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Rhubarb 01

A home-style Rhubarb 01 made with Butter Melted, Brown Sugar, Curd Cheese, Powdered Gelatine, and Double Cream. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 50 g
• 75 g
• 175 g
• 2 tsp
• 150 ml

Method (preview)

1. 1

   Mix the crushed biscuit crumbs with the butter and press them all over the base of the cake tin.

2. 2

   Now put the rhubarb, ginger and sugar in a saucepan, then cover and cook very gently until soft but not too mushy.

3. 3

   In a bowl, beat the eggs, then gradually beat in the cooked rhubarb and juices.

4. 4

   Return the mixture to the saucepan and stir over a low heat until it thickens, but don't allow it to boil or it will curdle.

5. 5

   Remove the pan from the heat, beat in the curd cheese and leave to cool.

6. 6

   Now in a small bowl, mix the gelatine with 2 tablespoons of water.

7. 7

   Leave to soften for a few minutes, then stand the bowl in a pan of hot simmering water and stir until the gelatine liquid is clear, then strain it into the rhubarb mixture.

8. 8

   Next, beat the cream to a soft, floppy consistency, then fold it into the rhubarb mixture and pour it into the prepared tin.

9. 9

   Cover with foil and chill for several hours before serving.