Warm Rhubarb Ginger Sauce Recipes

Steps:

• In 2-quart saucepan, heat sugar and water to boiling, stirring occasionally. Stir in rhubarb; reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until rhubarb is tender and slightly transparent.
• Stir in cinnamon. Serve sauce warm or chilled.

Steps:

• Place the rhubarb, brown sugar, water, ginger and the vanilla bean in a heavy saucepan over medium heat. Bring to a boil, lower the heat and simmer until the rhubarb has nearly dissolved into a puree, about 35 minutes.
• Remove the vanilla bean. Use a paring knife to scrape the vanilla seeds from the pod into the rhubarb.
• Serve the rhubarb warm or cold as a sauce for ice cream or cake, topped with whipped cream or with stiffly whipped cream folded into it.

Steps:

• Heat oven to 180C/160C fan/gas 4. First, make the topping. In a bowl, rub the flour and butter together with your fingertips until it resembles fine breadcrumbs. Add in the oats and sugar, and stir with a wooden spoon to form a coarse crumble.
• Spread out the crumble in an even layer on a baking tray and bake in the centre of the oven for 15 mins until golden, with larger clusters of crumble formed. Once the mixture has cooled slightly, stir through the nuts.
• Next, make the crumble filling. Melt the butter in a heavy-based saucepan, then add the sugar and vanilla, and give everything a good stir. Tip in the apple and cook for 5 mins, stirring constantly, until the apples have turned into a thick purée. Once the apples have broken down, add the rhubarb and ginger. Stir well, then simmer for 5 mins until the rhubarb has just begun to soften. Pour the filling into a bowl and leave to cool.
• Once ready to eat, divide the crumble filling into six individual pie dishes, or one larger dish if you prefer, then top with the crumble topping. Can be assembled a day ahead and kept in the fridge, or frozen. To reheat from frozen, cook for an extra 15 mins until piping hot throughout. Bake in the centre of the oven for 15 mins, until bubbling throughout. Serve with the clotted cream.

Steps:

• For the ginger-rhubarb shrub:
• Combine rhubarb, ginger, vinegar, and sugar in a medium saucepan over medium-high heat. Cover and bring to a boil, then reduce heat to low. Cook, stirring occasionally, until rhubarb is completely broken down and strands are visible, 10-15 minutes.
• Using a fine-mesh sieve or a colander lined with cheesecloth, strain mixture into a glass container. Let cool to room temperature, then chill.
• For each cocktail:
• Combine gin, lime juice, and 1 1/2 ounces reserved ginger-rhubarb shrub in a cocktail shaker. Fill shaker with ice and shake until outside of shaker is frosty, about 30 seconds. Strain into an ice-filled Collins-style glass, filling three-quarters full. Top off with club soda.

Steps:

• Break or cut each rhubarb stalk into 2 or 3 pieces, just so they fit in the saucepan, and set aside. Wash the beets, remove the stalks and leaves (see p.199 for what to do with them), and trim each beet, cutting away the barnacly bits; there's no need to peel. Roughly chop into ¾-inch chunks. Peel the onion and roughly chop it.
• Warm the oil in a decent-sized saucepan or Dutch oven that comes with a tightly fitting lid-I use one of 10 inches diameter-and cook the onion for about 10 minutes over medium-low heat, stirring frequently. It won't soften much in that time, but enough for now.
• Peel and roughly chop the garlic, and stir it into the pan of onions. Cook for about 2 minutes, then stir in the cumin and tumble in the rhubarb and beets. Add the water and salt, turn the heat to high and bring to a boil. Once it's bubbling, turn the heat down, clamp on the lid, and let it all cook at a robust simmer until the beets are utterly, utterly soft. This always takes more time than you'd think: I'd reckon on 1½ hours, though it easily could take longer.
• With a stick blender (and if yours comes with a soup-blending attachment, so much the better), blitz until you have a smooth and velvety ruby soup.
• If the skin's tough, peel the ginger with the tip of a teaspoon, then coarsely grate it onto a plate. Moving fast, get out a piece of paper towel and spoon half the grated ginger into the center, then bring together the edges of the paper and twist. Holding this little swag bag over the soup, press on it to squeeze out the intense juice. Now get another square of paper towel, and do the same with the remaining half of grated ginger. Taste for seasoning, ladle out into waiting bowls, and drizzle over each a little horseradish cream or green tahini sauce as you wish.

Steps:

• Combine rhubarb, sugar, orange juice, and candied ginger in a large glass or ceramic jar. Let stand, 8 hours to overnight.
• Move rhubarb mixture into a pot and bring to a boil over medium-low heat, about 15 minutes. Sweeten with more sugar to taste and pour into a clean jar. Close with a lid and store in the refrigerator for up to 1 week.

Steps:

• In a large microwaveable bowl, (2 1/8 cups) combine rhubarb, brown sugar and ginger. Microwave on high for 5-7 minutes. (700-watt oven) or until rhubarb is tender, stirring occasionally. Add squeeze of lemon juice. Stir and let cool until warm.
• To serve, place scoop of frozen yogurt on angel food cup or wedge. Spoon warm rhubarb sauce all over.
• TIP: Sauce can be made ahead of time, and reheated just before serving. If using field rhubarb, taste, and add more sugar if needed.
• Angel food cups are called a variety of names such as berry cups.