The Bishops’ Kitchen – February ’22

Forcing rhubarb involves preventing light from reaching the crowns of the rhubarb plants, which triggers the production of delicious pale stalks perfect for cooking. Forced rhubarb is softer and sweeter than rhubarb harvested in the early summer. It’s a real treat to eat fresh when spring is still on its way and of course, cook.  This month, Richard gives us two recipes for forced rhubarb. Enjoy!

RHUBARB & GINGER MUFFINS

• 350g plain flour
• 1tsp baking powder
• ½tsp salt
• 325g brown sugar
• ½ lemon
• 250ml milk
• 1 orange zest only
• 2 pieces stem ginger  finely chopped
• 1 large egg
• 100g butter, plus 1 tbsp extra melted butter
• 300g rhubarb finely chopped

Method:

In a large mixing bowl place the flour, baking powder, salt and 225g brown sugar. Mix then make a well in centre.
Squeeze a few drops of lemon juice into the milk & set aside for a couple minutes.
Place grated orange zest, ½ the stem ginger, the egg, 100g melted butter & the milk mixture into the bowl & beat thoroughly. Fold in the chopped rhubarb.
Spoon the mixture into the muffin cases, filling each one to the top. In a small bowl place the remaining 100g brown sugar, the extra tbsp of melted butter & the rest of the stem ginger, mix until it looks like a crumble topping, then then sprinkle over the muffins.
Bake for 25 mins @ 180c/gas mark 4 until the sugar turns golden & crispy & the muffins are cooked through.
Serve with warm custard or crème fraiche for a lovely pudding.

RHUBARB & CARDAMON CUSTARD CAKE

• 160g unsalted butter, softened, plus extra for greasing,
• 275g rhubarb
• 190g golden caster sugar
• 5 green cardamom pods
• 3 eggs
• 2tsp vanilla extract
• 3tbsp custard powder
• 200 self raising flour
• 45g soured cream

Pre heat the oven to 170c/gas 3 lightly butter a 900g loaf tin & line the base & sides with baking parchment.

Method:

Cut some of the rhubarb stalks into lengths to snugly fit the width of the loaf tin. Cut the remaining rhubarb into 2cm pieces. Toss all the rhubarb with 30g sugar in a bowl & set aside. Lightly crush the cardamom pods then tip out the black seeds {discarding the husks} & grind to a rough powder in a pestle & mortar.
Beat the butter & remaining 160g sugar together with electric beaters until light & mouse-like. Add the eggs, one by one beating between each addition.  Beat in the ground cardamom, vanilla extract, a pinch of salt & the custard powder.
Fold in the flour then the soured cream & the 2cm rhubarb pieces{reserving the longer lengths} along with any rhubarb juices.
Spoon into the prepared tin & smooth the top. Tightly pack the reserved rhubarb lengths horizontally over the surface.
Bake for 1 hour-1 hour, 10 mins or until a skewer comes out clean. Cover with foil after 50 mins if its browning to much.
Cool in tin for 10 mins then onto a wire rack to cool completely.

All recipes are from village resident, Richard Childs.

Missed a recipe? Click HERE to view Richard’s earlier recipes and other seasonal ideas.

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