Читать книгу My Kitchen - James Martin - Страница 27

Serves 4

2 sticks of rhubarb (preferably forced variety), cut into lcm (½in) cubes

2.5cm (1in) piece of root ginger, peeled and chopped

4 tbsp caster sugar

50ml (2fl oz) white wine

75g (3oz) mascarpone

250ml (9fl oz) double cream

2–4 tbsp icing sugar

1 piece of crystallised ginger, finely chopped

I wouldn’t be allowed back over the Yorkshire border if I didn’t put some rhubarb recipes in this book. Yorkshire is famous for parkin and puddings, but above all else, it’s celebrated for its rhubarb. The famous ‘rhubarb triangle’ is an area of land between Leeds, Wakefield and Bradford. This is where most of Britain’s forced rhubarb comes from.

Place the rhubarb, root ginger and sugar in a medium-sized saucepan and add the white wine. Set over a low–medium heat and bring to a simmer, not allowing it to boil. Cook for 4–5 minutes, or until the rhubarb is softened, then remove from the heat and set aside.

When the mixture has cooled, remove 2 tablespoonfuls to a separate bowl and mash with a fork. In another bowl, whip the mascarpone and cream together with the icing sugar and when the mixture forms soft peaks, fold in the mashed rhubarb and ginger mixture.

Spoon the rest of the poached rhubarb into bowls or glasses, then spoon over the mascarpone mixture and sprinkle the crystallised ginger over the top.