Tuesday, 8 June 2010
A nice thing to do with rhubarb
So by now it's possible that you have a lump of Delia Smith's Quick Flaky Pastry in your fridge and you're, like: "I can't eat any more sausage rolls."
If that's the case, you might like to take advantage of there being rhubarb around at the moment and making one of these pastry rhubarb thingies.
It's as easy as it looks and it is nicked off Nigel Slater's Simple Suppers - in the episode where he wanders into his garden and yonks out of the ground a hundredweight of rhubarb, like that's how he goes shoppping for stuff.
Anyway. Roll out a square of pastry and cut the rhubarb into lengths. Arrange in a row along the pastry and cover generously with sugar.
You could also brush it with butter if you wanted. Put in the oven at about 200 for 25 minutes and serve with creme fraiche I suppose. I floured my baking sheet before baking the pastry because I am neurotic about things sticking to the bottom.
You can variagate this thing however you like: I think next time I might mush my rhubarb up a bit in a pan with some sugar and a splash of water, to make a rough compote, then spread that on the pastry and then bake it, just because rhubarb all in a row like this can be a bit stringy.
p.s. As you can see - my camera is working again!!!! It's a miracle and all thanks to advice passed on to me through Facebook and Twitter. Who said the internet was shit?!