Here’s the Rhubarb and Ginger Soda Bread recipe I made for my first ever FoodTube video…
300g flour
1 rounded tsp bicarbonate of soda
200ml milk (semi skimmed, soya, UHT, any milk will do)
Juice of half a lemon, or 2 tbsp bottled lemon juice
100g fresh rhubarb
1 tbsp sugar
Small piece of fresh ginger
First, pour the milk into a jug and squeeze in the lemon juice. Leave to stand for a few minutes to curdle. This replaces the buttermilk in traditional soda bread recipes, and can be done with any milk or milk substitute, and any citrus or acid, like vinegar, lemon juice, or lime juice.
In a large mixing bowl, combine the flour and bicarb and briefly mix through. Thinly slice the rhubarb and add to the bowl with the sugar, and grate in the ginger. In the video, I use the edge of a teaspoon to remove the thin skin from the ginger, but if you think life is too short to peel ginger, you can leave it on – but it has a different, woody taste to the tang of peeled ginger. Use the edge of a spoon, or a vegetable peeler, to peel thin strips of ginger into the bowl.
Make a well in the centre of the dry ingredients (a small rough hole in the middle) and pour in most of the curdled milk and lemon. Mix briefly with a wooden spoon, adding more liquid if you need to. It should be a slightly tacky, but malleable, dough. If you accidentally make it too sticky, just add an extra generous tablespoon or two of flour to bring it back.
Tip the dough out onto a floured work surface and knock it into a bread shape – you can pop it in a loaf tin if you have one, or knock it into a round and pop it straight in the oven.
Lightly dust your loaf tin (if using) and pop the bread in. Dust the top with extra flour and cut a crease down the middle of your dough – Irish folklore says that this is to let the fairies out, so respect your fairies and set them free. Bake in the centre of the oven for 40 minutes, until crusty, risen and golden and rustic looking. Remove from the oven and allow to cool for a few minutes before slicing.
Serving suggestion: The bit you don’t see on the video, is me layering it up with mackerel and honey for the production crew, who were initially suspicious, and then devoured the lot! But it’s also great plain, warm from the oven, toasted and spread with butter or crean cheese, and of course rhubarb and ginger are natural bedfellows for all sorts of delicious cheeses – try it with Brie, mature cheddar, or anything with a bit of bite…
And enjoy! Thanks to all the lovely feedback, I will be doing more videos with FoodTube in the future – so thankyou all so much for being so lovely and encouraging.
Jack xx