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Rhubarb Compote with Dark Ginger Cake.

1 kg (2 lbs) Rhubarb
176g (6 oz.) sugar
Grated zest and juice of 1 Orange

175g (6 oz.) Butter
125g (4 oz.) dark brown sugar
1 thumb Root Ginger Grated
4 Eggs + 4 Egg Whites
250g (9 oz.) sieved flour
2 teaspoons Ground Ginger
teaspoons ground Cinnamon
teaspoons freshly ground Nutmeg
1 teaspoons bicarbonate of soda
225g (8 oz.) Treacle
125ml (4 oz.) cream
2 tbs. Lemon Juice..

Pre heat the oven to Gas 4, 175 C, 350 F.
Butter a 12" flat cake tin or quiche tin.
Cream together the butter and sugar until light and fluffy.
Separate the 4 eggs and stir the yolks gradually into the mixture.
Stir the fresh ginger into the treacle,lemon and cream and stir the dry ingredients together.Stir the wet and dry mixtures alternately into the mixture.
Beat the 8 egg whites until stiff and shiney.Fold these into the mixture.Pour this into the tin and cook at Gas 4, 175 C, 350 F, for 45 mts until firm to the touch and cooked in the middle.Leave to cool before you take it out of the tin.

Make the compote by cooking the rhubarb (cut into little chunks) with the sugar and orange either in a pot over gentle heat or in a microwave until just soft but holding it's shape.Let this cool.

Serve a slice of the cake with a spoonful or the compote and either a spoon of whipped cream or (even better) marscarpone cheese on the side.

March 27, 2007 09:06 AM | 0 Comments
  Martin Dwyer
Consultant Chef