YES!!! The "I'm so happy" thread. 2009

[Carlo]

I caught the same theme Maggi...but I still think the cake winner has to be a recipe called "Rhubarb Fool" from a man named "Paddy Tobin."

I'm waiting with baited breath...

[johnw]

Michael, any meal with bacon sounds good to me.
 I'm detecting a Rhubarb theme to the day ....perhaps a campaign is in order...... Rhubarb for St Patrick! 

Maggi

Let's hear it for rhubarb.

Next time at Paddington Rail Station try the bacon sandwiches at the Cornish Bakery (south side of the tracks).  Hum.

johnw

[Anthony Darby]

Now I can't get the 'Rhubarb and Custard' theme out of my head. Must put some Purcell on the computer!

[Paddy Tobin]

Carlo,

I'll go search for the original recipe for Rhubarb Fool. We have used it for years but do not refer to the cook book and, no doubt, some variation has crept in.

Another good one is Rhubarb Bread and Butter Pudding - now, that's delicious.

Paddy

[Maggi Young]

Aha, a  Forum Recipe Book...." More ways with Rhubarb than you ever imagined"  ....... I'll phone Timber Press right now 

[ranunculus]

They would have to Rheumburse you for your idea, Maggi?   

[Carlo]

"Rhubarb Rhound the Worhld"

[Maggi Young]

They would have to Rheumburse you for your idea, Maggi?   

Of course, Cliff, I'm no fool 


Carlo, when Paddy mentioned Rhubarb Bread and Butter Pudding, was that noise I heard the sound of you fainting with pleasure at the very thought?

[Mick McLoughlin]

You've just missed the Wakefield rhubarb festival
http://www.northyorkshirelocalfood.co.uk/event_story.php?eventid=109
in the heart of the Rhubarb triangle
http://www.wakefield.gov.uk/CultureAndLeisure/HistoricWakefield/Rhubarb/default.htm

[Maggi Young]

You've just missed the Wakefield rhubarb festival
http://www.northyorkshirelocalfood.co.uk/event_story.php?eventid=109
in the heart of the Rhubarb triangle
http://www.wakefield.gov.uk/CultureAndLeisure/HistoricWakefield/Rhubarb/default.htm

 Fancy that! So early in the year? I am surprised at that... would have thought April.

[Paddy Tobin]

Ah, I thought the mention of rhubarb would bring Mick out of hiding. A Yorkshire man would surely know all about rhubarb.

Maggi, we are picking our own rhubarb for the last two/three weeks. This is from the open garden, not forced.


Anyway, here is our recipe:

RHUBARB FOOL

700g 1 1/2 lbs rhubarb, trimmed and cut into 25mm/ 1 inch lengths
175g / 6 oz soft dark brown sugar
grated zest of one orange
15g / 1/2 oz butter
10 - 15 ml / 2 - 3 tsp orange-flavoured liqueur - we use Grand Marnier
150ml/ 5 fl oz thick cream

Put rhubarb, sugar, zest and butter in large, heavy-based saucepan and mix well. Medium heat - bring to simmer; cover pan, reduce heat and cook until rhubarb is tender.

Strain through nylon sieve. Puree the rhubarb. Leave to cool completely.(The juice which was strained off can be kept as a drink)

Stir liqueur into cold puree.

Whisk cream to soft peaks. Fold into puree - not too much so that you have a marbled effect.

Spoon into four glasses, wine glasses for example.

Chill for at least one hour before serving.


RHUBARB BREAD AND BUTTER PUDDING

450g/ 1 lb rhubarb
12 slices bread - We use sliced pan, that kind with square slices suited to the toaster.
450ml / 16 fl oz cream
230ml / 8 fl oz milk
4 large eggs
1 tsp vanilla essence
175g / 6 oz sugar
1 tablespoon sugar for sprinking on top of pudding.

We use a square dish which will hold 4 slices of bread in one layer.
Butter the bread
Put 4 slices butter side down in the dish.
Scatter half the rhubarb on top of this layer
(Note: later on in the year when the rhubarb becomes sharper we sprinkle some sugar on each layer of rhubarb - a matter of taste)
Another 4 slices of bread on this
Rest of rhubarb on top of this layer of bread
Last 4 slices of bread on top.

Beat eggs, add cream, milk, sugar and vanilla essence and whisk all together.

Pour over bread and rhubarb.

Cover with clingfilm and leave overnight - a few hours will do if you did not plan ahead but the longer time allows the custard mixture to soak into the bread.

Preheat oven to 180C/350F/Gas mark 4

Sprinkle top of pudding with sugar.Bake in a bain-marie with boiling water coming halfway up the sides of the dish for about 1 hour. Top should be crisp and golden.

Serve with whipped cream.

Your own doctor will advise re cholesterol.

Enjoy! Paddy

[Carlo]

Fantastic Paddy, two recipes for one request...truly tis the luck o' the Irish...

...and I can't wait to try them out with me own stalks!

[Paddy Tobin]

I'll expect a full report, Carlo.

Paddy

[Carol Shaw]

Great Paddy! I'll definitely try the rhubarb bread and butter pudding - though it is too early for rhubarb here I think 

Four men from the double glazing company arrived at 8am and now most of our new windows are in place... As Ian Y. could testify we have a huge window in our sitting room (approx 5 metres wide) looking out over the garden and beyond. The centre 3 metres is now all one pane of glass making the view even better!

[Lesley Cox]

Thanks for the recipes Paddy. I'll be trying them here, too. Lots of rhubarb in our Market at present. It is never forced here, so far as I know. A home-made icecream (sugar, eggs and cream) is wonderful with pureed rhubarb stirred in, and a tsp of ground ginger added as well.

I tried to print the recipes but found I printed the whole thread. Any solution to that?