• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Bariatric Cookery

Just another WordPress weblog

TwitterFacebookInstagramUSA
  • Home
  • Shop
    • Cart
    • Checkout
    • My Account
    • Logout
  • Surgery & Faq’s
  • About Us
  • Blog
  • Recipes
  • Press
  • Contact

Feeling Tickled Pink!

April 24, 2015 2 Comments

rhubarb close up

 

I know that warmer weather has arrived when I can harvest the first sticks from my rhubarb patch. I watch carefully throughout March as the stems thicken and then monitor daily throughout April to check for just the right hue of pink that signals the fruit is ripe and ready for picking before it becomes stringy and coarse. And yes I know it’s really a vegetable not a fruit but ….

we all tend to treat it like the latter using it in puddings, cakes and sweet sauces, although I have experimented successfully with new uses in savoury sauces, gratins and believe it or not stir-fries! 

 

One of my most successful was using it in a fried rice mixture with prawns, crispy vegetables, Chinese seasonings and herbs.  You could of course use cauliflower rice if you can’t tolerate the usual rice offering.

 

 

rhubarb Fried Rice

 

 

However, most of the early rhubarb recipes I turn to involve using the tender stems in poached fruit dishes, tarts, cakes and sauces where minimal cooking is applied so the colour shines through and the fruit stays whole or in shape. Older, tougher stems get the baked or blitzed treatment in crumbles, bakes, sauces and toppings for my porridge or breakfast yogurt. 

 

One of the very first I have developed this year is a sort of pound type cake that is studded with sliced rhubarb and flavoured with orange – a great if familiar pairing. It stores well in an airtight tin in the refrigerator for up to 5 days and can be frozen (closely wrapped) too. It makes a wonderful teatime treat but also pudding when served warm with yogurt. It may sound strange, but trust me on this, it’s extra special if sprinkled with a little ground black pepper. It works on the same principle of adding pepper to sliced strawberries – a delicious taste once you overcome the doubt!

 

pound cake with rhubarb

 

RHUBARB AND ORANGE LOAF

Ingredients

METRIC/US

225g plain flour/2 cups all-purpose flour

2 tsp baking powder

250g/8 oz xylobrit or the equivalent to 225g/8 oz caster/superfine sugar as your chosen sweetener

250g/1 cup fat-free plain quark

3 eggs, separated

grated zest and juice of 1/2 orange

125 ml/1/2 cup oil

200 g/7 oz rhubarb, sliced

 

Method

1.  Preheat the oven to 180 C/350 F/gas mark 4. Grease the base and sides of a 900g/2 lb loaf tin/pan and line the base with non-stick baking parchment.

2.  Sift all but 1 tbsp of the flour with the baking powder and xylobrit (or other chosen sweetener) into a bowl. Mix the quark with the egg yolks, orange zest and juice and oil. Toss the rhubarb with the 1 tbsp flour to coat. Whisk the egg whites in a clean oil-free bowl until soft peaks form.

3.  Stir the quark mixture into the dry ingredients then add one-third of the egg whites and mix well. Carefully stir in the rhubarb taking care not to break up and bruise. Fold in the remaining egg whites with a metal spoon.

4.  Spoon the mixture into the prepared tin and bake in the middle of the oven for 50-60 minutes or until well-risen, golden and firm to the touch. Leave to cool in the tin before turning out to slice and serve with yogurt if liked.

 

MAKES 16 SLICES

WLS PORTION: 1/2-1 SLICE

V suitable for Vegetarians

 

CALORIES PER SLICE: 185

PROTEIN: 5g

CARBOHYDRATE: 27.5g

FAT: 9g

 

rhubarb association

 

mini rhubarb crumbles

Mini Rhubarb Crumbles from ‘Return to Slender … Second Helpings (see here)

 

Related Articles:

  • A Teatime TreatA Teatime Treat
  • Posh PorridgePosh Porridge
  • Oat Couture – the Fashionable Way to Start the Day!Oat Couture – the Fashionable Way to Start the Day!
  • Are Salad Days Here Again?Are Salad Days Here Again?
  • Apple and Nectarine CrumbleApple and Nectarine Crumble
  • Grilled Pacific Cod with Pepper Stir-FryGrilled Pacific Cod with Pepper Stir-Fry
  • Gold Rush CheesecakeGold Rush Cheesecake
  • A Simple Salmon Stir-FryA Simple Salmon Stir-Fry
  • Early Summer Bariatric NewsletterEarly Summer Bariatric Newsletter
  • Chunky Bread and Dried Cherry PuddingChunky Bread and Dried Cherry Pudding
  • Bank Holiday Heroes!Bank Holiday Heroes!
  • Bariatric Banana LoafBariatric Banana Loaf

Tags: cake, crumble, fried rice, porridge, rhubarb, sauce, tealoaf Categories: Green bariatric recipes, Seasonal Food

Reader Interactions

Comments

  1. fabienne vondee says

    April 24, 2015 at 6:36 pm

    Please what is quark ?

  2. CAROL says

    April 24, 2015 at 7:01 pm

    Quark is a fat-free (or low-fat) spoonable soft cheese that is smooth in texture. It is similar to fromage frais and in this recipe it can be used instead if you can’t locate or purchase. It’s low in calories and high in protein and so I use it a great deal instead of cream in many recipes. One of my most favourite ways of using it is to add just a little sweetener and some essence (salted caramel is a favourite at the moment), mix together and serve with berries or other fruit. You wouldn’t know that it wasn’t full-fat, high calorie double cream – seriously! CAROL X

Leave a Comment

sidebar

Blog Sidebar

Categories

  • Bariatric Basics
  • Bariatric Beginnings
  • Bariatric Bento Box Gallery
  • Bariatric Budget Buster Recipe
  • Bariatric Buzz
  • Bariatric Cookery Pantry Plus+ Recipe
  • Bariatric Portion Plate Gallery
  • Carol’s personal goals
  • Coping mechanisms
  • Copyright
  • Disclaimer
  • Events
  • Exercise
  • Fashion & Beauty
  • Food and Nutrition Basics
  • Food Roundup
  • Foodies News
  • FREE bariatriccookery.com newsletter
  • Health and Fitness
  • In the news!
  • Kitchen equipment news and tips
  • Letters and messages
  • Menus
  • Metric and US Conversion Chart
  • Plastic surgery
  • Pre-Op Advice
  • Recipes
    • Amber bariatric recipes
    • Green bariatric recipes
    • Red bariatric recipes
  • Research
  • Seasonal Food
  • Super Simple Recipe
  • Support Groups
  • Surgical Options
  • The Bariatric Bee Tips
  • The Bariatric Cookery Solo Dining Club
  • The Bariatric Lunchbox Club Meal Idea
  • Uncategorized
  • Vitamins, minerals and other supplements
  • Weight Regain
Ramsay Health Banner Ad For Website

Ramsay Health Care UK sponsoring Weight Loss Surgery with Bariatric Cookery

How can Baricol support you? Find out more and request a free sample.

Footer

  • Home
  • Shop
  • Surgery & Faq’s
  • About Us
  • Blog
  • Recipes
  • Press
  • Contact
© Web Design by Brooks Creative

Web Design by Brooks Creative

Bariatric Cookery. All Rights Reserved

7ads6x98y