Rhubarb And Apple Charlotte Gary Rhodes Recipes

RHUBARB AND APPLE CHARLOTTE (GARY RHODES)

Steps:

• Preheat oven to 425 degrees F. This recipe will use 6 3x2inch metal pudding molds or a 4x3 inch cake pan.
• Butter the bread on one side.
• Cut six slices of bread into disks that will fit the bases of the molds, plus six to fit the top. If using a single cake pan, cut bread to fit.
• Remove the crusts from the remaining bread and slice each into 1 inch fingers.
• Place a disk of bread in each mold, with the butter side down. Lay the fingers around the insides of the molds with the butter against the sides. It is okay if they are slightly overlapping.
• Melt half the butter in a large saucepan and add the rhubarb once it starts to bubble.
• Stir for one minute before adding 2 ounces of the sugar.
• Cook rhubarb for a further minute, then strain the rhubarb in a colander. Save the collected juice.
• Melt the remaining butter and add the apples once bubbling.
• Cook for 2 minutes hefore adding the remaining sugar.
• Cook for a further 2 minutes and allow to cool.
• Mix a quarter of the cooked rhubarb with the collected juices and bring to a simmer.
• Cook rhubarb until tender, then liquidize to create sauce.
• Mix fruits together once they have cooled.
• Taste for sweetness and add more sugar if needed.
• Divide mixture between the molds then top with the lids. Fold over any excess bread to help secure the lids in place.
• Bake individual charlottes for 20 minutes or a large charlotte for 40-45 minutes.
• To serve, turn out of molds and serve with rhubarb sauce.

APPLE RHUBARB CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
• Mix apples, rhubarb, 1 cup white sugar, 1/4 cup flour, and 1 teaspoon cinnamon in a bowl until thoroughly combined; spread fruit mixture into bottom of prepared baking dish.
• Mix quick oats, 1 1/2 cup flour, and brown sugar in a separate bowl; cut butter into the oats mixture until crumbly. Spread the oats mixture evenly over the fruit mixture. If desired, combine 2 tablespoons white sugar with 1/2 teaspoon cinnamon in a small bowl and sprinkle cinnamon sugar over the top of the crisp.
• Bake in the preheated oven until the fruit is bubbling and thick and the topping is golden brown, about 45 minutes. Let cool 10 to 15 minutes; best served warm.

RHUBARB & APPLE CRUMBLE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Toss the rhubarb, apples, vanilla and sugar together in an ovenproof dish and roast for 10 mins.
• Mix the flour and ginger, if using, together in a large bowl. Rub in the butter with your fingertips to create a chunky breadcrumb textured mixture. Stir through the sugar. Sprinkle the crumble topping onto the fruit and cook for a further 30-35 mins or until the topping is lightly golden brown. Serve with ice cream or custard.