Rhubarb Curry, crumble and cordial

 Rhubarb curry, crumble and cordial. Went down a treat. We used Sweet cicely to reduce the sugar content. We managed to get parsley, wild garlic and mint from the garden to flavour the curry. We showed how to propagate mint AND use it to cook with at the same time. Something to know about growing mint varieties together.

The cordial (left over) became the base of the crumble. All in all an amazingly quick way to make a dessert, main course and a refreshing drink for the hot days ahead (if you believe the weather forecast.

Rhubarb cordial, crumble and a curry

 We started by making rhubarb cordial. Then after draining the cordial we used the content of the sieve into ramekin dishes and topped it up with the almond ginger crumble. (as per the 2nd cookery book)

The Persian Rhubarb  chickpea curry was delicious, instead of rice we used quinoa.

Persian Chickpea Rhubarb  Curry

2+2+2 Tbsp coconut oil (6 Tbsp total)
2 cups chickpeas
1/2 tsp turmeric
1/2 tsp cinnamon
1/4 tsp cayenne
1 tsp salt
2 ramps, sliced thin, greens and whites divided
1 cup parsley, chopped
1 cup mint, chopped
1 cup water
2 cups rhubarb, chopped
2 Tbsp maple syrup

In a cast iron pan, melt 2 Tbsp coconut oil on medium heat. Saute the ramp greens, parsley and mint together until a very dark green, about 4min. Remove from cast iron pan, reserve and add to chickpea mixture below. (can be made while chickpeas cooking).
In cast iron pan, melt 2 Tbsp coconut oil on medium heat.  Lightly saute the rhubarb about 5min, stirring often.  Reserve and add to chickpea mixture below.

In a large pot, melt 2 Tbsp coconut oil.  Add white parts of ramps and saute on medium heat about 2min.  Add spices and chickpeas.  Continue cooking about 5min, stirring often to prevent sticking.  Slowly add water and mix in.  Cover and cook on low about 15min before adding mint/parsley/ramp mixture and sauteed rhubarb.  Cook another 15 min.  Add maple syrup before serving.  Salt and pepper to taste.  Serve on bed of brown rice.

Hip Hip Horaay! From Spade to Plate is 3 year old this week.

This post was first aired on 14/5/2018

Hip Hip Horaay! We are 3 this week

I am celebrating it with a freshly made mock Rhubarb Bubbly!

 Rhubarb cordial.  Two years ago we made some vegan rhubarb fool out of the left overs.
Today however I made a rhubarb crumble with it.





With so much spinach (beet) in need of eating, we made this
Spinach torte a filling meal. As in total it takes 50 mins to make, We started this pie and whilst in the oven we went to the allotments for a stroll. We pick the lettuce to accompany the meal from the back garden.



 Rhubarb cordial. We made some vegan rhubarb fool out of the left overs.

Rhubarb cordial and crumble with a lovely Spinach and ginger soup

Looking back through my blog I came across the lovely day when Asako, Ada and Karina came to harvest spinach and Rhubarb a few years ago.  So when I headed to the allotment this morning for my daily exercise, I found a very chilly but Sunny oasis of peace and hope.

I came back hope with a bunch of tulips, Rhubarb flowers and forget me nots to put inside in a vase.

I picked some spinach for the spinach and ginger soup and rhubarb for a cordial and crumble. I used the left over strained rhubarb as the base of the crumble. The topping is one with ginger, almonds, sugar and flour.

 We even managed a glass in the sunshine, whilst the crumble was in the oven.

As a desert we have a rhubarb crumble I used the strained rhubarb that was left after making the crumble. The topping with the almonds was divine.

Dezyre making the crumble topping

For starters we made a spinach soup.
June and Asako cut the spinach and wilted it in some salted water,
They then added a chopped onion, ginger and a minced garlic clove.
Covered it with a vegetable stock to cover the greens and let it simmer until cooked.
At this point we added some cornflour to thicken the soup a little. Then added some milk to bulk it out.

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• Rhubarb, almond and ginger crumble from Delia online

Rhubarb crumble ingredients

Rhubarb cordial, Tummeric and Pea soup. Broad Bean Orzotto, green salad

With still a bag of rhubarb in the freezer and it is time to start making space for produce from the garden, we made some Rhubarb cordial, with orange, lemon and ginger together with some fizzy water a delightful summer drink.

We went to the allotment to pick the heritage broad beans, the purple flowers were lovely in spring, but the leaves now have become spotted with rust. it did not damage the beans though so the Broad Bean Orzotto became a lovely treat.  We had this with the green salad which we decorated with flower petals (calendula yellow and orange, corn flower, and borage) some chopped walnuts and feta cheese.

The last group picked all the peas, enough to put some in the freezer, so we managed to use them for the Tummeric and Pea soup.

Rhubarb last chance of the season

Last week Rozenn passed on a Rhubarb dhal recipe to me.  As the season draws to a close I decided to make this dahl and see how the group enjoys it.

First we chopped a kilogram of rhubarb to turn into a rhubarb cordial, for this we used oranges, lemons, ginger and sugar. The end result as per usual was delicious.


Asuka and Lolita whipped the double cream with the yoghurt and then blended it with the rhubarb mix to turn it into a Rhubarb fool.

            

For our main meal we had a rhubarb dahl with  rice and flat bread.
   





Whilst we were in the allotment,

  

We  picked dandelion (leaves and roots), plantain, cleaver, chickweed and nettles. Chopped them really finely and then packed this into a large jar. We covered this with apple cider vinegar and will leave this to stand for a few weeks before straining and using for salad dressings and/or 1 teaspoon per day as a mineral supplement.  This mix is great for healthy bones, hair and nails.
           



It went down a treat.

Wednesday 9th May: Leek, mushroom spinach and nettle galette

First thing this morning I went to pick some rhubarb so we could started the cordial straight away.
It was easy and quick to make. We even managed a glass in the sunshine, whilst the crumble and galette were in the oven.

Yesterday I saw some lovely nettles that we could use for todays meal.
I think is goes well in the Leek, mushroom, spinach Galette we just added the nettle tops after thoroughly washing them (with gloves on) then blanching them to avoid any stinging.

The end result was delicious


We  picked the first of this year's lettuce that we sowed with the group a few weeks ago and had it  with our meal.





As a desert we have a rhubarb crumble