Scrummy crumpets with goat's cheese, beetroot and fresh rhubarb and ginger marmalade recipe

Scrummy crumpets with goat's cheese, beetroot and fresh rhubarb and ginger marmalade

Serves 4


400g fresh red rhubarb, roughly chopped2 cm fresh ginger, peeled and grated1 clove garlic, crushed (optional)5 tbsp white sugar350g approx fresh beetroot, about 2 medium / large beetroot. Keep whole. 4 crumpets  200g vegetarian Somerset goat's cheese (2 x 100g packs) each pack cut into six slices35g butter for crumpets (or to taste)Mint leaves, to garnishMethod

Put the rhubarb, ginger, sugar and garlic (if used) into a processor and process until the mixture is very finely chopped. Turn into a small saucepan and simmer, uncovered, for about one hour until thick, stirring now and again to stop burning on the bottom of the pan. Allow to cool.

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Scrub the beetroots and cut the stalks down to 2.5cms above the bulb. Then either boil in plenty of water until soft (about 40 - 50 minutes depending on size), drain, cover, and leave to cool (about 1 - 2 hours), or wrap in foil and bake at 200°C / 400°F / gas mark 6 for about 40-60 minutes until soft, depending on the size of the beetroot. Leave to cool then skin the beetroot and slice thinly.

Preheat oven to 200°C / 400°F / gas mark 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 five to seven minutes until warmed through. Garnish with a mint leaf and serve with the marmalade in small ramekins on the side.This recipe is one of twelve mouth-watering, monthly recipes, included in Season to Taste, a collection

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