Yarn, Yorkshire and All Manner of Wonderful Things!

In Praise of Seasonality!

This year I really want to enjoy local seasonal foods and try new recipes. Local  because the less distance something travels the fresher and nicer it is, and seasonal because I think we have lost something from our culture by having ingredients always available. And new recipes for me,because I love to cook.

The first local and seasonal fruit has just appeared in the green grocers in town,  Yorkshire rhubarb.

This rhubarb has been grown in a specific region of Yorkshire in the dark and so is a lovely delicate pink colour and also sweet and gorgeous.

In honour of the first rhubarb this year I tried a new to me recipe. OH YUM. Rhubarb Cobbler.

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Recipe came from Good Housekeeping with a substitute ingredient  from me..

6oz plain flour

4oz butter

5oz caster sugar

1 1/2lb rhubarb trimmed and cut into bite size chunks

2tbsp cornflour

1/2 tsp cinnamon….I didn’t have any cinnamon (how did I run out of my favourite spice?) so I used Mixed spice.

a little milk and sugar for glazing

METHOD

Put the flour, butter and 1 oz of the sugar in a food processor and blend until you have fine breadcrumb texture. Add 3 tbsp cold water and blend until it comes together. If it is sticky at all roll in some flour and chill for 2o minutes . ( I will be honest here I have never ever bothered to chill pastry, but this was sticky so for once I did, and I could not believe the difference it made,I AM A CONVERT TO PASTRY CHILLING the pastry was divine).

Roll out the pastry leaving the edges ragged and uneven- my edges are always ragged and uneven so this was a breeze. Large enough for a 9inch round, 2 inch deep dish. I only had a cake tin with a detachable bottom, hence the cake liner. Place pastry in the tin with the edges well over the sides .

Toss the rhubarb in the sugar, cornflour and cinnamon (mixed spice). Spoon into the dish. Don’t be tempted to leave out the cornflour it really coats the rhubarb.

Then fold the edges up and over the fruit, as in the picture. Glaze with milk and sprinkle with sugar.

Bake for 5o minutes at 200C, 400F, gas 6,tin on a baking tray. The pastry should be golden brown and juice bubbling around the side.Serve hot with ice cream.

Now I can’t tell a lie- I was guilty of the Bake Off Squat (ie hunkering down to peer through the glass door to check the colour)

I did have a soggy bottom( probably the cake liner to blame), but it was a super yummy soft, cooked, rhubarb infused soggy bottom( None UK readers may need to refer for an understanding of this comment to  the  BBC Great British Bake Off )

What can I say the rhubarb cobbler was DEELICIOUS. Can’t wait to see what is local and in season next for me to try something new with.

 

 

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Comments on: "In Praise of Seasonality!" (2)

  1. Is it really really early fgor rhubarb? Ours comes in late summer, I’m sure?

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