Sweet Baking 2

PERFECT PASTRY EVERY TIME

PERFECT PASTRY EVERY TIME

Making pastry can be a tricky undertaking at the best of times. Cooks talk about having ‘pastry hands’.  Indeed, hot hands, air temperature and even humidity can have a role in success or failure. At the Coeliac’s Revenge we’re pretty good with pastry and really love making and eating it. So when tasked with producing some excellent gluten-free pastries we were up for the challenge ….

RHUBARB, RHUBARB, RHUBARB

RHUBARB, RHUBARB, RHUBARB

Funny how one thing leads to another. I recently needed only a couple of stalks of rhubarb, to pickle, to top some delicious sticky rice cakes for a pre-dinner nibble. As our rhubarb pickle loses its vibrant colour after a week or two, I only pickle what I need. What to do with the rest?  A bit of poaching with some star anise, orange juice and zest produced a cup full of delicious pulpy sweet rhubarb.

What to do with that ...