Rhubarb and ginger cheesecake
By Matt Tebbutt From Saturday Kitchen Ingredients For the poached rhubarb: Rhubarb (cut into batons): 500g/1lb 2oz Grapefruit juice: 1 (from 1 grapefruit) Caster sugar: 40g/1½ oz Star anise: 1 For the biscuit base: …
Tag: rhubarb
Liqourice panna cotta with vanilla-roasted rhubarb and strawberries
By Matt Tebbutt From Saturday Kitchen Method Prepare the Panna Cotta: In a saucepan, combine the double cream, caster sugar, and liquorice sticks. Bring the mixture to a boil. Remove the saucepan from the heat and let …
Pistachio tart with poached rhubarb
By Hasan Semay From Saturday Kitchen Ingredients For the poached rhubarb 500g/1lb 2oz rhubarb, cut into finger length pieces caster sugar, to cover 1 orange, peeled and juice 1 vanilla pod, seeds removed For the pastry 350g/12oz plain flour 250g/9oz …
Rhubarb and ginger trifle
By Matt Tebbutt From Saturday Kitchen Ingredients For the rhubarb and ginger 6 rhubarb sticks, sliced caster sugar (half the weight of the rhubarb) 1 orange, zest strips and juice 2 tbsp grenadine 125ml/4fl oz Madeira few pieces stem ginger, chopped …
Raw cacao gateaux with sour rhubarb and vanilla caramel sauce
By Kirk Haworth From Saturday Kitchen Ingredients For the gateaux 384g/13½oz cashew nuts 500ml/18fl oz coconut milk 105g/3½oz coconut oil 120ml/4fl oz maple syrup 65g/2¼oz raw cacao powder 12g/½oz white miso pinch salt For the poached rhubarb 4 sticks rhubarb, cut into 1cm/½in …
Salted and soused mackerel with almond gazpacho and rhubarb
Indulge in the exquisite Salted and Soused Mackerel, expertly paired with a refreshing Almond Gazpacho and complemented by the delightful tartness of rhubarb. By Adam Byatt From Saturday Kitchen Ingredients For the pickle liquor 150ml/5fl oz …
Choux buns with craquelin and rhubarb jam
By Ravneet Gill From Saturday Kitchen Ingredients For the rhubarb jam 475g/1lb 2oz rhubarb, cut into 5cm/2in pieces 350g/12oz caster sugar 1 tbsp lemon juice For the craquelin 50g/1¾oz demerara sugar 50g/1¾oz unsalted butter, softened 50g/1¾oz strong white flour pinch salt For the …
Poached rhubarb and custard
By Anna Haugh From Saturday Kitchen Ingredients For the poached rhubarb 500g/1lb 2oz forced rhubarb, cut into batons 300ml/10fl oz raspberry wine 100g/3½oz caster sugar For the custard 1 vanilla pod 250ml/9fl oz double cream 290ml/10fl oz full-fat milk 120g/4½oz free-range egg yolks …
Pumpkin and orange kolach with rhubarb chutney
By Olia Hercules From Saturday Kitchen Ingredients For the bread 7g fast-action dried yeast 100g/3½oz plain flour 1½ tsp salt 300g/10½oz pumpkin flesh, cut into 5cm/2in chunks 1 orange, fine zest only 2 free-range eggs, lightly beaten 150g/5½oz caster sugar 450g/1lb strong white …
Goats’ cheese mousse tarts with rhubarb chutney and sour rhubarb sorbet
By Matt Tebbutt From Saturday Kitchen Ingredients To make the candied rhubarb 1 stick pink rhubarb, very thinly sliced 8cm lengths 50g/1¾oz caster sugar For the sour rhubarb sorbet 70g/2½oz caster sugar 350g/12oz green rhubarb 1 lemon, juice …
Pork belly baps with poached rhubarb
By Ols Halas From Saturday Kitchen Ingredients For the pork belly baps 1kg/2lb 4oz pork belly, boneless and skin scored 1 tbsp cider vinegar vegetable oil, for roasting and frying 300g/10½oz mayonnaise 2 tsp smoked paprika squeeze lemon juice 8 brioche buns, cut …
Baked Yorkshire rhubarb, financiers and crème pâtissière
By Shauna Froydenlund From Saturday Kitchen Ingredients For the crème pâtissière 300ml/10fl oz full-fat milk 50g/1¾oz fresh root ginger, peeled and grated 1 vanilla pod, split and seeds scraped 4g agar-agar 4 free-range egg yolks 50g/1¾oz caster sugar 20g/¾oz custard powder 100ml/3½fl oz double …
Rhubarb tart with blood orange sabayon
By Matt Tebbutt From Saturday Kitchen Ingredients For the rhubarb tart 225g/8oz butter 280g/10oz caster sugar, plus extra for decorating 60g/2¼oz ground almonds, plus extra for decorating 150g/5½oz ground pistachios, plus extra for decorating 4 free-range eggs, beaten 40g/1½oz plain flour …