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Briony's Rhubarb Three Ways!

PICKLED RHUBARB

Ingredients:
250ml apple cider vinegar
200ml water
250g golden caster sugar
15g fine salt
200g rhubarb
6 cardamom pods
Zest of a lemon

Method:
1. Chop the rhubarb into 陆cm slices. Place in a sterilised jam jar with the seeds from the cardamom pods and the zest of a lemon.

2. In a pan, combine the vinegar, water, sugar and salt. Heat until boiling then pour into the jar with the rhubarb. Seal and leave for 24 hours before tucking in.

RHUBARB CORDIAL (Makes 500ml)

Ingredients:
300g caster sugar
300ml water
Zest and juice of an orange and lemon
450g rhubarb
1 heaped tsp juniper berries

Method:
1. In a pan, heat the sugar and water until simmering. Chop the rhubarb into 2cm chunks. Add to the pan with the zest and juice of an orange and lemon and the juniper berries. Heat until the rhubarb has broken down, about 10 minutes.

2. Pour the mixture through a sieve into a bowl then transfer the cordial to a sterilised airtight container like a jam jar. Leave to cool completely then store in the fridge before serving.

RHUBARB MERINGUE PIE (Serves 8-10 people)

Ingredients:
1 x 320g ready made shortcrust pastry

For the curd:
400g rhubarb
75ml water
2 large eggs and 1 egg yolk
175g caster sugar
2 tsp cornflour
40g unsalted butter
陆 tsp vanilla extract

For the meringue:
4 egg whites
录 tsp cream of tartar
200g caster sugar

Method:
1. Preheat your oven to 180C fan/200C. Line a tart tin with the pastry, making sure to press into the bottom. Take a piece of parchment paper bigger than the tart tin and scrunch into a ball. Unfold and place in the pastry case. Fill with baking beans or uncooked rice. Place in the oven for 20 minutes.

2. Remove the pastry base from the oven then take out the parchment paper and baking beans/rice. Prick the base with a fork all over and trim off any excess pastry. Pop back in the oven and bake for a further 15 minutes. Remove the base then turn the oven down to 150C fan/170C.

3. To make the curd, chop the rhubarb into 1cm chunks then place in a pan with the water. Heat for 5-10 minutes until the fruit has broken down then use a stick blender to blitz into a smooth puree. In a bowl, whisk together the eggs, egg yolk, sugar, cornflour and vanilla extract. Add the rhubarb puree to the bowl and whisk to combine, then return to the pan with the butter. Heat gently for 10 minutes, whisking regularly until thick and glossy.

4. To make the meringue, whisk the egg whites and cream of tartar until foamy then add the sugar a teaspoon at a time. Whisk on a high setting until thick and glossy.

5. To assemble the pie, pour the curd into the base. Then top with the meringue, using a fork to cover the curd. Place in the oven for 15-20 minutes and tuck in when cooled.

Enjoy!

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