400g fresh red rhubarb, roughly chopped
2cm fresh ginger, peeled and grated
1 clove garlic, crushed (optional)
5 tbsp white sugar
350g approx. fresh beetroot (about 2 medium / large beetroot), keep whole
200g goat’s cheese cut into 6 slices
25g butter for crumpets
mint leaves to garnish
To make the marmalade: 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 1 hour until thick, stirring now and again to stop burning on the bottom of the pan. Allow to cool.
Scrub the beetroots and cut the stalks down to 2.5cms above the bulb. 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 200C / 400F / Gas 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 200C / 400F / 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 minutes until warmed through. Garnish with a mint leaf and serve with the marmalade in small ramekins on the side.