour on the underside nicely. Flip them over and cook for another minute or two until nicely firm.
4. Place a pice of boneless smoked mackerel on top of each warm drop scone and add a teaspoonful of salsa, and if you like, a little sour cream.
2 sticks of forced rhubarb
6 slices good air dried ham
1 small tub of ricotta cheese
1 teaspoon good local runny honey
Some great olive oil
Salt and pepper
Simply shave the rhubarb sticks with a vegetable peeler, drain the ricotta and arrange the slices of ham, ricotta and rhubarb on a serving platter.
Drizzle with oil and honey, sprinkle with thyme and season before serving.