麻豆社

Rhubarb Bread

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12 oz ( 350g ) new season rhubarb chopped into 1cm pieces

8 oz ( 225g) castor sugar

16 oz ( 450g) plain flour

陆 teaspoon baking powder

陆 teaspoon baking soda

3 oz ( 85g) butter

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Mix the sugar and rhubarb together and cover. Leave overnight and give it the occasional stir.

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Set the oven to 190oc.

Grease and line a 10 inch cake tin with parchment paper.

Rub the flour and butter together until the mixture resembles fine crumbs.

Mix in the baking听 soda and powder and make a well in the centre.

Add the rhubarb with all the liquid and mix well.

Spoon into the prepared cake tin and smooth over the top.

Bake at 190oc for 30 minutes then turn the oven down to 160c for a further 15 minutes.

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Pomegranate glazed pork chops with spiced rhubarb and almond chutney

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4 x 200g pork chops

1 teaspoon oil

Salt and pepper

2 tablespoons pomegranate molasses ( available in delis, Asian shops and some supermarkets)

2 teaspoons honey

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Heat a pan until smoking hot.

Rub the oil on the chops and season with salt and pepper.

Seal the chops off then lower the heat.

Cook for about 5 minutes each side or until it feels firm.

Brush over the glaze and cook for a further 2 minutes, turning frequently.

Rest for 5 minutes and serve.

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Spiced Rhubarb and almond chutney

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1 red onion, finely diced

300g chopped rhubarb

1 tablespoon oil

25g chopped fresh ginger

1 teaspoon all spice

1 teaspoon ground coriander

75g soft brown sugar

50ml vinegar

20g roughly chopped toasted almonds

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Cook the onion and ginger in the oil until soft.

Add the rhubarb, sugar, all spice and coriander.

Cook for a minute then add the vinegar.

Simmer for 25 minutes then check seasoning and add the almonds.

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