Rhubarb 'Robinsons Giant'
(Rheum rhabarbarum)
Massive stalks, red at the base fading to green at the top. Smooth ribbed, with the occasional stalk showing red all the way through. Stalks produced per plant may not be abundant, but the actual weight harvested per plant is still excellent. Some stalks can weigh up to 200 grams, measure up to 70 cm long and have a diameter up to 4 cm across.
Crown division is carried out in early Spring, just as the new growth stirs, with the plants being lifted every 4 years to ensure maximum vigour. Late Spring is the primary season for harvesting rhubarb: depending on the season, early Autumn will often deliver a second harvest.
Prime stalks are pulled from the base, to release the heel, taken sequentially over a 4-6 week period. If a stalk is overmature it becomes pithy and is left on the plant: the best way to test this is to squeeze, as it will feel spongy. No more than 2/3 of the stems are taken, ensuring enough foliage remains to allow the plant to rejuvenate. Overpicking results in plant decline and death.
Rhubarb Compote
Crockpots may be a deeply unfashionable appliance for some, but it does cook rhubarb perfectly. The low, wrap-around heat is ideal for cooking this type of fruit without any added water: the final flavour is pure and undiluted.
Chop the rhubarb into short chunks and weigh it, adding 1/3 cup white sugar for each 500gr of rhubarb. Toss the fruit and sugar into the crockpot, along with a good handful of diced home-made peel. Cook on Low for 2 hours, then stir hourly until soft - 3-4 hours. Stop just before the chunks start to collapse.
Additions: a dash of orange oil at the start of cooking or a larger dash of rose/orange blossom water once cooked. A handful of chopped crystallised ginger at the end is good, but don't add this at the start as the ginger flavour will become too diluted: diced fresh root ginger added at the start though still packs a punch when cooked. Ground cardamom to finish is also worth trying.
Rhubarb Compote and Carrot Halva go well together - a good contrast of flavours.
Rhubarb & Polenta Cake
The yellow of the polenta & grits provides a bright foil for the pink rhubarb, whilst adding extra texture to the cake.
- 125gr butter
- 1/2 cup caster sugar
- 2 eggs
- 1/2ts vanilla
- 1 cup flour
- 1/2 cup dry polenta (fine texture)
- 1/2 cup dry grits (coarse texture)
- 1ts each baking powder, baking soda & salt
- 2ts cardamom (or 1tb ginger)
- 1 cup yoghurt
Finely chop 600gr rhubarb, toss with 1/2 cup caster sugar & rest 20 min - no longer or will be too juicy.
Cream butter & sugar then add eggs, singly, with vanilla. Fold in sifted dry ingredients with yoghurt, alternately, then rhubarb with juice. Don't overmix. Pour into lined & greased 25cm springform pan. Bake at 170deg for 70min: will be dark gold all over when ready. Cool completely in the tin before turning out.
More Cakes : Apple & Cinnamon, Beetroot & Chocolate, Pear & Pecan
