Toasted Rhubarb Pudding Hambleton Hall Recipes

TOASTED RHUBARB PUDDING (HAMBLETON HALL)

Steps:

• Cut the rhubarb into 1/2-inch slices; cover with cold water and poach until tender. Strain rhubarb and conserve the cooking liquid.
• Soak the gelatin in 3 tablespoons cold water.
• Add 2 cups of rhubarb juice to the heavy cream and bring to boil. Remove from heat and set aside.
• Whisk the egg yolks with 1/4 cup of sugar and the flour.
• Stir the hot cream-rhubarb mixture slowly into the yolk mixture and bring to a boil, stirring with wooden spoon. Cook until mixture thickens to the consistency of custard. Stir in dissolved gelatin; cool.
• Combine remaining sugar with 6 tablespoons water and boil until it reaches 235 degrees.
• Beat the whites until soft peaks form; slowly beat in hot syrup. After all syrup is beaten in continue beating for about 1 minute, to cool mixture. Fold whites into rhubarb-cream.
• Spoon half of the rhubarb-cream mixture into an 8- or 9-inch spring form; add rhubarb chunks; top with remaining rhubarb-cream mixture and smooth. Refrigerate for a few hours.
• Just before serving remove ring and place spring form in freezer for 10 to 15 minutes. Sprinkle the top of the pudding generously and evenly with sugar. Run under very hot broiler until sugar caramelizes, less than 2 minutes. sugar. Watch carefully or it will burn (the edges may melt slightly).
• Serve pudding with pureed rhubarb.

STRAWBERRY-RHUBARB BREAD PUDDING

Steps:

• Beat eggs, milk, white sugar, vanilla extract, and lemon juice in a bowl. Combine bread cubes, gingersnap crumbs, strawberries, rhubarb, and cashews in a separate bowl. Pour egg mixture over the bread cube mixture, stir to moisten, and let stand 10 minutes.
• Grease a 9x13-inch baking dish and pour the bread mixture into the dish. Press down on the mixture to slightly compact the bread cubes and make a smooth top; cover dish and refrigerate 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Stir flour, rolled oats, brown sugar, and melted butter in a bowl until mixture is crumbly; spread oats mixture over the bread pudding. If necessary, lightly press topping onto the bread mixture. Cover dish with aluminum foil.
• Bake in the preheated oven until the bread pudding is set, 40 to 45 minutes. Uncover, return to oven, and bake until pudding puffs up and begins to brown on top, 15 to 20 more minutes. Let cool for 30 minutes before serving.

ROASTED RHUBARB

Steps:

• Combine all the ingredients in a baking pan and spread out evenly.
• Bake in preheated oven at 450F until rhubarb is soft but still retains its shape (about 25 minutes).
• Stir, cool slightly, and serve with ice cream or yogurt.

ROASTED RHUBARB

Steps:

• Heat oven to 200C/fan 180C/gas 6. Rinse the rhubarb and shake off the excess water. Trim the ends and cut the rhubarb into little finger-sized pieces. Put the rhubarb in a shallow dish or baking sheet with sides, tip the sugar over, toss together, then shuffle the rhubarb so it's in a single layer.
• Cover with foil and roast for 15 mins. Remove the foil. The sugar should have dissolved, so give everything a little shake and roast for another 5 mins or until tender and the juices are syrupy. Test with a sharp knife; the rhubarb should feel tender, not mushy, and still have kept its shape.

FRESH RHUBARB BREAD PUDDING

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Place bread cubes into a buttered 2 quart casserole dish. Combine the milk and butter in a saucepan, and heat just to the boiling point. Pour over the bread cubes, and let stand for 15 minutes. In a medium bowl, whisk together the eggs, sugar, cinnamon and salt. Stir in rhubarb. Pour over the soaked bread, and stir gently until evenly blended. Sprinkle walnuts over the top.
• Bake for 50 minutes in the preheated oven, until nicely browned on the top. Let stand for 10 minutes before serving.