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Rhubarb Butter
No doubt about it rhubarb is one of my favourite fruits. I look forward to rhubarb season every year and all of the treats I can cook up with it! Pies! Cakes! Crumbles! Butter!
Rhubarb Butter? Say what???
Yes, Rhubarb Butter. I was trolling through Pinterest the other day looking for something that I could do that would be different with my rhubarb when I fell across this recipe for Rhubarb Butter. It looked pretty healthy as well, using only honey as a sweetener.
It was an opportunity as well for me to get out my heavy duty blender and use it. (you know the Optimim 9400) Anyways, I thought I would make this as we do love rhubarb and we do like to be a bit healthy here once in a while.
It was really simple to make. Just blitz the rhubarb with some apple and then cook it on top of the stove with some honey, vanilla and cinnamon. Easy peasy lemon squeasy. I did cook it for longer than the recipe recommended and I think I could have cooked it even longer. The end result was a type of rhubarb sauce, not quite as thick as what I would call a butter, but it is very, very tasty, and I enjoyed it on my toast this morning. I think it would be great in squares as well. Watch this space!
Makes one nice jar
There is nothing more delightful spread upon a scone or a piece of toast!
4 large stalks of rhubarb
1 large apple, cored and cut into chunks
125g of liquid honey (1/2 cup)
2 tsp vanilla
ground cinnamon to taste
Place the rhubarb and apple into a powerful blender or food processor. Blitz until smooth. Pour the puree into a saucepan. Add the honey and cinnamon. Bring to the boil, stirring occasionally. Reduce to a simmer, and then simmer for 15 to 20 minutes, stirring occasionally, until nice and thick, or the consistency you want it to be. Stir in the vanilla. Pour into a jar. Allow to cool to room temperature and then store in the refrigerator.
Note – I cooked mine for about half an hour at least, if not longer and it was fairly thick as you can see.
I know what you are thinking though . . . that bread looks awfully delicious! You are right, it IS awfully delicious!
That's because it is my favourite bread Vogel's! The lovely people at Vogel's noted that I had mentioned their bread as being my favourite kind of bread in this post way back when and were kind enough to send me out four delicious loaves! I was just thrilled to get them, as it IS truly my favourite kind of bread.
Why do I like it? Because it is filled with ALL kinds of good things. Whole grains. (Kibbled wheat, crushed not ground so more nutrients are maintained. Chopped Rye, not milled. Kibbled Barley for a delicious chewiness. Kibbled Soya for protein and a nutty flavour. Jumbo Oats, heart healthy, slow release energy and packed with taste.) Tasty seeds. (Sunflower Kernels, high in protein, fibre and good fats. Golden Linseed, British, nutrious and totally delicious!) And none of the things I don't like in my bread, such as sugar, emulsifiers and preservatives! It is a sturdy loaf . . . with body and substance and it makes fantastic toast and sandwiches.
It also comes in four delicious varieties Soya and Linseed. Sunflower and Barley. Original Mixed Grains and Wholemeal and Oat. I love them all. Where can you get it? Well you can buy it online and have it delivered right to your door. Or you can find it in a number of shops such as Ocado, Sainsbury's, Waitrose, Tesco, Morrisons, Co-op and Budgens starting at £1.50 a loaf.
I did not know you could buy it online until just today. Yumm . . . many thanks to the people at Vogel's for sending me my favourite bread. It has been very much enjoyed!
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: http://theenglishkitchen.blogspot.com/2015/05/rhubarb-butter.html
