3 minute read
Cookery
Another delicious recipe from Denise Phillips
For more recipes and inspiration visit my website: www.jewishcookery.com
Wow - these are an any time snack: a breakfast treat, mini dessert or perfect to add to your lunch box. Rhubarb is now in season, an unusual vegetable that is very often referred to as a fruit. The slightly sour flavour of the rhubarb works well with the caramelised brown sugar that is added with the oats, coconut, and lemon juice to these muffins. And….. you can make this gluten free and it is vegan and nut free too!
You will need a 12-hole muffin tray. Preparation Time: 20 minutes Cooking Time: 30 minutes Makes: 12 small muffins
Ingredients 250g chopped fresh or frozen rhubarb 160g brown sugar, divided in half 4 tablespoons water, divided 1 teaspoon lemon juice 25g corn flour 100g rolled oats (gluten free optional) 80g plain flour 50g shredded coconut 1/2 teaspoon salt 40g melted non-dairy margarine
Method 1. In a large saucepan, combine the rhubarb, 80g brown sugar, 3 tablespoons water and lemon juice. Bring to a boil. Reduce heat to medium; cook and stir for 4-5 minutes or until rhubarb is tender. 2. Combine the cornflour and remaining water until smooth; gradually stir into rhubarb mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat; set aside. 3. In a large bowl, combine the oats, flour, coconut, salt and remaining brown sugar. Stir in non-dairy margarine rhubarb and mix well to combine. 4. Take a heaped tablespoon and insert into the cup cases. Level out the mixture so that it is evenly distributed. 5. Bake at 185° for about 30 minutes or until golden brown. Leave to cool for 5 minutes before serving.
They can also be frozen.
In season with rhubarb
BY DENISE PHILLIPS
The word is out in culinary circles that rhubarb is making a comeback, but as far as I’m concerned it never went out of style. Raw rhubarb is a very tart vegetable which is why it is always cooked with sugar to counteract the sour flavour. Most people think it is a fruit, but it is actually a vegetable cooked sweet not savoury!
Forced rhubarb that looks like crimson celery is in season now until the end of March. It is called ‘forced’ rhubarb because it is lured out of its natural winter hibernation early by forcing it with warmth and darkness, a little like the white asparagus so beloved by the French and Belgians. The stalk remains rose-pink and never gets the green tinge or big canopy of leaves that photosynthesis would allow, so it has a more delicate flavour and a less fibrous texture than the regular outdoor variety of rhubarb which is in available in the summer months.
Rhubarb leaves are poisonous when eaten in large quantities - but don’t worry, the vegetable is normally sold as stalks but trim any leaves should they be attached. To prepare forced rhubarb just trim and wash the stalks and chop, it does not need to be peeled. Simmer with sugar on a low heat without any liquid if you are using it on its own. As rhubarb cooks it releases a lot of moisture so do be cautious not to add to much liquid when poaching, roasting or baking. In my recipe above for rhubarb oat muffins, I have added cornflour and flour to ensure the texture is not soggy. And flavours like ginger, cardamon, star anise and vanilla work well with rhubarb. Since Jewish people love sweet and sour, rhubarb is a great way of meeting their taste buds. Rhubarb makes delicious sharp pickles, chutneys, jam, crumbles, pies, cakes, compotes – a great favourite over Pesach. Ice creams, sorbets, purees, into porridge, add to trifles, challah pudding, muffins, cakes, matzah pudding, cocktails, smoothies and so much more.
Kosher products that use rhubarb include gin, jam, liqueurs, vodka, cordials, and cider.
On a health note, rhubarb is a good source of fibre providing similar amounts to oranges, apples and celery. It is also high in vitamin K which is good for bone health and in aiding the body to process blood clotting and a moderate source of vitamin C.
However, do watch the sugar added!
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