I’ve just bought some new season rhubarb. Young and tender and pink as you like.
I love these slender, forced Timperley stems. They are so tender and not at all stringy like the rhubarb my Mum used to grow. It makes me think that Spring is really on the way.
It’s a real toss-up as to whether I make Ed’s favourite rhubarb crumble or my favourite, this vanilla pannacotta with roasted rhubarb that I originally made for a springtime Aga Living shoot.
So pannacotta it is. I’ll go buy some cream.
Roasted Pink Rhubarb
500g fresh pink Yorkshire Timperley rhubarb
150g caster sugar
1 split vanilla pod
- Chop the Rhubarb into 2cm pieces and put in a shallow oven proof dish
- Sprinkle on the sugar and add the split vanilla pod and mix slightly.
- Cover with foil and bake at 180ºc degrees for 30 minutes or until tender.
- When it has cooled a little drain the syrup into a jug to pour in drinks or over desserts.
2 leaves of gelatine – 2g each
420ml double cream
90g caster sugar
1 large teaspoon of vanilla extract – one with the seeds in – or a vanilla pod
- Put the gelatine in a bowl of cold water to soak.
- Rub the inside of 6 dariole moulds or ramekins with a little sunflower oil.
- In a heavy, non stick pan gently heat the cream and sugar whilst stirring.
- Add the vanilla extract or a split vanilla pod.
- Just after it comes to a simmer and bubbles round the edge take it off the heat.
- Squeeze the excess water from the gelatine and carefully stir it into the cream.
- Pour the mix through a sieve into a jug, then pour into the moulds.
- (You can add a piece of rhubarb to the base of the mould)
- Allow to set in the fridge for 4 or more hours
- Half an hour before you eat them take them out of the fridge for a while to soften.
- Dip them briefly into hot water, slide a sharp knife around the edge and tip onto a plate.
- Spoon the rhubarb pieces and a little of the rhubarb and vanilla syrup over the top
Originally created for Aga Living Magazine.