It’s that time of year when you might have a glut of rhubarb in your garden all going to seed, so it is a good time to harvest it. Although I love fresh, chilled rhubarb recipes like rhubarb and ginger wine syllabub, the chilly weather this week means it is time for something a bit more comforting.
Rhubarb is one of the least calorific vegetables (yes, it is technically a vegetable) and the stalks are rich in B-complex vitamins such as riboflavin, niacin, vitamin B-6 (pyridoxine), thiamin and pantothenic acid. Pink rhubarb stalks contain more vitamin-A than the green varieties which is a powerful natural anti-oxidant and great for your skin.
Rhubarb also contains high levels of Vitamin K. According to the Alzheimers.net vitamin K has recently been identified as a key anti-ageing vitamin, helping to keep heart disease, alzheimers, osteoporosis and certain kinds of cancer at bay.
Firstly, let me warn you that this is a bit of an odd recipe. Pouring boiling water over the top of a pudding seems like a very strange thing to do, as does mixing cornflour with sugar for the topping, but it works. It is also a really fast and easy recipe and tastes delicious.
For the Pudding:
- 400g (14oz) approx of Rhubarb. You can add more or less, it won’t affect the recipe.
- 125g (4½ oz) plain flour
- 1 tsp baking powder
- good pinch of salt
- 115g (4oz) coconut sugar
- 80ml milk
- 45g (1½oz) melted butter
- ¼ tsp vanilla extract
For the Topping:
- 125g125g (4½ oz) coconut sugar
- 1 tbsp cornflour
- 225ml boiling water
1. Preheat oven to gas mark 4/180C/350F
2. Put the rhubarb in a reasonably large pudding dish. I used a deep, round, 25cm dish. You can use fresh rhubarb from your garden – it is so easy to grow and, as it’s a perennial, it comes up every year with no effort on your part. I used some pre-cooked frozen rhubarb. If using fresh, I would cook just for a couple of minutes in the microwave or oven first of all.
3. Whisk or beat together the flour, baking powder, salt, coconut sugar, milk, melted butter and vanilla extract. You can just pour it in all together. I used an electric mixer but I think a wooden spoon would work fine. Spoon the batter mixture over the top of the rhubarb and smooth it out so all the rhubarb is covered.
4. Mix together the coconut sugar and cornflour topping and sprinkle over the top of the batter.
5. Pour the boiling water all over the top of everything. You will get a pool of water sitting on top of the batter. Don’t stir it!
6. Be very careful putting this into the oven. Bake for around an hour. You want a good colour on top.
7. Eat with cream, yoghurt or mascarpone. Really easy and really delicious.