This is a great recipe for a Easter breakfast or lunch, with beetroot and creamy goat’s cheese.
- 400g fresh red rhubarb, roughly chopped
- 2cm fresh ginger, peeled and grated
- 1 clove garlic, crushed
- 5tbs white sugar
- 350g fresh whole beetroot (about 2 medium / large beetroot)
- 4 crumpets
- 200g vegetarian Somerset goat's cheese, cut into 12 slices
- 35g butter for crumpets (or to taste)
- Mint leaves, to garnish
Put the rhubarb, ginger, sugar and garlic into a processor and process until very finely chopped. Turn into a small saucepan and simmer, uncovered, for about 1 hr until thick, stirring now and again to stop burning on the bottom of the pan. Allow to cool.
Scrub the beetroot and cut the stalks down to 2.5cm above the bulb. Either: Boil in plenty of water until soft for about 40 – 50 mins depending on size. Drain, cover, and leave to cool for about 1 – 2 hrs) Or wrap in foil and bake at 200ºC/400ºF/gas 6 for about 40-60 mins until soft, depending on the size of the beetroot. Leave to cool then skin the beetroot and slice thinly.
Preheat oven to 200ºC/400ºF/gas 6. Toast the crumpets and lightly butter them. Place on a baking tray and divide the sliced beetroot and goat’s cheese between them. Place in the oven for about 5 – 7 mins until warmed through. Garnish with a mint leaf and serve with the marmalade in small ramekins on the side.