The new season Rhubarb is out and I have come round to the taste of this little vegetable having once been so bold as to call it poor people’s dessert. In my defense this was the 1970’s and desserts from a packet represented the height of sophistication while anything from the garden did not quite seem so cool. A clip on the ear brought me to my senses and now I’m quite fond of this and anything else that I can successfully grow.
This bake is delicious; the syrup adds a lovely dimension and the base recipe can be used for any fruit from the garden. The Rhubarb does need to be poached in advance to soften it and add some sweetness, raspberries, blueberries or other berries would not need it and could be just pushed into the cake mix raw, before baking.
The poached Rhubarb would work equally well served with some custard and cream and brought to even greater deliciousness with some praline or nut brittle sprinkled over the top.
6 sticks of Rhubarb, washed trimmed and cut into 3” lengths
2” ginger peeled and grated.
30ml Cointreau or Grand Marnier
Add all the ingredients to a pot and bring to a gentle boil.
Stir at first to dissolve the sugar then turn right down low and cook for about 7 minutes
until the rhubarb is cooked. Don’t over cook as the pieces of rhubarb must keep their shape.
4oz gluten free flour
1 tsp vanilla extract
4oz coconut palm sugar
Beat the butter and sugar together until light and creamy
Add the eggs one by one and beat until incorporated
Beat in the vanilla and then flour
Spread out into a 6” by 6” cake tin
Press the Rhubarb into the mix
Bake at 180C for about 15-20 minutes until cooked in the centre
Leave to cool slightly before cutting and serving with the leftover syrup.