Much as we love rhubarb crumble and custard it is always good to ring the changes and find other recipes for using rhubarb and there are lots of options, both sweet and savoury. Type rhubarb into your search engine and you will be overwhelmed by the range of recipes to try. If you want to keep things simple make a rhubarb compote by gently poaching the rhubarb until soft, add sugar to taste, plus a little cinnamon or ginger, both of which marry so well; this can be frozen and used in a variety recipes, including rhubarb fool.
In my search for new recipes to try I came across this Rhubarb and Almond Loaf Cake from the Hummingbird Bakery, which was beautifully moist and got the 'thumbs-up' from the tasting team here at Permacuture HQ. My suggestion for this recipe would be to drain any excess juices from the rhubarb after stewing as you may find the mix too 'wet'.
Rhubarb and Almond Loaf Cake
4-5 stalks of rhubarb, chopped into 2cm pieces
70g (2 1/2oz) caster sugar
20g (3/4oz) unsalted butter
190g (7oz) unsalted butter, softened (plus extra for greasing)
140g (5oz) plain flour
190g (7oz) caster sugar
3 large eggs
1tsp baking powder
50g (1 3/4oz) ground almonds
1/2 tsp ground cinnamon
1/2 tsp ground ginger
25ml (1fl oz) whole milk
100g (3 1/2oz) stewed rhubarb (see above)
15g (1/2oz) flaked almonds
One 8.5x17.5cm (3 1/2x 7in) loaf tin with 7.5cm (3in) sides
1. Preheat oven to 170C (325F), Gas mark 3. Grease loaf tin with butter and dust with flour.
2. Place rhubarb in saucepan with sugar, butter and 50ml (1 3/4fl oz) of water. Cook on a medium heat, stirring frequently until rhubarb softens. Remove pan from hob and set aside to cool completely.
3. Using a hand-held electric whisk or freestanding mixer with paddle attachment, cream butter and sugar together until pale and fluffy. Add eggs one at a time mixing well on a medium speed.
4. Sift together flour, baking powder, ground almonds, cinnamon and ginger, then add half the mixture to the creamed butter and eggs, followed by half the milk. Mix well after each addition. Add the remaining dry ingredients and rest of the milk.
5. Stir in the stewed rhubarb so it is mixed evenly. Pour into prepared loaf tin and sprinkle flaked almonds on the top.
6. Bake in the middle of the oven for 50-60 mins. When cooked the sponge should be firm to the touch or a skewer inserted to the middle should come out clean. Allow loaf to cool for a while before turning out onto a wire rack to cool completely.
For rhubarb in the snow, read Maddy Harland's: Forcing Rhubarb - the early signs of spring
Easy recipe for Rhubarb and Vanilla Jam
Picture from wikimedia