Recipes

Growing your own fruit and vegetables is one of the most satisfying ways to enjoy your garden. Dont forget to visit our Grow Your Own area at the Show to pick up top tips and advice from our experts. In the meantime we will have monthly posts of different seasonal recipes on this page to help you make the most of your garden.

With Rhubarb being at its best this month here are a couple of recipes to help you cook up a storm from your garden this winter.

RHUBARB STREUSEL PIE

Preparation and cooking times
Prep 20 30 mins
Cook 45 mins
Serves 6 - 8

Ingredients
500g pack shortcrust pastry , thawed if frozen
1kg rhubarb , trimmed, or 750g/1lb 10oz ready trimmed
3 rounded tbsp plain flour
85g caster sugar
 
For the topping
85g plain flour
1 tsp ground cinnamon
50g demerara sugar
50g hazelnuts , roughly chopped
50g butter
single cream or vanilla ice cream, to serve

Method 
Roll out the pastry and use to line a deep 23cm/9in flan tin. Chop the rhubarb into 3cm/1in lengths and tip into a large bowl with the flour and sugar.

Mix well, then tip into the pastry case, spreading the rhubarb to level it.

To make the topping, mix together the flour, cinnamon, sugar and nuts.

Add the butter, cut into small pieces, and rub in with your fingertips until the mixture resembles coarse breadcrumbs.

Sprinkle evenly over the top of the rhubarb. Set aside until ready to bake, up to 6 hours.

Preheat the oven to 190C/Gas 5/fan oven 170C. Bake the pie for 40-45 minutes until the topping is crisp and golden and the rhubarb is tender - test by spearing a piece of fruit through the topping with a knife.

Serve warm or cold with single cream or vanilla ice cream.

If seasonal recipes are high on your agenda this summer don't forget to take advantage of your FREE ENTRY to the BBC Summer Good Food Show