May 06, 2013

Roasted Rhubarb + Lavender Sablé Biscuits


There was a rhubarb plant in the back garden that needed to be cut. I let two weekends go by before tending to it. With its long vibrant scarlet pink stems, I found it quite difficult to figure out what I wanted to cook with our home grown rhubarb. I wanted to cook the perfect thing, as if the rhubarb sitting in Mam's vegetable patch was the only rhubarb in the world. 


Something so fresh and delicious, in my opinion, only needs a tiny bit of love to make it sing. In this case, rhubarb needs sugar because it makes your mouth pucker it's so sour! I could have made a crumble or a pie, but I've blogged one before. For the sake of a new blog post, I decided to make something different! I wanted to cook the rhubarb so it could be used in a few different dishes. By roasting it and making the rhubarb beautifully tender and sweet you can do many thing with it. 

I made some lovely lavender sablé biscuits to go along with it. Sablé is a French biscuit that has a lovely crumbly, sandy texture. I served it along with a dollop of yoghurt and a drizzle of honey as a brunch. Brunch just got elegant!


If you can't get your hands on dried lavender, flavour the sablé differently with finely chopped rosemary/thyme/lemon zest or orange zest. The roasted rhubarb can also be served over granola, ice-cream or it goes really really well with grilled mackerel and roast pork!  

Enjoy,

Holly, x


Using ingredients from the garden is so nice..the rhubarb is the the star ingredient along with lavender and the usual suspects: plain flour, butter, caster sugar and eggs. 

Yoghurt and honey to serve makes this light and refreshing but go with ice-cream to make it a dessert! 


Chop the rhubarb stems into 2 inch pieces, lay on a roasting tray and toss with sugar and a splash of water.

At this stage you could add some orange zest, a cinnamon stick, some star anise or instead of a splash of water, hit it with a slosh of white wine or champagne. 


For the sablé, cream together the butter and sugar until light and fluffy, beat in the egg yolk and mix in the flour and dried lavender until just combined and you have a dough. 


Chill for 5 minutes and roll into 12 equal sized balls.


Lay on a floured baking tray and with a floured fork, flatten out the balls until 1/3 of an inch thick.

 Bake at 180C for 8-12 minutes! Make sure to leave at least an inch between these biscuits. 

Recipe, serves 6

Lavender Sablé, makes 12 (easily doubled)

125g Plain Flour, sieved
1/2 Teaspoon Dried Lavender, or 1/2 Teaspoon Finely Chopped Rosemary
60g Butter, slightly softened
60g Caster Sugar
1 Egg Yolk

Preheat oven to 180C.
Cream together the butter and sugar until the butter is completely soft and the mixture is light and fluffy, about 3 minutes.
Beat in the egg yolk.
Fold in the sieved flour and dried lavender until just combined and you have a dough
Place in the fridge for 5 minutes.
Remove from the fridge and roll into 12 balls.
Place on a floured baking sheet and flatten with a floured fork.
Bake for 8-12 minutes or until slightly golden. 

Rhubarb

500g Rhubarb
100g Caster Sugar
Splash Water

Remove a little from the top and tail of the rhubarb.
Cut it into 2-3 inch pieces and place on a roasting tray.
Sprinkle with caster sugar and toss along with a splash of water.
Depending on how thick the rhubarb is, roast in the preheated oven for 20-30 minutes.
Remove and serve warm with the lavender biscuits, making sure to spoon over all the lovely pink juices. 

To Serve 

Plain Yoghurt and Honey
To make this a dessert serve it some good vanilla ice-cream!
Add granola or have it over porridge.

2 comments:

  1. Oh la la, my kind of sweet treats! Lovely sablés.

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    Replies
    1. Thanks Ketty! I love it in the morning over granola :)

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