- Rhubarb sorbet
- 500g frozen rhubarb (not peeled)
- 200g water
- 50g glucose
- 150g sugar
- 50g sorbet stabiliser
- Vanilla custard
- 4 eggs
- 50g sugar
- 300ml cream
- 1 vanilla pod
- 1 ½ leaves gelatine
- Grasmere gingerbread
- 250g melted butter
- 250g dark brown sugar
- 300g porridge oats
- 200g self raising flour
- 1 tsp ground ginger
- ½ tsp mixed spice
- 3 lumps stem ginger finely grated
- 60g brown sugar
- 5g ground ginger
- Rhubarb batons
- 300g rhubarb peeled and cut into batons
- 200g caster sugar
- 1 orange juiced and zested
- Half vanilla pod
- Rhubarb gel
- Peelings from 1 kilo rhubarb
- 180g sugar
- 350ml water
- 8g agar agar
- Rhubarb compote
- Peelings from 1 kilo rhubarb
- Peeled rhubarb chopped
- 180g sugar
- 250ml water
- To finish the dish you will need sweet pastry cases
Rhubarb dessert by Nigel Mendham
Rhubarb dessert by Nigel Mendham
Rhubarb sorbet by Nigel Mendham in association with Wild Harvest
Ingredients
Method
Rhubarb sorbet
Cut rhubarb into pieces and freeze
Bring to boil water sugar and glucose 2 mins
Blend rhubarb with above
Freeze
Vanilla custard
Soak gelatine in ice water
Make custard with rest of ingredients
Add gelatine
Sieve
Set in container
Grasmere gingerbread
Melt butter and sugar
Robo porridge oats
Mix together all dry ingredients
Add wet ingredients to dry
Add grated ginger
Bake for 25 minutes or until golden brown
Mix together
Sprinkle over baked gingerbread as soon as comes out of the oven
Rhubarb batons
Bring to boil rhubarb peelings/sugar/orange zest/juice/vanilla
Allow to cool
Put batons in vak pack bag
Add 4 tbsp. syrup
Seal bag and cook @85 degrees for 5 minutes
Rhubarb gel
Bring all to the boil
Remove heat and allow to cool
Sieve
Weigh out 600ml liquid
Bring to simmer add agar agar
Boil for 2 minutes whisking constantly
Set and blend
Rhubarb compote
Bring to boil rhubarb peelings/sugar/water
Add chopped rhubarb and cook until soft
Drain through Muslim cloth
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
