Archive of ‘rhubarb’ category

Sweet Smoothies

As you know, we can’t get enough of a good spring-summer strawberry, so we decided to make our own cool beverages to keep us happy while we laid about in the beautiful sunshine over the bank holiday weekend!

This week we bring to you sweet smoothies: seductive strawberry, crisp pear, sweet rhubarb with an accompaniment of exotically creamy coconut milk, yoghurt, banana and spice. 

Ingredients 
Makes 2 
100g strawberries (cut in to quarters) 
2 small pears (diced) 
1 banana (sliced) 
3 sticks of rhubarb (stewed) 
400ml coconut milk
1 small pot of plain yoghurt 
½ tsp cinnamon 

Method 
- The rhubarb needs to be stewed and cooled, this can be done a few hours in advance. Chop the rhubarb in to bitesize chunks and then put them in to a saucepan with a little water and a spoonful of sugar and gently stew for about 5 minutes. Leave the stewed rhubarb to cool and then put it in to the fridge for an hour. 
- When you are ready to make your smoothie, whizz the strawberries and rhubarb and yoghurt together with the cinnamon in a blender until the mixture is smooth. Pour the mixture in to your glasses equally.  
- Next blend half of the coconut milk, the diced pear and the sliced banana until the mixture is smooth. Pour this blend of fruit on top of the rhubarb and strawberry mixture. 
- Finally, divide the leftover coconut milk between the two glasses so that you have a nice white coconut milk topping. 
- Add a straw and your smoothie is ready to drink!
By Melodie Walter

Rhubarb Rhubarb

This week we feel that we are much in need for some tea and wholesome cake-loving! Why not try making our Rhubarb and Apple Cake one cold and rainy June evening?
Ingredients
8 oz self raising flour
5 oz Demerara sugar
4 oz butter
2 small eggs, beaten
2 large cooking apples, peeled and chopped up roughly
1 tbsp white sugar
4 sticks of rhubarb, medium sized
100ml water
Pinch of salt
Whipped cream, as desired
Method
-       Heat oven to 180C
-       Prepare rhubarb sticks: peel and chop into cube-like pieces and put the water sugar and rhubarb into a pan together and gently heat until soft
-       Mix the dry ingredients into a bowl and rub in butter to make ‘breadcrumbs’
-       Add and mix in the chopped apple and beaten egg
-       In a well-greased oblong cake tin, grease with butter and lay greased grease paper
-       Put in half the cake mixture, then evenly add in the cooked rhubarb and put the second half of the cake mixture, spreading evenly on top
-       Sprinkle on Demerara sugar
-       Bake for 1 hour
-       Serve with whipped cream
By Melodie Walter