Monday 14 May 2012

4.0 on the Rickett Scale



Inspired by something written recently by Elaine Rickett on UK Veg Gardeners, I went out and harvested some of my rhubarb today. Elaine wrote that supermarket-purchased rhubarb worked out at 50p per stick. My 8 sticks were not as impressive as Elaine's but they are still worth £4.00 according to her reckoning (which I have nicknamed The Rickett Scale - you know, like the Richter Scale...).


My rhubarb was cooked in my favourite way - with orange and ginger. I know I have written about this before, but this time I have remembered to take some photos, so I'm going to give this wonderful combination another plug!

I cut the rhubarb into pieces about 3cm long and put it into a gratin dish along with a couple of pieces of peeled fresh ginger and a whole orange. I squeezed the juice of the orange all over the rhubarb and then put the remaining flesh and peel in the dish too. Formerly I would have added a couple of spoonfuls of brown sugar at this point, but since we now know that my wife Jane is diabetic I used some Sweet Freedom natural fruit syrup instead. This has 25% less calories than sugar and low GI too, so it is ideal for diabetics.


The dish was then covered in baking-foil and put into a medium oven (approx 140C) for about 45 minutes. Cooking time depends a lot on the rhubarb itself, taking anywhere from 30 minutes to an hour. You just have to keep checking it.


Test the rhubarb with the point of a knife. When it is cooked it should be nice and tender, but not falling apart. Unfortunately it does tend to lose as lot of its colour too. Mine is naturally quite a green variety, but of course many types are pink or bright red.


When the rhubarb is cooked, allow it to cool a little, then remove the pieces of ginger and orange. Test to see if it is sweet enough, and add more sugar / syrup if desired.


I would normally eat my rhubarb with custard, but on this occasion we took the opportunity to try some Frank's Diabetic Vanilla ice cream, which we have recently discovered. And very nice it was too!

15 comments:

  1. Now that does look good! I think I've made a terrible mistake with my Rhubarb this year :/

    http://tiaioto.blogspot.co.uk/2012/05/to-weed-or-not-to-weed.html

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    1. Hi Hannah Louise; I read what you have written about your "portable" rhubarb. (Tried to leave a comment, but Blogger wouldn't let me). If I were you I wouldn't aim to harvest any rhubarb this year. Let the plant settle into its new home and build up strength for next year.

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    2. thanks for your advice, its much appreciated! I'll have to resist! not sure why you couldn't comment!

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  2. Ha ha very good - fame at last! I cooked all the rhubarb that I picked in one big batch in just a sugar syrup (I never thought about orange at the time). Then I divided it into Chinese Take Away cartons so I can have some every day - very good for the bowels you know!

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  3. Well, I bought some at Lidl (here in Belgium) and I had 10 sticks for €1.79 (if I remember correctly).
    I promptly made a crumble which was devine. But I think I'm giving your recipe a try next time.

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  4. Phil saw some rhubarb at one of the grocery stores I went to this weekend and made me buy some. I bought 3 big pieces and it was over $4! Anyway, he wantes a strawberry/rhubarb pie but I think your recipe here looks better and I can just imagine how good it will be with that vanilla ice cream on it.

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  5. you posted this just as we were putting ours (to your recipe) in the oven, will keep this recipe and method now, hope your not expecting royalties?

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  6. I love rhubarb and orange together. I'm waiting to pick my rhubarb and try roasting it, can't wait!

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  7. Hi Mark, I like your idea's on using rhubarb. I'm hoping to plant some next year! Cheers, Jenni

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  8. It looks delicious. I made some rhubarb bars recently. They were OK. But I can't wait for rhubarb and strawberry pie.

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  9. I've never had rhubarb but with all the rhubarb postings lately perhaps I will get a plant and give it a whirl

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  10. I love rhubarb either as the garden plant or something to eat! Delicious.

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  11. Now I have to look as see what Rhubarb costs here - oh the savings I can make cutting it from my mums plants - I must make your dish I always seem to end up stewing my rhubarb just with sugar either to eat with yoghurt or to make crumble with - time for a change I think.

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  12. Need to plant some, I'm thinking an Indian inspired rhubarb pickle or chutney will be fantastic. Not with ice cream of course!

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  13. No matter the size, Rhubarb is always a treat!

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