RHUBARB - JAM SWISS ROLL, TURNOVERS AND A GUEST RECIPE FROM KENJI MORIMOTO

3 ways with rhubarb. Two classic recipes and a delicious, new way with rhubarb from fermenting expert and recipe writer Kenji Morimoto.

Hello,

Lovely to be back here writing, testing, eating lovely recipes.

This week I’m catching forced rhubarb season before it fittles away for another year. The days feel longer, lighter and I’m beginning to feel a shift in what I fancy cooking at home.

Forced, pink rhubarb with its bright, dramatic stems have a short season. Therefore I think you should always have a recipe in your repertoire for preserving it. I like to make batches of compote for the freezer to have ready for yoghurt and granola in the summer. A simple method of stewing the rhubarb with enough sugar to take off the acidic edge can be pepped up with orange, vanilla, cardamom pods - whatever you like.

Jam, is of course a great way to preserve fruit and will sit happily on your shelf until the next season of rhubarb comes around. It’s good for having ready to spread on toast, dollop on rice pudding or sandwich between sponge cakes and it works well cooked down with lots of sugar because of its naturally occurring, sharp acidity. I’ve got my go-to rhubarb and vanilla jam recipe for you today plus a classic recipe for a perfectly light and airy, jam and cream Swiss roll. Pure nostalgia for me and honestly quite easy to whip up.

There’s also some very moreish flaky puff turnovers if you want a fix of rhubarb and a baking project over the weekend.

Plus one of my favourite writers Kenji Morimoto shares his delicious recipe for rhubarb bbq chicken wings. Check out his recipe and some info on him and his debut cookbook below!

Enjoy these recipes and see you next time folks!

Esther x

Rhubarb and vanilla jam 

PREP 20 MINS COOK 10-20 MINS MAKES 6-7 500G JARS

1.3kg forced Yorkshire rhubarb, green leafy parts discarded  

1.3kg jam/preserving sugar 

2 vanilla pods, split lengthways 

2 lemons, juiced 

Place a small plate in your freezer - this will help you to determine wether the jam is set later on.

Cut the rhubarb into 3cm lengths. Toss with the jam sugar in a large preserving pan or your biggest saucepan along with the split vanilla pods. Place on a low heat and stir until the sugar has dissolved. Once the sugar has dissolved add the lemon juice, raise the heat and bring to a boil. Boil rapidly for around 10-12 mins. The fruit should be soft and mostly broken down.

After 10 mins test the setting point. Do this by spooning a little of the jam on to the frozen plate. Place in the fridge for 2 mins then push your finger into he jam, it should wrinkle when set. For a more accurate assessment I like to use a jam thermometer as well to check - the jam should reach 105C when set. If the jam is not set, return to the boil for a further 2 mins, then check again. Repeat until the jam has reached setting point.

Turn off the heat and skim off the frothy scum that has reached the surface. Ladle the jam in to the warm sterilised jars and seal immediately. Leave to cool completely then wipe the outside of the jars with a hot cloth to remove any sticky excess.

Once cool you can crack a jar open and keep the opened jar in the fridge for 6 weeks. Any un-opened jars should be stored in a cool, dry place for up to a year.

GOOD TO KNOW

• A good thermometer is useful for this recipe but for many things you may cook. Good for checking meat is cooked well also. I like a probe thermometer like this.

• The stems of rhubarb are perfectly safe to eat but the green leaves are toxic so do not ingest those.

• You could use outdoor grown rhubarb for this once the pink Yorkshire rhubarb is out of season.

• Swap the vanilla for 2 tsp crushed cardamom seeds if you like.

Rhubarb jam and cream swiss roll

PREP 45 MINS COOK 10-12 MINS SERVES 8