Sunday, 17 July 2016

Rhubarb Flan

Our 2 rhubarb plants have gone mad this year, so I’m trying to find new things to do with them. This recipe is so easy to make, the rhubarb and vanilla are delicious together and the flavour reminds me of rhubarb and custard sweets. The only problem is when its cut, it looks like a dogs breakfast, so show the flan to your guests before cutting it. It’s so much more delicious than it looks.

Rhubarb Flan 1
Rhubarb Flan 2
Ingredients Method
Shortcrust pastry either homemade or bought.
400g Rhubarb
2 Eggs.
200ml Double Cream.
200g Sugar.
1 tsp Vanilla extract.
Preheat oven 200c/400f/Gas 6Roll out the pastry and line a flan dish, pricking the bottom all over.
Chop the rhubarb into 2cm pieces and scatter over the pastry in a single layer.
Mix the eggs, cream, sugar and vanilla in a bowl and pour over the rhubarb.
Bake for approx 40 minutes.
Serve with crème fraiche or ice-cream.

2 comments:

  1. Try making rhubarb cordial... recipes everywhere!
    Or "rhubarbade"... cook up a pound of rhubarb and a well mashed quarter pound of really fresh ginger in about four pints of water...strain off the liquid into a suitable brew vessel...
    put the rhubarb pulp and mashed ginger back in the pan, add another four pints of water...and do it again... and then twice more... that gives you two gallons.
    Discard the pulp.
    Using the same pan, heat up another four pints of water whilst disolving two lbs of sugar in it... I actually use 2.2lbs [ie...a kilo bag!]
    Add the solution to the bin and a further four pints to make three gallons.
    Let it all cool overnight... add the yeast in the morning.
    Allow it to brew right out [four or five days] and add half a teaspoon of sugar to each bottle... I use Grolsch or Fischer flip top bottles, but you can get collars and Grolsch type stoppers for champagne/pettilant bottles from most bricos and Intermarché.
    The brew is approx 6.3%ABV... alcopops for adults!! Use half the sugar for around 3%ABV [takes two to three days to brew out]... or half a pound of sugar for a 1.5%ABV hot weather refresher [brews out in 36hrs normally]...
    I make a fiery ginger beer in much the same fashion... kilo of ginger and one lemon...
    to add a bit of zing to either... add a half-teaspoon of cayenne powder to the brew at the boiling-up stage... got that ingredient off the back of a bottle of Fentimans!!

    ReplyDelete
  2. Love these ideas, thanks.

    ReplyDelete

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