Posts Tagged ‘rhubarb’

Cakes & Bakes: Rhubarb and berry shortcake pie

Thursday, June 19th, 2014

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Rhubarb and berry shortcake pie |H is for Home

We have a rhubarb plant growing in a dolly tub our garden that hasn’t done at all well this year. The stalks normally stand tall and to attention but they seem to have lost their va va voom. They’re thin and bendy from the weight of their huge leaves. I decided to chop them all down today in the hope that they’d revive with more vigour next year.

We also still have an ice cream tub full of frozen blackberries that we picked late last summer. We kept some back when we did our jam & jelly making to use in compotes, crumbles etc. Ripening fruits are already in evidence on this year’s bushes so I thought I’d clear out the freezer in readiness for the new crop.

I found and adapted a rhubarb, blueberry and strawberry shortcake pie recipe found in Pie: Delicious sweet and savoury pies and pastries from steak and onion pie to pecan tart by Dean Brettschneider. It’s very much like a cobbler and is delicious hot or cold with vanilla ice cream, cream or – my favourite – a dollop of Rodda’s classic Cornish clotted cream!

Cakes & Bakes: Rhubarb and berry shortcake pie

Cook Time: 30 minutes

Yield: makes 8 slices

Cakes & Bakes: Rhubarb and berry shortcake pie

Ingredients

  • For the shortbread
  • 125g butter, softened & cubed
  • 125g caster sugar
  • 1 egg
  • 225g plain flour
  • 25g cornflour
  • 1tsp baking powder
  • For the filling
  • 3–4 stalks rhubarb
  • 3tbsp Demerara sugar
  • 250g fresh or frozen blackberries
  • 125g fresh or frozen blueberries
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Instructions

  1. Preheat the oven to 200°C/400ºF/Gas mark 6
  2. Line a shallow 20–22cm round cake tin or flan dish with baking/parchment paper
  3. Put the cubed butter and caster sugar into a medium mixing bowl and, using a hand-held electric whisk, combine until light and fluffy
  4. Add the egg before sifting in the flour, cornflour and baking powder. Combine until just mixed
  5. Press the dough evenly over the bottom of the tin/dish
  6. Set aside the remainder of the dough, covering it with cling film
  7. Trim & slice the rhubarb before putting it into a large, non-stick frying pan
  8. Sprinkle over the Demerara sugar
  9. Put the pan over a low heat shaking the pan occasionally, until fruit is almost tender
  10. Add the blackberries & blueberries to the rhubarb, gently mix for a few seconds before turning off the heat and allowing the fruit to cool
  11. Spread the lukewarm fruit over the shortbread base before carefully dabbing pinches of the leftover dough over the top, allowing a little of the fruit to peep through
  12. Bake for 30 minutes or until the shortcake top turns golden brown
  13. Remove from oven and allow to cool for 10 minutes before turning out onto a wire cooling rack and then onto a serving plate
  14. Sprinkle with icing sugar, slice and serve!
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Growing our own

Wednesday, June 30th, 2010

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flat leaf parsley and coriander growing on a windowsill

This year we decided to grow more of our own – and we’ve got no excuse, as Todmorden‘s the home of Incredible Edible.

strawberries growing in a vintage terracotta strawberry pot

We have a variety of crops to look forward to in the coming weeks.

homegrown beetroot in vintage enamel breadbinhomegrown peashoots grown in vintage metal bucket

Most of them are growing in containers as much of our garden is paved with stone cobbles. It also makes protecting them from the ubiquitous slugs & snails much easier.

tomato plants growing in a vintage mini greenhouse

We use lots of the old galvanised metal ‘dolly tubs’, buckets and bins.

courgette flowers in a vintage metal dolly tub

The plants seem to like it!

potato plants overflowing from a vintage metal dolly tub just outside the kitchen doorpink stems of rhubarb growing out of a vintage metal dolly tub

Potatoes, beetroot, carrots, tomatoes, rhubarb, strawberries, broccoli, courgettes, squash, peashoots, salad leaves, a variety of herbs – and yes, those are figs.

tiny fruits growing on a fig tree

There’s still a little room for some flowers.

lilac coloured osteospermum growing in a vintage metal bucket

pink lupins growing in a vintage dolly tubpink lupins growing in a vintage dolly tub

Perennials like the hostas, astilbes and lupins return each year like old friends. Although this year’s harsh winter saw a few losses.

purple lobelia growing in a vintage metal bucket

red geraniums just about ready to flower

To these we add a few annuals – osteospermums,  lobelia and the like.

hosta leaves

pink fox glove about to flower growing next to a giant ribbed terracotta urnyoung purple shoots of astilbe plants

We’ve enjoyed working in the garden this year. We don’t think self-sufficiency is here just yet – but hopefully we’ll reap some rewards!