Stephanie Hafferty explains how to save time and boost results as the busiest season gets underway
One of my top April jobs in the kitchen garden is to put up my bean frames. It is too early here in Wales to plant out frost sensitive climbing and runner beans, as the last frosts are in May. However I do like to be prepared.
May is such a busy month when it seems that everything needs planting out all at once, and the last thing I want to be doing is searching for, and putting up, bean poles. It is also good to get this job done during the usually damper month of April, when the soil is softer and it is easier to push the poles into the ground.
Over the years I have noticed that teepee shaped bean frames tend to be more robust during the windy weather that has increasingly become a feature of the summer, so I choose that style for exposed areas. In more sheltered spots, I choose long A-framed structures because they can support more bean plants.
It is a busy time, moving plants in and out of the greenhouse to harden off, and keeping tender annuals such as tomatoes and cucumbers warm on cold nights.
To save time, you can skip hardening off of greenhouse raised plants which are hardy (not frost sensitive) by planting out under horticultural fleece or a cloche. Keep them covered for the first few weeks while they become established, removing the covers during the day if the weather is very hot.
The many uses of rhubarb
I am sowing companion flowers to boost the biodiversity here. I mostly like to choose companion flowers which serve an extra purpose, for example as edible flowers or to make natural dyes, but sometimes I choose them just because they have glorious colours.
The rhubarb plants have been cropping for weeks now, and will continue to do so until early July, when I’ll leave them to recover and revitalise. Rhubarb is an incredibly versatile plant, and so productive that you can find yourself looking for 101 ways to use the harvest. Fortunately rhubarb recipes go beyond the traditional sweet crumbles, compotes, jams and pies.
It is a key ingredient in Khoresh ‘eh Rivas, a Middle Eastern stew traditionally made with lamb (replaced with cooked beans for a plant-based version).
I make a spicy savory rhubarb sauce, a tasty condiment to serve with summer BBQs and also dehydrate some to use during the winter months in both sweet and savory dishes. It can be pickled, fermented and made into chutney. I also use rhubarb to make a tasty cordial and infuse in gin, for pink-hued summer cocktails.
Tip: Rhubarb leaves are very toxic and must not be consumed. It is fine to compost rhubarb leaves.
Tip: Spread rhubarb leaves under gooseberry bushes as a natural saw fly deterrent.
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Fudgy rhubarb and chocolate brownies
The tartness of rhubarb blends deliciously with the rich chocolate brownie mix, making these fabulous brownies a springtime favourite. When the first raspberries and strawberries come into season, replace half (or even all) the rhubarb with these berries, for extra fruity gorgeousness.
Rhubarb pairs beautifully with ginger, so I have included a variation which includes ground and crystallised ginger, and for those who like their chocolate cakes spicy, a chilli and cinnamon version too.
Ingredients
375g 70% cocoa chocolate
375g unsalted butter at room temperature
375g caster sugar
200g plain flour
225g rhubarb (weighed after trimming leaves etc)
6 large eggs
1 tsp salt
1 tbsp vanilla extract
Method
- Preheat oven to 180°C/160°fan/350°F/Gas mark 4
- Line a 30 x 30cm baking tin with parchment paper. Grease with a little butter or oil spray.
- Wash the rhubarb and chop into 1cm (1/2in) lengths.
- Break the chocolate into pieces. Place in a bain marie with the butter and gently melt together over a low heat.
- Meanwhile, whisk the sugar, vanilla essence and eggs together until they are thick.
- Remove the melted chocolate mixture and place to one side to cool for 5-10 minutes.
- Then, stir in the beaten egg mixture. Once combined, fold in the flour and salt, incorporating gently until no flour is visible.
- Pour into the prepared tin. Spread the chopped rhubarb over the top (it will sink into the mixture while cooking) and place in the oven.
- Cook for around 30-35 minutes. The top should be cooked and firm, but the inside will still be gooey. The mixture will continue to cook whilst it is cooling.
- Leave to cool before cutting and serving.
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- For ginger chocolate and rhubarb brownies: add 1 tsp ground ginger to the flour, and 60g chopped crystallised ginger when adding the rhubarb.
- For spicy rhubarb brownies: add 1 tsp each of chilli powder and ground cinnamon to the flour.
- For gluten free brownies, replace the flour with gluten free flour.
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