I love rhubarb. I love it in sweet things like cakes or tarts or crumbles and I love it in savoury dishes, too. Since it was Sunday yesterday and we had such a nice day I thought I make some dessert for Jono and myself.
Simple and quick and all you need is
A roll of puff pastry
about 250g. rhubarb
2-3 tbsp. caster sugar
Keep the trimmings from the rhubarb, put them into a small pot and add a tiny little bit of water and 2tbsp caster sugar and a squeeze of lemon juice
1/4 tsp. of ground cinnamon
good vanilla icecream
Roll out the puff pastry and prick it all over with a fork. Cut four rectangles and put them on to a non-stick or heavy baking tray, spacing them out well. Cut the rhubarb into 11cm lengths and lay them on top of the puff pastry as close together as you can, leaving a rim of about half a cm around.
Pre-heat the oven to 220°C/425°F/gas mark 7. Sprinkle the caster sugar evenly over the rhubarb and bake the tarts for about 15-20 minutes until the pastry is crisp (this depends on your oven. My tarts were in for almost 45 minutes, but then, my oven is very temperamental!)The rhubarb should not colour at all!
Meanwhile put the rhubarb trimmings in a pan along with the sugar and simmer it together for 8-10 minutes, stirring every so often. Strain the liquid through a fine meshed sieve, pushing all the liquid through with the back of a spoon Boil this liquid until it has reduced by about half and has begun to thicken. Remove from the heat and leave to cool.
Take the tarts out of the oven, finely dust with some ground cinnamon, place a dollop or two of really good vanilla icecream onto each tart and finally spoon some of the rhubarb syrup over. It didn’t take us too long to devour the tarts! They tasted great!
I simply love lemons. They are so versatile. I use them in so many recipes and seeing that lemon drizzle cake is my favourite cake I thought I bake some lemon cupcakes. I tried to find a recipe for real zesty cupcakes but a lot of them had too much butter or too much sugar in them so in the end I used a recipe from Ina Garten
(Barefoot Contessa) but changed it slightly.
All you need is:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup Coconut yoghurt
1 cups sugar
3 large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure lemon extract
1/2 cup vegetable oil
1/4 cup freshly squeezed lemon juice (from 2 lemons)
Preheat the oven to gas mark 6. Put little paper cups into your cupcake try. I have one that makes 12 cakes.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, sugar, the eggs, lemon zest and lemon extract. The recipe called for Greek yoghurt but I only had coconut yoghurt and thought, oh, what the hell. Into the bowl with it! Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Spoon the batter into the paper cups. Bake in the oven for about 30 minutes. Check with a skewer if the cupcakes are done, if there aren’t any crumbs sticking onto the skewer take them out.
Now for the frosting. This was the recipe I used:
250 grams icing sugar, sifted
80 grams unsalted butter, at room temperature
2 tablespoons grated lemon zest
Juice of 1/2 lemon
25 ml whole milk
Beat together the icing sugar, butter, lemon zest and juice on medium-slow speed until the mixture comes together and is well mixed. Turn the mixer down to a slower speed. Slowly pour in the milk, then when it is all incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy (at least 5 minutes). When the cupcakes are cold, spoon the lemon frosting on top and decorate with a little lemon zest.
I did all that but for some reason my frosting turned out to be rather runny than fluffy. It didn’t matter in the end. It tasted nice. The cupcakes were moist and lemony and had the extra crunch of coconut from the yoghurt.