Take your Bank Holiday baking to the next level this weekend with these Rhubarb and Blood Orange Crumble Bars from the team at Harrogate based farm shop Fodder.
Pairing local grown rhubarb with delicious blood oranges creates a temptingly moreish treat and a perfect project for little bakers this Easter holiday
For more recipe inspiration visit www.fodder.co.uk
Celebrate the last few weeks of the rhubarb season by giving this classic Scottish dessert a very Yorkshire twist!
This recipe from the team at award-winning Harrogate based farm shop Fodder, pairs the famous Yorkshire fruit with toasted hazelnuts, oats and of course whisky to create this delicious variation on a much-loved pudding!
For more recipe inspiration visit Fodder’s website www.fodder.co.uk
It’s rhubarb season! Make the most of this iconic Yorkshire favourite with these Rhubarb Crumble Slices from the team at Yockenthwaite which pairs the famous pink fruit with their award-winning oats and granola to create a seasonal teatime treat.
Yokenthwaite’s range of products are available at farm shops and independent retailers throughout the region as well as online through their website www.yockenthwaitefarm.co.uk
Recipe via @healthytwists
If you’re struggling with a glut of homegrown rhubarb in the garden this summer, this Rhubarb & Ginger Gold Jam recipe from the team at Pennine Brewery is a great way to enjoy this Yorkshire staple.
Using their Pennine Natural Gold beer, this simple jam recipe can be used for puddings or just on your morning toast for many months to come!
For more information about Pennine Brewery’s award winning range visit www.pennine-brewing.co.uk
For a hearty weekend breakfast this Rhubarb Jam Pancake Stack from the team at Masham based Rosebud preserves really hits the spot.
Layer your homemade pancakes with tangy Rhubarb Jam paired with Greek yogurt and a sprinkling of Granola for a truly tasty morning treat.
For more recipe inspiration and to buy online visit www.rosebudpreserves.co.uk
Celebrate the warmer weather and being allowed to host friends in your garden again with this delicious seasonal cocktail from the team at Sloemotion.
Pairing their Hedgerow Gin with Rhubarb & Raspberry with prosecco and elderflower, this fresh and light drink is the perfect accompaniment to the lighter spring nights.
For more recipe inspiration and to buy online visit www.sloemotiondistillery.com
Hail the start of the famous Yorkshire forced rhubarb season with this inspired cocktail from the team at Harrogate based Slingsby Gin. Using their award-winning Rhubarb Gin, this light and fresh cocktail is perfect for cocktail hour now dry January is a distant memory!
1.Tip the rhubarb into a large bowl or pan and add the sugar, lemon zest and juice, and chopped ginger. Finely grate the fresh ginger over the rhubarb. Stir, cover, and leave for a few hours, stirring occasionally.
Put a couple of saucers or small plates in your freezer to chill. Pour the rhubarb mix into a large pan and stir over a medium heat until all the sugar has dissolved, then bring the mix up to a boil.
Cook at a high temperature until the rhubarb is tender and the jam has reached setting point, this should take about 10-15 minutes.
To test the jam for its setting point, drop ½ tsp of the jam ono one of the chilled saucers, and leave for 30 seconds. Gently push with your finger – If the jam wrinkles, it is ready, if not, continue to cook for a couple more minutes and then test again.
When the jam is ready, remove from the heat and leave for 2-3 minutes to cool slightly. Pour into sterilised jars and seal immediately.
# Trim the rhubarb and cut it into 2.5cm (1 in) strips. Put into a pan, and add about 2 tbsp water. Add the butter, sugar and ginger, and slowly simmer away until cooked, about 10 minutes. Remove and discard the ginger, and allow the rhubarb to cool.
# Take out a third of the rhubarb and drain through a sieve or colander, keeping the resulting juice. Put the juice on to the heat to reduce by about two-thirds, then cool.
# Meanwhile, divide the drained rhubarb between four glasses.
# Take the remaining rhubarb and purée in a blender or processor; do not make a fine purée, leave some texture.
# Whip the cream to soft peaks do not over-whip then sweeten with icing sugar to taste. Fold in the rhubarb purée. Using a piping bag with a 1cm (1/2 in) nozzle, pipe the fool mixture in a circular fashion into each glass. Chill for 2 hours only.
# Pour the reduced juice over the top of each glass, and serve.
# Break the biscuits to a crumb by placing them in a bag and beating with a rolling pin.
# Add the melted butter, mix and then press into the base of 4 individual round moulds
# Chop the rhubarb into chunks and place in a pan with 2 tablespoons water and 20g sugar.
# Heat for approximately 5 minutes until very soft.
# Add the drained, soaked gelatine, mix and leave to cool.
# Beat the cheese, sugar and sour cream until smooth, add the stewed rhubarb.
# When the mix is cool fold in the whipped cream and set in the prepared moulds on top of the biscuit base.
# Boil the water and sugar for 5 minutes then add the chopped rhubarb.
# Simmer for 5 minutes, remove from the heat and pass through a fine sieve.
# The syrup may need to be reduced further, depending on its consistency so cook for another 2 minutes until it is sticky.
# Cool and then pour on top of the cheesecake before the syrup sets.
# Simply boil the milk with the split vanilla pod dispersing the seeds throughout the milk.
# Once it has boiled take off the heat.
# Soak the gelatine leaf in cold water and when soft, squeeze dry.
# Add to the milk and mix in with a wooden spoon until melted.
# Remove the vanilla pod.
# Next whisk in the mascarpone and allow it set until sloppy in the fridge.
# Spoon a little of the reserved rhubarb compote from the jellies into the shot glasses then pour over the pannacotta.
Make the most of zingy rhubarb by teaming it with two of its classic flavour combinations, orange and ginger. The gingerbread keeps well in an airtight container for a few days (if you have any leftover, which is unlikely!).
Preheat the oven to 160ºC. Grease and line a 30cm x 20cm brownie (baking) tray, one which holds 1.2 litres (2 pints) of liquid. Put the treacle, milk, butter and sugar in a saucepan and gently heat until the butter and sugar has melted. Remove from the heat and leave to cool slightly, for about 5 mins, then stir in the beaten eggs. Put the flour, bicarbonate of soda, ginger, cinnamon and nutmeg in a large bowl. Tip in the egg/sugar mixture and gently stir until all the ingredients are combined. Pour into the baking tin and bake for about 45 mins, until a cocktail stick inserted into the centre comes out clean. Remove from the oven, leave to cool in the tin for 10-15 mins, then turn out onto a wire rack to cool completely. To make the fool, put the rhubarb, sugar, orange juice and zest in a large pan. Gently heat for about 10-15 mins, until the rhubarb is tender (test by inserting a sharp knife). Remove from the heat and leave to cool. Whisk the cream in a large bowl (don't over-whisk, just do enough so that it is forming soft peaks). Add the rhubarb mixture and gently fold into the cream. Serve the gingerbread cut into squares with a dollop of fool on the side.