Recipe: Yorkshire Delight
Unlike other varieties, forced rhubarb is grown in fields for two years before being over-wintered in complete darkness and harvested by candlelight, so that photosynthesis doesn’t turn them green and woody. You’ll find the slender, vivid pink stalks just about everywhere from early February.
Our Pastry Chef, Chris has been busy making this wonderfully sharp, soft set Turkish Delight with the first of the season’s forced rhubarb and we thought we’d share the recipe for you to make for your loved one.
Soft Set Rhubarb Turkish Delight (makes approx. 18 petit four sized)
45ml rhubarb juice (see recipe below)
110g caster sugar
3 sheets gelatine
5g tartaric acid*
90g liquid glucose
1 teaspoon rosewater
5g cornflour (plus extra for dusting the moulds)
5g icing sugar
Place the rhubarb juice in a pan on the hob and reduce to 20ml. Place the sugar, glucose and 60ml of water in another pan and heat to 125⁰C.
In the meantime, soak the gelatine in cold water until softened, then squeeze out the excess water and add the gelatine to the pan with the tartaric acid and stir over a medium heat until dissolved. Remove from the heat and cool to 60⁰C. Stir in the rosewater and reduced rhubarb juice.
Coat the silicone mould trays with a dusting of cornflour and carefully pour the liquid to just below the top of each mould. Refrigerate for 2 hours or until set. Sift together the icing sugar and cornflour in a bowl. Carefully turn out the Turkish delight into the icing sugar mixture and toss gently to coat, shaking off the excess.
25g Caster Sugar
Pre-heat the oven to 180⁰C. Cut the rhubarb into 15cm pieces. Place in a deep tray and cover with water and sugar. Bake in the oven for 15 minutes. Remove from the oven and strain.
*If you can’t get your hands on tartaric acid then you can try substituting two teaspoons of cream of tartar for every teaspoon of tartaric acid. However tartaric acid will produce better results.