Toasted Rhubarb Pudding Hambleton Hall Recipes

Steps:

• For the crust: Combine the pistachios, sugar and salt in a food processor and blend to a coarse crumb. Add the coconut oil and pulse until the mixture crumbles together. Distribute the mixture among 8 serving glasses and use a muddler or the back of a spoon to press it down evenly and firmly. Set aside.
• For the malabi: Whisk together the cornstarch, vanilla bean paste, coconut extract, rosewater, if using, and 1/2 cup coconut milk in a medium bowl.
• Whisk together the sugar, salt and the remaining coconut milk in a medium saucepan over medium heat. Cook, whisking often, until simmering, then pour in the cornstarch mixture in a slow, steady stream, whisking constantly. Continue to cook, whisking, until the mixture has thickened, 1 to 2 minutes. Taste and adjust the extracts and flavorings as desired. Divide the mixture among the 8 serving glasses (about 1/2 cup in each), then cover and chill for 4 hours or up to overnight.
• For the rhubarb: Preheat the oven to 325 degrees F.
• Spread the rhubarb on a rimmed baking sheet and top it with the sugar, vanilla bean paste, salt and lemon zest. Cover with foil and roast for 20 minutes, then remove the foil and roast for another 15 minutes. Let cool to room temperature. (Store overnight refrigerated in an airtight container if making this the day before.) Spoon directly on top of the malabi before serving.

Steps:

• In a saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, until rhubarb is tender, 10-15 minutes. Drain, reserving liquid; discard pulp. Measure 4 cups liquid; return to the pan., Add sugar; bring to a boil. Combine cornstarch and cold water until smooth; stir into rhubarb liquid. Cook and stir until slightly thickened, 1-2 minutes. Pour into individual dishes. Refrigerate for at least 4 hours before serving. If desired, serve with cream.

Steps:

• Remove crusts from bread; cut into 1/2-in. cubes. Place in a greased 1-1/2-qt. baking dish. , In a large saucepan, heat milk over medium heat until bubbles form around sides of pan; remove from the heat. Stir in butter until melted. Pour over bread; let stand for 15 minutes., In a large bowl, combine the eggs, rhubarb, sugar, cinnamon and salt; stir into bread mixture. Sprinkle with brown sugar. Bake at 350° for 45-50 minutes or until set. Serve warm. Refrigerate leftovers.

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:

• Cut the rhubarb into 1/2-inch slices; cover with cold water and poach until tender. Strain rhubarb and conserve the cooking liquid.
• Soak the gelatin in 3 tablespoons cold water.
• Add 2 cups of rhubarb juice to the heavy cream and bring to boil. Remove from heat and set aside.
• Whisk the egg yolks with 1/4 cup of sugar and the flour.
• Stir the hot cream-rhubarb mixture slowly into the yolk mixture and bring to a boil, stirring with wooden spoon. Cook until mixture thickens to the consistency of custard. Stir in dissolved gelatin; cool.
• Combine remaining sugar with 6 tablespoons water and boil until it reaches 235 degrees.
• Beat the whites until soft peaks form; slowly beat in hot syrup. After all syrup is beaten in continue beating for about 1 minute, to cool mixture. Fold whites into rhubarb-cream.
• Spoon half of the rhubarb-cream mixture into an 8- or 9-inch spring form; add rhubarb chunks; top with remaining rhubarb-cream mixture and smooth. Refrigerate for a few hours.
• Just before serving remove ring and place spring form in freezer for 10 to 15 minutes. Sprinkle the top of the pudding generously and evenly with sugar. Run under very hot broiler until sugar caramelizes, less than 2 minutes. sugar. Watch carefully or it will burn (the edges may melt slightly).
• Serve pudding with pureed rhubarb.