Rhubarb and Ricotta Meringue
1. Take a large pastry cutter or chef's ring. Place it on a flat serving plate. Spoon the rhubarb inside. 2. Place the cream, ricotta and icing sugar in a medium bowl. Mix well. 3. Spoon the cream and ricotta mixture on top of the rhubarb. 4. ... [... more]
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Rhubarb compote meringue
1. Gently melt the butter in a pan and sauté the rhubarb for 5-6 minutes, or until soft. 3. Remove from the heat, and if desired purée in a mini-food processor until smooth. 4. Place the meringue nests onto serving plates and spoon the [... more]
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Rhubarb Tarts
3. Wash the ten rhubarb stalks well and cut into 4cm/11/2in pieces. 4. Place the rhubarb in stainless steel saucepan (don t add water) and add raw sugar, enough to suit your taste. Shake the saucepan. 5. Cook the rhubarb with lid on stirring ... [... more]
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Rhubarb crumble
2. Gently melt the butter in a pan and sauté the rhubarb for 5-6 minutes, to soften. 3. Add the sugar and white wine and heat gently for a few minutes. 4. To make the crumble topping, place the flour and butter into a bowl and work together until . [... more]
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Orange and Rhubarb Plate
2. In a large pan, gently fry the ginger in half of the butter. Add the rhubarb, orange juice, zest and sugar. Place the lid on the pan and simmer gently for around 30 minutes until soft. Leave to cool. 4. While the rhubarb is cooking, butter ... [... more]
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Rhubarb crumble
2. Place the chunks of rhubarb into a small pan, over a low-to-moderate heat, with the caster sugar and the water. Simmer for 4-6 minutes, or until the rhubarb has softened. 3. Place the rhubarb mixture into a small gratin dish or ramekin. 4. ... [... more]
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Rhubarb Compote
1. Heat the sugar in a large non-stick frying pan until dissolved. 2. Pour in the red wine and add the rhubarb, shaking the pan to coat the rhubarb. 4. Remove the rhubarb using a slotted spoon and transfer to a serving plate. 5. Heat the ... [... more]
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Rhubarb Crumble with Vanilla Custard
1 can of stewed rhubarb, drained of all but a third of liquid 1. Place the muesli on a baking tray and roast for 5-10 minutes until golden and warm, 180C/ 4. To make the vanilla custard, mix the vanilla seeds into the ready-made custard and ... [... more]
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Rhubarb Soup
1. Put the rhubarb and all the other ingredients, except the mascarpone, in a pan. 4. Reduce the remaining juice for one minute and add to the rhubarb. 1 stalk rhubarb, cut into 2.5cm/1in pieces at an angle 2. Simmer for 3-4 minutes until the ... [... more]
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Rhubarb and Ricotta Meringue
1. Take a large pastry cutter or chef's ring. Place it on a flat serving plate. Spoon the rhubarb inside. 2. Place the cream, ricotta and icing sugar in a medium bowl. Mix well. 3. Spoon the cream and ricotta mixture on top of the rhubarb. 4. ... [... more]
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Baked rhubarb compote
1. Cut the rhubarb into 3cm/1in lengths and mix with the sugar and vanilla. 2. Leave to macerate for a minimum of one hour or overnight if possible. 4. Lightly butter a baking dish, drain the rhubarb and pack it in. Cover tightly with foil and ... [... more]
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Rhubarb Sundae
1. Place the rhubarb, sugar, vanilla pod and wine in a medium saucepan and simmer for 6-8 minutes or until the rhubarb breaks down and softens. 2. In a medium bowl whip the double cream until stiff, then gently fold in the custard. Chill until ... [... more]
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