Posts Tagged ‘Rhubarb’

Natoora’s Market Report

Yorkshire is the home of many great things – Sean Bean for example. But even more tasty (in our opinion) is the magnificent Yorkshire Rhubarb, now available and tasting superb.

The natural rhubarb season starts in April, but until then we can enjoy forced rhubarb. These blushing stems are cultivated in candlelit tunnels which provide the ideal conditions to ‘force’ the rhubarb out early. Most of the UK’s rhubarb is grown in the ‘Rhubarb Triangle’, which currently has ‘Protected Designation of Origin’ status. We source all our rhubarb from a family farm in the triangle. from David and Jonathan Westwood, who have been farming rhubarb in Wakefield since the 1800s.

Their pretty pink, tangy stems are the perfect winter pick-me-up; Firm, sharp and simply delicious enjoyed in hot winter puddings, jelly or even cocktails! Visit our blog for more recipe inspiration.

Our rhubarb is not only fantastically fresh and incredible quality, it’s even cheaper than the supermarket offerings:

Waitrose Rhubarb: £7.98/kg
Natoora English Rhubarb: £5.90/kg

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Romance in a glass…

Makes 2 glasses
375g rhubarb
55g caster sugar
500ml water
125ml pink Champagne
5g or 3 sheets of gelatine, prepared as per instructions

Place the rhubarb in a pan, adding the sugar and water. Bring to the boil and simmer for 20 minutes. Remove from the heat and allow to cool completely.

Put the cooked rhubarb into a fine sieve over a large bowl. Let the juice drip for around 10 minutes but do not force the rhubarb through. Measure 250ml of the strained juice and put in a small pan.

Prepare the gelatine according to the packet instructions. If using sheet gelatine, gently squeeze to remove excess water. Add to the rhubarb juice and heat gently until dissolved completely, making sure not to boil. Leave to cool.

Add the Champagne and gently mix. Divide between your two glasses and chill for a minimum of four hours.

Serve with amaretti biscuits. To avoid waste, try using the cooked rhubarb in a crumble.

A delicious take on this classic winter warmer…

900g rhubarb
110g caster sugar
1tsp freshly ground ginger
100g whole almonds
75g butter
175g self-raising flour
2tsp ground cinnamon
1tsp ground ginger
100g demerara sugar

Wash the rhubarb, trim off the leaves and cut the stalks roughly into 1 inch chunks. Toss them in a bowl with the sugar and freshly grated root ginger, then place them in the baking dish and keep on the side.

Place the butter, sifted flour, cinnamon, ground ginger and sugar in the processor and mix until it resembles crumbs. Add the almonds and process again at medium speed until they’re roughly chopped.

Now press the rhubarb with your hands to spread it nicely. Then top with the crumble and press it down quite firmly all over; the more tightly it is packed together the crisper it will be. Then finish off by lightly running a fork all over the surface.

Bake the crumble on the centre shelf of the oven for 35-40 minutes at 200*C until the topping is golden brown. Leave it to rest for 10 minutes before serving with custard, cream or ice cream.

The great Yorkshire forced rhubarb is back and tasting as superb as ever. Read on to find out what makes this vegetable so special…

Taste: Wonderfully tart, this perennial vegetable is a seasonal jewel and is rightly considered an essential ingredient in the kitchen. It works wonderfully in desserts but its tartness is an interesting pairing to white meats and fish.

Region: We get the first rhubarb of the season from Yorkshire, who recently got the EU protected status for their beautifully sweet forced variety.

Quality: We only buy the absolute finest rhubarb available in the market.

Season: Rhubarb is a spring vegetable, but what you see at the moment is the indoor forced variety. Bright pink in colour, it bears a sweeter and more delicate flavour compared to the later outdoor crops.

Cost: We always let you know the price per kg so you can easily compare our prices. This superb rhubarb is not only better quality, but also cheaper than what is found in the supermarket.

Natoora “English Rhubarb” £7.95/kg

Ocado “Rhubarb Waitrose” £8.73/kg

In need of some inspiration for Mother’s Day?

Mum’s everywhere are probably looking forward to a bit of rest and a big treat on Sunday 14th and we have a few ideas up our sleeve to help make sure that happens…

Thanks to home foodie and blogger Beth Sachs of Jam and Clotted Cream, we have created two delicious recipe boxes for hard-working mums. Inside you’ll find all the main ingredients to create a delicious treat…

	Mother’s Day Brunch Box (even the kids can help with this one!) All the ingredients to make Spanish style scrambled eggs, sweet rhubarb muffins and home-made pear and apple smoothies. £42.95/box
	Mother’s Day 3 Course Recipe Box Treat your mum to a 3 course meal at home! For starters is a refreshing endive, pear and roquefort salad followed by succulent lemon roast chicken and sides. Dessert will be tangy rhubarb and ginger crumble (plus a bottle of prosecco!) £89.95/box

Recipe: Rhubarb Delight

Serves 4

16 Thin Stalks of Rhubarb
200g Caster Sugar
2 Tbsp Water
200g Mascarpone
180ml Double Cream
2 Tsp Finely Grated Orange Rind
2 Tsp Gelatine
60ml Freshly Squeezed Orange Juice
2 Blood Oranges (optional)

First wash the rhubarb, scrubbing away any dirt. Cut away the leaves and white part of the stalk, then slice into 3cm pieces.

Heat a medium pan and add the rhubarb with 100g of the caster sugar and 1 tablespoon of water. Stir until the sugar is dissolved, then bring to the boil, simmer and cover for 10 minutes until thickened. Transfer to a bowl and leave to cool, then refrigerate.

Now in a small heatproof jug, add 1 tablespoon of water and sprinkle gelatine over the top. Stand the jug in a pan of simmering water, stirring the liquid until the gelatine is dissolved. Remove from the heat and stir in the orange juice.

Beat the mascarpone with 100g caster sugar until smooth. Add the cream and orange rind and beat until. Then beat the warm gelatine mixture into the mixture until combined.

Now the rhubarb is cooled, dived the mixture into eight serving glasses. Divide the creamy mixture evenly over the rhubarb and refrigerate for 3 hours or until set.

Serve decorated with fresh orange segments.