Tag Archive | Winter hardy salads to grow

Radio Leicester And A Rhubarb & Ginger Cake

I know I said I wouldn’t be posting this week, but I thought I’d share my visit to Radio Leicester with you.

I was invited into the Saturday morning show again today and I had great fun chatting to Radio Leicester, as usual.

You can listen again to it here, for the next seven days

(approximately 1 hour and 37 minutes into the programme).

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I took in some winter salads to show and discuss. I just wanted the listeners to know that salads can be grown all through the winter when they are given a bit of protection under a cloche, cold greenhouse or polytunnel.

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You can see in the picture above, I took red and green winter lettuces, corn salad, mizuna and baby perpetual spinach leaves, which were all sown on the 1st September 2012 and I have been picking a few leaves at a time from them all winter.

I also took in some chives which are now growing at my allotment and showed him a winter hardy spring onion that was also planted on the 1st September and they are just about ready now.

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I also talked about Rhubarb which is growing well at my allotment now spring is here.

I like to use rhubarb in different ways and Tony, Matt the producer and Ed Stagg (another Radio Leicester presenter) all tasted the rhubarb jam and rhubarb and ginger cake that I had taken in for them.  They seemed to enjoy them, thank goodness!

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Rhubarb And Ginger Cake Recipe

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Bottom layer: 

400g fresh rhubarb, washed & chopped into 2cm chunks

100g butter or margarine (I use marg)

75g granulated sugar, plus extra for sprinkling

2 eggs

100g self-raising flour

1 teaspoon baking powder

1 teaspoon ground ginger

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Top layer:

75g butter or margarine (I use marg)

100g plain flour (I used self-raising as I had run out of plain)

50g granulated sugar

Icing sugar to sprinkle on the top when cool

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Preheat oven Gas 4 / 180C / 350F

Prepare an 8 inch cake tin by greasing and flouring it.

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Cream the butter and sugar together.

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Add the eggs and beat well.

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Sieve the flour and ginger into the bowl.

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Fold the flour, baking powder and ginger into the butter/sugar mixture and put it into the prepared cake tin, smoothing it all around.

Arrange the rhubarb chucks over the sponge in a single layer and sprinkle with the extra sugar.

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In a separate bowl prepare the top layer by rubbing the butter into the flour until it looks like breadcrumbs.

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Stir the sugar into the mixture with a round bladed knife.

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Sprinkle the topping over the rhubarb

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Pop in your oven for 45 minutes and then leave on a baking tray to cool.

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 When it is cool, sprinkle with the icing sugar and serve.

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Thank you for reading my blog today.

I will be back on Friday with ‘What to do in the kitchen garden in April’

 

 

 

 

 

 

 

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