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rhubarb and orange marmalade

Rhubarb and orange marmalade

For best results use only the reddest parts of the rhubarb stems. Note
Rhubarb and vanilla CRUMBLE CAKE

Rhubarb and vanilla crumble cake

You will need about two bunches of rhubarb for this recipe. To spread the second layer of cake batter over the crumble, without mixing the two, dollop the batter into each corner first, then gently spread the batter toward the centre. Note
persian lamb with roasted rhubarb

Persian lamb with roasted rhubarb

If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. Frying the herbs in butter, rather than adding them directly to the sauce, gives them extra flavour and keeps them bright green. Recipe not […]

Rhubarb chia muesli loaf

You will need about 1 ½ bunches of rhubarb for this recipe. While the cake is baking, turn it every 20 minutes for even browning. Subsitutes; chia seeds are one of the highest occurring plant sources for omega-3 and are available from supermarkets. If you prefer, you can omit them from the recipe or use […]
rhubarb and strawberry trif le

Rhubarb and strawberry trif le

Rhubarb comes in bunches and needs all leaves trimmed away and stalks washed before cooking. Any leftover rhubarb puree is delicious served with muesli or cereal for breakfast, or topped with a favourite crumble mixture. Note
sticky rhubarb on citrus

Sticky rhubarb on citrus

Any poached fruit will work here, but use something with a more robust flavour, stone fruits are a good choice. Note
rhubarb and carrot conserve

Rhubarb and carrot conserve

To test the conserve: when the mixture has thickened, place a saucer or a small plate in the freezer for 5 minutes or until chilled. Spoon a little of the hot conserve onto the cold saucer. Return to the freezer for 2 minutes or until chilled. Touch the conserve. Note