Rhubarb Shake Recipes

Steps:

• RHUBARB BASE:.
• In a non-reactive medium saucepan, stir together sugar and orange juice.
• Stir in rhubarb and bring to boil over medium-high heat.
• Reduce heat to medium and simmer, stirring occasionally, until rhubarb is tender, 5 to 7 minutes.
• Transfer to airtight container.
• Cool, cover and refrigerate for up to 1 week.
• FOR EACH PICK-A-FRUIT AND RHUBARB MILKSHAKE:.
• Toss the 1/2 cup rhubarb base mix and chosen fruit into a blender.
• Add some milk or frozen yogurt or ice cream for a thicker shake.
• Blend until mixed well.

Steps:

• First you have to stew the rhubarb by taking 2 cups of diced fresh rhubarb and 1 cup of sugar.
• Put the rhubarb and sugar together in a small sauce pan and heat over low heat until it dissolves.
• Let it cool for 10 minutes.
• Then put ice cream,stewed rhubarb and splash of milk in blender,blend until smooth and combined.
• Pour into tall glasses and enjoy!

Steps:

• Heat oven to 200C/fan 180C/gas 6. Rinse the rhubarb and shake off the excess water. Trim the ends and cut the rhubarb into little finger-sized pieces. Put the rhubarb in a shallow dish or baking sheet with sides, tip the sugar over, toss together, then shuffle the rhubarb so it's in a single layer.
• Cover with foil and roast for 15 mins. Remove the foil. The sugar should have dissolved, so give everything a little shake and roast for another 5 mins or until tender and the juices are syrupy. Test with a sharp knife; the rhubarb should feel tender, not mushy, and still have kept its shape.

Steps:

• Make the roasted rhubarb first, carefully draining off the juices before you let it cool. Butter and line a 23cm loose-bottomed or springform cake tin. Heat oven to 180C/fan 160C/gas 4.
• Reserve 3 tbsp of the custard in a bowl. Beat the rest of the custard together with the butter, flour, baking powder, eggs, vanilla and sugar until creamy and smooth. Spoon one-third of the mix into the tin, add some of the rhubarb, then dot with one-third more cake mix and spread it out as well as you can. Top with some more rhubarb, then spoon over the remaining cake mix, leaving it in rough mounds and dips rather than being too neat about it. Scatter the rest of the rhubarb over the batter, then dot the remaining custard over. Bake for 40 mins until risen and golden, then cover with foil and bake for 15-20 mins more. It's ready when a skewer inserted into the middle comes out clean. Cool in the tin, then dredge with icing sugar when cool.