Tag: rhubarb

Latest Post

Rhubarb

Filed in Blog by on 23rd March 2014 0 Comments • views: 891

Being a chocolatier, I feel like I ought to write about Mothers Day or about Easter, but this week I am inspired to write about Rhubarb…. yes – Rhubarb!

I just love it. How did I not know this sooner?! I used to enjoy the odd rhubarb crumble but never really thought beyond that. Then a couple of summers ago I discovered pink lemonade – yum yum! Did you know pink lemonade is made with rhubarb?

Anyway, a lovely customer of ours mentioned rhubarb and brought some to us at the last Liverpool Food and Drink Festival (Thanks Johanna!).  The idea was to candy it, but unfortunately my candying skills didn’t really work so we left it on the back burner (not literally).

I forgot about it for a while and then saw a tweet from Claremont Farm saying fresh Rhubarb in stock. So when I went in to deliver some chocs last week I picked up some Rhubarb.

It looks quite innocent, but I think the leaves are poisonous?

I candied it successfully this time – Hurrah!!  – then proceeded to use it in our chocolate.

If you would like to have a go at candying Rhubarb (and I really would urge you to – it’s so brilliant) – here’s how:

Ingredients:

6 stalks of Rhubarb

225g Caster Sugar (Plus 25g extra for later)

3 tablespoons of water

Method:

    1. Preheat oven to about 120 degrees C / Gas mark 1
    2. Chop the rhubarb into thin strips of about 6 inches or so (I got bored with doing them the same size and played around a bit, but it is better to have them all about the same size – they will then dry out evenly)
    3. Place the sugar and water in a pan and heat .
    4. Gently stir until all of the sugar has dissolved
    5. Take the pan off the heat and throw in the rhubarb – give it a mix so that all of the rhubarb is coated in the sugar syrup.
    6. Leave for half hour. (In this time you could be preparing your parchment paper on the baking trays … or having a cup of tea)
    7. Take the rhubarb out and place onto baking trays lined with parchment paper. Make sure none of the pieces are touching each other.
    8. You will be left with liquid that is a mixture of sugar syrup and rhubarb. It tastes delicious. Not sure what to do with the rhubarb syrup yet – seems a shame to bin it – so let me know if you come up with an idea!
    9. Place trays in oven for an hour and then check – if the rhubarb isn’t as dry as you want it leave for another 10 mins – remove rhubarb and place in the caster sugar that you had saved
    10. Once cooled, place in an airtight container.

Hope this works for you – let me know how you get on!

PS – we have got easter eggs and mothers day treats for sale at our pop up shop in 12 Princes Parade on Friday 28th March as well as our online shop!

Chocolate and Flowers … The perfect match? views: 5

    We have had an absolutely crazy week – we started off on Monday with a lovely Chocolate and Wine pairing event with the lovely Sam from Chester Beer and Wine. We love collaborating with Sam and are planning a few more pairings … watch this space!   On Thursday, we went to the […]

Baltic Market views: 175

We were really excited to be part of the farmers market at the Baltic Market yesterday. We registered our interest as soon as we heard that a market was going to be running there – just by the old Cains Brewery. For years we have thought that Liverpool was crying out for a local market […]

Chocolate and Wine Tasting views: 232

We’re really excited to be collaborating with Chester Beer and Wine – a fabulous local Beer and Wine shop. If you haven’t visited them yet do pop in and have a look at their amazing selection of wines! (And beer… but we’re not really beer drinkers at The Chocolate Cellar!) We will be with them […]

Spring Break! views: 186

So – our pledge of writing a regular blog sort of faded into the background as we crazily made chocolate for Mothers’ Day and Easter. We hope you managed to follow us on Instagram as we absolutely loved taking part in  the #MarchMeetTheMaker Challenge – this was set by Joanne Hawker and many of our […]