London Fruit And Herb Tea Canada

RHUBARD Custard

The indestructibility Rhubarb is a revelation on our terrace welcome spring and celebrate the rebirth of the phoenix of the vegetables, here's a recipe taken from the English chef Nigel Slater

RECIPE

Remove the leaves from about 750g of rhubarb, then chop the stems and put them in a baking dish with two tablespoons of sugar and water separately. Bake in an oven for 25 minutes, or until they become soft and tender. Prepare the cream by beating with 125g caster sugar 6 egg yellow light to obtain a compound. Heat 600 ml of milk with a vanilla bean portadoli the point of boiling, then pour the egg mixture. Then pour it into clean pot and run it with a wooden spoon over a low heat until the cream begins to thicken. Very important to run forever and do not get too hot. Serve with rhubarb 'lashings' of cream over and get into the mental zone 'comfort food' English.

NOTES

It 'important that the cream is sweeter than usual for two reasons. The first is to provide a contrast to the bitter taste of rhubarb. The second of the two to prevent coagulation.

Giving a twist to the rhubarb adding a spice such as cinnamon, star anise, or pieces of preserved ginger in syrup. Alternatively, you can cover the stems with brown sugar and orange peel, and put everything into the oven. You can also make a modern cream: Mix the cooked fruit and cold cream and adding a newly created half of marscapone.

VERSIONE ITALIANA

Rhubarb , it turns out, is indestructible. A springtime revelation Which Is More Than Welcome On Our terrace. To celebrate the phoenix like rebirth of this vegetable here is Nigel Slater's recipe for rhubarb custard - well there is still a biting wind in the air even if the sun is shining .

THE RECIPE

Discard the leaves from 750g rhubarb, cut the stalks into short lengths and put into a shallow baking dish with 2 heaped tbsp of sugar and a couple of spoonfuls of water. Bake in a hot oven for 25 minutes, or until soft and tender. Make the custard by beating 125g caster sugar with 6 egg yolks till light and fluffy. Warm 600ml of milk with a split vanilla pod to boiling point, then pour it on to the egg mixture. Pour back into the rinsed milk pan and stir over a low heat till the custard starts to thicken slightly. Take great care to stir continuously and not to overheat. Serve the rhubarb with lashings of custard.

THE MAGIC

The custard should be slightly sweeter than usual, partly to contrast the sharpness of the fruit, and partly to stop the two curdling. The two parts of this dessert should be brought together at the last moment – the later the two meet, the better they'll get on.

THE TWIST

Spice your rhubarb with star anise, cinnamon or slices of preserved ginger, or roast the stalks with brown sugar and grated orange zest. Make a modern fool by mixing the cold fruit and custard together, then adding half as much again of mascarpone. Leave the custard and fruit to get cold, then stir the one into the other, add an equal amount of softly whipped cream and you have a sumptuous filling for a tart. Best of all, mix the custard with an equal amount of cream, set with a little leaf gelatine, then serves as a side dish with roast rhubarb.