Relish the moment (rhubarb and cardamon edition)

Rhubarb relish

This peppy scented relish is a surprising detour from traditional condiments. Richly spiced with festive flavour its rather delicious with sharp cheeses and can transform a ham sandwich it something really rather special.

1 Tbs olive oil

2 onions

2 Tbs finely chopped rosemary

2/3 cup dried cherries

70  g crystalised ginger

5 bruised cardamom pods

1 quill of cinnamon

½ a teaspoon of each -cloves , nutmeg, allspice

A generous pinch of salt and pepper

750 g brown sugar

3 apples peeled and cored

1large bunch of rhubarb (roughly 1kg)

500ml apple cider vinegar

1 Tbs brandy

Finely slice and dice onion then sauté in a large wide based preserving pan with rosemary until soft and translucent.

Meanwhile prepare apples by peeling and slicing into large chunks, cut rhubarb into 2cm lengths- set to one side

To the pan add cherries, ginger, spices and heat until fragrant then add sugar, fruit and vinegar.

Bring to a brisk boil, stirring until the sugar dissolves, and then simmer for up to an hour or until chutney is thick and jammy. Remove woody cardamom pods and add brandy, allow to boil for 1 min, then allow to cool for 10 mins.

Ladle the cooled chutney into clean jars, cover, seal and store in a cool dark place. Once opened store in the fridge and eat within a month or two. 

Look who has a new toy

 

Just in case it was the lack of a fancy long pointy nosed camera that was holding me back from blogging greatness.......

I hereby vow to only post photos of great quality and have celebrated accordingly with a most glorious cake.

Here she is straight from the oven-

 

Rhubarb with coconut crust cake

 

A bold handsome cake best served straight from the oven on a cold winter’s day. You can play around with the fruit to match the season and your mood, however the bitey tang and blush coloured hue of rhubarb always make a delicious cake.

 

For the cake

80g unsalted butter

275g brown sugar

2 eggs

½ teaspoon of vanilla essence

Grated zest of 1 small orange

230 g sour cream

300g self raising flour

1 teaspoon ground cinnamon

400 g raw rhubarb cut into 1cm pieces

 

For the topping

50 g butter

2 Tbs cream

½ cup brown sugar

1½ cups shredded coconut

1.    Preheat oven to 180°C. Grease a 24cm spring form tin

2.    Cream the butter with sugar and add eggs, vanilla, orange rind and sour cream, mix well to make a smooth mixture.

3.    Briskly fold in the flour and the cinnamon to make a thick batter, to which 2/3 of the rhubarb is added.

4.    Spread mixture into prepared tin and scatter and press remaining rhubarb on top of the cake.

5.    Bake for 50- 60 mins or until a skewer inserted to the centre comes out clean. Trap for first time players....... make sure the cake is quite well cooked at this stage, as once the topping goes on it is only for a short while. Don't be scared of overcooking- with all of the lovely fruit and sour cream this is quite a moist cake and difficult to over cook.

6.    At the 45 min cooking mark start to prepare the topping. Combine butter, cream and sugar in a saucepan, allow to melt and form syrup then add coconut and cook, stirring constantly for another 2 min.

7.    Spread the hot topping over the cake when it is sufficiently cooked and return it to the oven for 15 mins until it forms a caramelized golden crust.
8. Serve warm with a hearty dollop of cream and hopefully a spot of sunshine.

 

 

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