A quick post with a couple of recipes I’ve been asked for quite a bit recently! The rhubarb fizz cocktail is great to make when you have a glut of rhubarb and the shrub is a bit different than cordial! I serve my rustic hummus with chilli and parsley oil in classes all the time, it’s such a versatile recipe, and different than a smooth hummus. The chilli and parsley oil is great to have in the fridge – you can use it as a top hat for meat or fish, toss roasted veg in the oil, or use it as a simple topping for pasta!
Ruby’s Ginny Rhubarb Fizz
This recipe comes from Lynn Crawford’s Farm to Chef book, and is a great way to use up a glut of rhubarb!
Rhubarb Shrub
4 cups rhubarb chopped into 1cm pieces
2 strips lemon zest
5cm piece fresh rhubarb, peeled and thinly sliced
2 ½ cups granulated sugar
500ml white vinegar
Ruby’s Ginny Fizz
30ml rhubarb shrub
60ml gin
soda water
Combine the rhubarb, lemon zest, ginger, sugar and vinegar in a heavy bottomed saucepan. Bring to the boil, reduce heat and simmer gently for 30 – 40 minutes, until the fruit is just soft.
Set a sieve over a large bowl. Pour the rhubarb through the sieve and leave to drain without pressing the fruit (or you will cloud the shrub). Carefully pour syrup into a sterilized bottle, cover and refrigerate. It will keep for up to one month in the fridge.
Stir together the shrub, and gin, add ice, top with soda water stir and enjoy!
Rustic Hummus + Chilli and Parsley Oil
I am obsessed with this dip, and prefer it to a traditional hummus. It’s quick to make, and lasts well in the fridge. My favourite way to eat it is on grilled sourdough with chilli and parsley oil. The chilli and parsley oil will keep in the fridge for a week, it is important to use the best quality olive oil you can afford. Serve with grilled sourdough!
Rustic Hummus
1 x 398g tin of garbanzo beans
2 tbsp tahini
2 tbsp olive oil
lemon juice, to taste
salt and pepper, to taste
Rinse the beans well in a sieve until the bubbles disappear. Roughly mash the beans using a potato masher or fork, add the tahini, olive oil, and juice of half a lemon, season with salt and pepper. Taste, and adjust the seasoning, you may need to add more lemon juice or salt.
Chilli and Parsley Oil
1 bunch of flat leaf parsley, finely chopped
1 red chilli, de seeded and finely chopped
1 clove of garlic, smashed
olive oil
salt and pepper
Place the parsley, chilli and garlic in a bowl, cover with olive oil, season with salt and pepper.
“Eat real food, not too much, mostly plants…” – Michael Pollan