The Little Things: Rhubarb, Ginger and Cake

This weekend I was inspired by Rachel Khoo’s article in ES Magazine to buy some rhubarb and rediscover this long-stemmed pinky green joy. As I type, I’m munching away at a bowl of rhubarb with poached pears, ginger and, in a last-minute moment of madness, a slice of lemon traybake. My brother made it the other day and it’s getting a bit stale, but the hot rhubarb/pear combination proved the perfect tonic to its dryness by falling all over it and softening it right up. The ginger also highlighted the citrus in the cake.


Rhubarb and Cake

I know it looks disgusting, but the tart sharp flavour of rhubarb is truly irresistible.

How to do it:

Peel some rhubarb and cut into inch-long strips. Cut a ripe conference pear, peeled or not, into similar length strips and put both into a small saucepan.

Add some ginger, around 1tsp, though this depends on how fiery you like it – either freshly grated ginger or ground ginger is fine. Pour in about an inch of liquid – this can be fruit juice, cold herbal tea, rooibos tea, green tea, really anything. For this I used elderflower presse which was delicate and fragrant.

Cook on a medium heat for about 10-15 minutes. It’s ready just when the rhubarb is losing its shape and becoming nice and mushy.

Enjoy with hot custard, plain yogurt, vanilla ice cream or, in my case, stale cake. Delicious.


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