There’s been a lot of publicity about Yorkshire Forced Rhubarb. I bought 400g in Waitrose and made a compote together with three Braeburn apples which were looking past their best.
I sliced the rhubarb into 3cm lengths and peeled, cored and sliced the apples.
Microwave on high for about 7 minutes. Stir and cook for a further minute or so.
I then added sugar and honey to taste.
Could be served warm with Birds Custard; but I cooled mine, stored it in the fridge, and served it for breakfast with Greek yogurt, granola and mixed seeds.
Now that Lidl have added strawberries to its mixed frozen soft fruit (although it does now contain cherries which is some form of compensation), I have discovered an alternative (and inexpensive source of good summer fruit at Sainsburys). Sainsburys is currently selling two 500g bags of ‘Summer Fruits‘ for £4. The ingredients are: “Raspberry (25%), Blackberry (25%), Blackcurrant (25%), Redcurrant (25%)” – so no strawberries there!
I made a fruit compote using a 500g bag of Summer Fruits and 5 small cox apples (pealed, cored and sliced):
Microwave the apples on ‘high’, with a tablespoon of water, for 4 minutes. Mix the cooked apples with the frozen fruit, and when defrosted, microwave on ‘high’ for 4 minutes. Stir and microwave on ‘high’ for a further 1.5 minutes. Leave to cool.
Can be stored in the fridge for at least a week. Excellent served with Greek yogurt and granola.
Toad in the hole with left-over braised red cabbage.
This time I made the toad in the hole using goose fat (another left-over) instead of oil – I think it improved the flavour and the ‘crunchiness’. I also used normal sized sausages (two each).
The red cabbage was mainly consumed on Christmas Day. Then some it disappeared in roast goose sandwiches – wholemeal bread, mayonnaise, slices of roast goose, apple sauce, cold braised red cabbage and lettuce – delicious! The remainder accompanied the toad in the hole.
Enough for 6 as a side dish:
- 500g shredded red cabbage
- 1 large onion (sliced)
- 2 apples (peeled, cored and sliced – I used 2 cox’s apples which were past their best (a bit soft))
- 1 clove garlic (crushed)
- A pinch of freshly grated nutmeg
- A generous pinch of cinnamon
- 6 juniper berries (ground/crushed)
- 1 tbsp wine vinegar
- 1 tbsp brown sugar
- black pepper
- 3 tbsp water
Mix together all the ingredients in a large bowl. Tip into an oven-proof casserole dish. Cook in the oven at 150C (Gas Mark 2) for at least two hours. Stir occasionally and add more water if necessary. Can be frozen, or kept in the fridge for about a week. Easily reheats in the microwave.
I made this with:
- 3 sticks of rhubarb (cut into 3cm lengths)
- 3 cox’s apples (peeled, cored and thickly sliced)
- 2 tbsp water
- 2 tsp castor sugar
- 500g frozen raspberries (£2.29 from Lidl) defrosted
Put the rhubarb and apples in a microwavable dish. Add the water and sugar. Cover, and cook at 750W for 3 minutes. Stir and cook for another 2 minutes (at 750W).
Add the raspberries, stir in, and cook (at 750W) for 4 minutes. Stir and cook for further 2 minutes (at 750W). Cooking time will be longer if you leave the rhubarb and apple mixture to cool before adding the raspberries (or add the raspberries while still partly frozen).
Leave to cool and store in the fridge. Makes about 1 litre of compote.