成人快手

Rhubarb Chutney:

Ingredients:

• 400g fresh rhubarb
• 300ml apple cider vinegar
• 200g light brown soft sugar
• 250g sultanas
• 1 tsp ground cinnamon
• 20g fresh grated ginger
• 2 cored and peeled apples
• Juice & zest of 1 orange and 1 lemon

Method:

1. Place the apple cider vinegar, sugar, sultanas, cinnamon, ginger and the juice & zest from lemon and orange into a large saucepan.
2. Bring to the boil and let simmer gently for 10 minutes.
3. Add the rhubarb into the pan, and continue to cook for 15 minutes.
4. Once it's done, pop it in a sterilised jar and place it in a cool, dark place for up to three months.

Top tips:

• If you're using forced rhubarb, which is sweeter, you can reduce the amount of sugar to 120g.
• To find out how to sterilise a jar, click here for 成人快手 Food advice.

Rhubarb & Lentil Curry

Ingredients:

• 400g fresh rhubarb
• 250g puy lentils
• 1 brown onion
• 2 leeks and 2 celery sticks
• 2 garlic cloves
• 2x 400g tins chopped tomatoes
• 1 vegetable stock cube
• 2tsp smoked paprika
• 2tsp turmeric
• 2tsp ground coriander
• 3tsp ground cumin

Method:

1. Heat up oil in a pan, then add your onion, leeks and celery to fry for 5 minutes.
2. Add the garlic and cook for a further 2 minutes.
3. Once the veg is soft, add your spices and cook for a few minutes until fragrant.
4. Then add the stock, the puy lentils, the chopped tomatoes and the rhubarb.
5. Stir well and cook for 20-25 minutes until the rhubarb has started to break down.
6. Serve with basmati rice, a dollop of yoghurt and a sprinkle of fresh coriander.

Top tips:

• You can swap out ingredients that don't suit your taste buds - that's the joy of a curry!

Rhubarb and Custard Muffins:

Ingredients (Makes 12):

• 300g self raising flour
• 150g golden caster sugar
• 50g custard powder
• 125g unsalted butter, melted
• 2 large eggs
• 230g natural yogurt
• 400g fresh rhubarb
• 150g custard
• 50g demerara sugar

Method:

1. Preheat your oven to 180C fan/200C, or gas mark 6. Line a cupcake tray with 12 cases.
2. In a bowl, add the flour, sugar and custard powder then mix to combine.
3. In another bowl, mix the butter, eggs and yoghurt.
4. Tip the wet ingredients into the dry and mix to form a thick batter.
5. Chop the rhubarb into small chunks and fold through the mixture.
6. Half-fill each muffin case with the batter, add a heaped teaspoon of custard, then top with more batter.
7. Sprinkle over the demerara sugar and bake for 30 minutes until a skewer / knife comes out clean.

Top tips:

• Don't overmix your batter once adding the rhubarb, as this will make your muffins more tough.