Page 20 - ALG Issue 1 2022
P. 20

with Erin
In the final weeks of winter, we wait to be out on our plots in the warm sun. Rhubarb is trying hard to make its first appearance. For those of you that force rhubarb, here is a lovely recipe for
you and, for those of us that don’t, we can just wait a bit longer to enjoy this treat. The meringues are made with a waste product known as aquafaba; it is the liquid in a tin of chickpeas. It also makes incredibly creamy hummus. So, the next time you make hummus with chickpeas from a tin, use the liquid instead of water.
Rose Water
& Pistachio Meringues with Roasted Rhubarb
Serves 6, gluten free
Be sure all of the equipment that you are using is very clean and remove any oil residue by wiping with a paper towel dipped in vinegar or lemon juice.
100ml aquafaba (liquid strained from a tin of chickpeas or another bean)
1/2 tsp lemon juice or 1/4 tsp cream of tartar
100g caster sugar
1/2 tsp vanilla paste, optional
1 tsp rosewater (optional), more to taste 3 tbsp pistachios, finely chopped
1. Preheat the oven to 130°C/110Fan/ Gas1.
2. Using a stand mixer or an electric whisk in a bowl, whisk the aquafaba with the lemon juice or cream of tartar until they are firm and glossy.
3. Whisk in the sugar, a spoon at a time until it is all dissolved and the mixture is firm and glossy. Whisk in vanilla and rosewater if using.
4. Pipe or spoon the meringues onto parchment paper into small meringues. Sprinkle with pistachios.
5. Place in the oven for 45 minutes at the preheated temperature. Depending on how large you have piped the meringues, you may have to turn the oven down to 100°C for another 30 minutes to allow the meringue to fully dry out.
     Roasted Forced Rhubarb
300g forced rhubarb
70g sugar
Zest and juice of 1 blood orange (regular orange is fine too) 1 tsp vanilla bean paste or 1 vanilla bean pod (optional)
Heat oven to 200°C/fan 180°C/gas 6. Rinse the rhubarb and shake off the excess water. Trim
the ends and cut the rhubarb into little finger-sized pieces. Put the rhubarb in a shallow dish or baking sheet with sides, sprinkle the sugar over it and add the orange juice, zest and vanilla, toss together, then shuffle the rhubarb so it’s in a single layer.
Roast the rhubarb for 10-12 minutes until tender but the rhubarb is still holding its shape. Serve either warm or chilled. If using rhubarb that is not forced, the baking time will be longer.
Assemble meringues and rhubarb in a bowl and top with a dollop of whipped cream of your choice and enjoy!
20 Allotment and Leisure Gardener
Erin is a chef and teacher based in Stroud. Each issue, she will be sharing with us a few of her delicious recipes for using allotment produce.
Photographs: ©Michael Ruggier

   18   19   20   21   22