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Cooking With Rhubarb


Rhubarb growing in our organic garden

A couple of Fridays ago we did cooking with rhubarb in the kitchen in school. We made rhubarb crumble, rhubarb fool and rhubarb and strawberry fool. We made them because we are in charge of the rhubarb in the school organic garden. Here are the ingredients we used to make rhubarb crumble:

700g rhubarb

35-50g sugar

110g white flour

50g butter

50g castor sugar

This is how to make it: stew the rhubarb gently with the sugar in a stainless stainless saucepan until half cooked. Taste and add more sugar if necessary. Turn it into a pie dish. Allow to cool slightly while you make the crumble. Pre-heat the oven to 180 degrees. To make the crumble: Rub the butter into the flour just until the mixture looks like breadcrumbs. Then add the sugar. Sprinkle the crumble over the rhubarb in the pie dish. Bake for 30-45 minutes or until the topping is cooked and golden. Serve with whipped cream. It really tasted lovely.

This is how to make rhubarb Fool: the ingredients are

450g red rhubarb cut into chunks

175-225g sugar

2 tablespoons water

300ml whipped cream

Put the rhubarb into a stainless steel saucepan with the sugar and water. Stir, cover and bring to the boil and simmer until soft, which takes about 20 minutes. Stir with a wooden spoon until the rhubarb dissolves into a mush. Allow to get quite cold. Fold in the softly whipped cream to taste. We had a great time cooking the rhubarb fool and rhubarb crumble.

By Joshua and Maeve


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