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This is where I note my efforts as I try to recreate some old recipes. Most are taken from my small collection of handwritten recipe books which date from the late 1700's to around 1922. I also have a collection of old tatty old recipe books, well thumbed and heavily splashed from years of use. I love all of them.

The old-fashioned very stylised handwriting writing is sometimes difficult to decipher, measurements and cooking instructions are minimal, no tin sizes given. Luckily I enjoy a challenge. Just to complicate things I cook and bake on my wood-fired Rayburn, which can be... unpredictable.

I suspect this blog is less about the food and more about my passion for these lovely old books and the wonderful women who wrote them.


Thursday, 6 April 2017

Rhubarb and Ginger Lattice Tart

I came across this recipe a long time ago.    The original recipe calls for apples and cloves, but I am using rhubarb and ginger.       Our rhubarb is coming in thick and fast now, and although Max would be delighted if I were to serve rhubarb crumble every day, I like to ring the changes.



It is a delicious mixture of soft and crumbly, slightly gingery, cake base with fairly tart fruit and then topped with crisp ginger lattice-work.     The only trouble is, Max would also be happy to eat this every day, too.     Now I need to find another way to use the rhubarb.



Rhubarb and Ginger Lattice Tart

7oz self raising flour
5oz butter
a pinch of salt
1 teaspoon ground ginger
3oz brown sugar
1 egg
12oz rhubarb cut into short lengths
2/3 tablespoons redcurrant jelly
1 tablespoon sugar

I baked mine in an 8 inch square, loose-bottomed tin.  Grease the tin and line the base.  160C


Cream the butter and brown sugar until light  and fluffy, add the beaten egg, a little at a time and then gently mix in the flour and ginger.

Reserve about a quarter of the mixture and spread the rest of it on the base of the tin.

Lay the rhubarb on top of the mixture.    Warm the redcurrant jelly and then brush it over the rhubarb and sprinkle that with the tablespoon of sugar. (more if you like things to be sweet)    It probably won't spread evenly, but it will be fine!

Take the rest of the mixture, and roll it out so that you can cut it into strips for the lattice-work.  Then decorate the top of the rhubarb with strips of the dough.   Tuck in and tidy the edges and then bake it for approx 75 minutes.

Allow it cool in the tin for a while because it will be quite fragile, but it will firm up as it cools.

Dust with icing sugar, or not, according to taste.

Delicious warm, or cold.   You could also add a dollop of your favourite creamy indulgence, or custard.

Pretty to look at, delicious to eat.

The redcurrant jelly and sugar combine and lightly caramelise and yet the slight tartness of the rhubarb cuts through it, the cake is crumbly and slightly gingery, a wonderful combination.

It is a big favourite in our house.



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10 comments:

  1. Marcia6 April 2017 at 11:51

    Looks delightful and I'd probably eat it if I didn't know it was rhubarb. I suppose you could substitute any fruit?

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    1. Elaine6 April 2017 at 15:55

      Hello Marcia, Apple works well with either cloves or cinnamon or you could just leave out the spice and try it with a different fruit. I'm quite tempted to try it out with pears and ginger next.

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  2. Billy Blue Eyes6 April 2017 at 12:41

    I could eat crumble every day as well. Our Rhubarb is not going mad yet but then it was saved from a tiny piece so still getting it's feet. My mum used to boil the hell out of it and we had stewed Rhubarb but she cooked mean Apple pie

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    Replies
    1. Elaine6 April 2017 at 16:06

      Hello Bill, There is something very comforting about a bowl of good crumble. Our best rhubarb comes from down by the old septic tank area - say no more!
      A good apple pie is very hard to beat.

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  3. local alien6 April 2017 at 16:49

    This looks like a delicious recipe. No wonder Max loves it. No rhubarb here but am tempted to make it with apple

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    Replies
    1. Elaine7 April 2017 at 06:59

      Hello Linda, It works very well with apple, I just substitute apricot jam for the redcurrant jelly and put cinnamon/cloves in place of the ginger. I need to learn more patience when making the lattice-work, it could look so much prettier.

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  4. Unknown9 April 2017 at 12:46

    that looks heavenly! Love the pastry! Love the rhubarb... a giant slice please, although I suspect i'm too late x

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    Replies
    1. Elaine10 April 2017 at 06:36

      Hello Dom, I need tips on lattice-work! Looks aside, it tastes really good - and yes, it disappeared at a rate of knots. I hope your leg is on the mend.x

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  5. Unknown9 April 2017 at 22:10

    I don't know if you've ever come across this blog? https://lostcookbook.wordpress.com/

    Your blog reminded me of it :-)

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    Replies
    1. Elaine10 April 2017 at 06:38

      Hello Mandy C, Thank you for posting that link - I hadn't heard of it, but I'll definitely enjoy having a read. Good to know that other people enjoy recreating this old recipes without the aid of full instructions or masses of photographs! Hurrah! for the women who wrote them all down in their books.

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