Baked Rhubarb with honey


Originally uploaded by Mr_Chips

Forcing rhubarb is a barbaric practice carried out by primitive tribes in the north of England. This cruel torture is performed to create early sweeter rhubarb stalks. They do this in darkened sheds operating only by candlelight. It’s time to bring it out in the open. Stand up for rhubarb freedom!

I love eating rhubarb but I have been looking for an alternative from cooking in water which makes the Rhubarb mushy. When I saw Hugh Fernley-Wittingstall baking them with honey I couldn’t wait to try it out and it worked brilliantly.
Sticks of rhubarb
Generous helpings of honey
Ice- cream to serve

Chop up the rhubarb is chunks and put in a baking tray. Pour the honey over the top and bake at about 100C for thirty minutes until the rhuarb is soft. Serve with ice-cream or yoghurt.


Ice cream

We had a delicious Polish Christmas eve dinner with some friends and had this served with apple streudel that was delicious and exotic all at the same time. So I decided to make it for our New Year’s Eve feast along with the Marmalade and whiskey bread and butter pudding and I must say that it was delicious. The ice cream was wonderfully smooth bu be careful not to over churn it! I made it with the cinnamon option.

First make an anglaise sauce.
8 egg yolks
3oz castor sugar
10 fl oz milk
10 fl oz double cream
1 van pod or 2 cinnamon sticks.
1. Beat the egg yolks and sugar together.
2. Split and scrape the vanilla pod into the milk and cream and bring to the boil in a heavy saucepan.
3. Sit the bowl over a pan of hot water and whisk the cream into the egg mix. as the eggs yolks warm, the cream thickens to create a custard. keep stirring until it coats the spoon. remove the bowl from the heat.
cool quickly over ice
pour into an icr cream maker and churn until thick. This was rather nice as cinnamon ice cream so jusy let the cinnamon sticks flavour the milk as it heats up.

Marmalade and whisky bread and butter pudding

We made this pudding at Christmas vistiting James and Elizabeth and we all helped put it together. It’s a great dish and if you use a nice brioche loaf it will be light and fluffy. Make sure you do not leave any dry fruit or bread crust otherwise it will burn. Serve with ice-cream.


300g raisins
8fl oz whisky
10fl oz milk
10 fl oz cream
1/2 teaspoon vanilla extract.
3 large eggs plus 1 egg yolk
100g castor sugar
40g butter bread – brioche
icing sugar for dusting

Put the raisin in the whiskey and bring to the boil and then leave overnight.
Stir together the milk and cream. In a separate bowl beat the eggs and sugar. Bring the milk mixture to the boil in a heavy bottomed saucepan and then pour into the sugar mixture stirring all the time..
In a large casserole dish, butter the sides. Slice up the bread and spread with butter and marmalade. Put these slices into the dish in a single layer butter side up. Pour on some of the raisin mixture and then put another layer of buttered bread on top. If you have enough bread build up a few layers of the bread and raisin mixture. When finished, pour on the mixed milk layer and leave to stand for half and hour or so. Then bake in a roasting tin filled with boiling water, 40-45 min at 180C.

variations: poached pears, dried apricots soaked in muscatel or sauteed apples and cranberries,