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This delicious slice is a variation on rhubarb shortcake. Both are good for morning tea or as a dessert. You could substitute berries or other chopped fruit for the rhubarb if you prefer. It freezes well. Makes 25 pieces. 250g self raising flour One teaspoon ground cinnamon 175g butter at room temperature 100g caster sugar 75g ground … [Read more...]
I was sceptical about getting rhubarb jam to set as it's not naturally high in pectin. I experimented with using a packet of jam setting mix (about $2) which contains pectin, added to ordinary white sugar. It made a quick and reasonably well set jam. The resulting jam was quite sweet but a beautiful pink and not too mushy. It doesn't have to boil … [Read more...]
Any fresh fruit would work well in these muffins - pear and ginger would be a good combination or apple and cinnamon. Unfortunately they only take one stick of rhubarb (about 150g), but they are quick and easy to make and they freeze well. Makes 12 muffins. One cup raw sugar Half a cup of oil (I use light olive oil) Half a cup of … [Read more...]
Some rhubarb recipes use a pitifully small quantity of rhubarb. This gingerbread does justice to the fruity stem. A cake that would do well as a dessert served in squares with vanilla icecream, cream or custard. I divide the cake in two and freeze half as it's too moist to keep well. The remaining half stays in squares in the fridge. … [Read more...]
A rich and delicious homemade treat that will convert even the staunchest rhubarb-haters. I make both the base and topping in a food processor. A shortbread base with a sweet, rhubarby meringue topping. It freezes well. If you've got lots of rhubarb you might also like to try rhubarb gingerbread or rhubarb crumble. shortcake 125g … [Read more...]
Pink rhubarb is prettier, but not necessarily sweeter than the green variety. Rhubarb tolerates acid soil and some shade but will do better in good sun. It's resilient to droughts as it's deep rooted. Keep well mulched and spread with compost in winter. If you have a young plant, don't pick any stalks in its first season and pick only lightly in … [Read more...]
You can make a large crumble very quickly or divide it into eight ramekin dishes for a more sophisticated (nay portion controlled) dessert. It freezes well. Serve with whipped cream, greek yoghurt, ice cream or real custard (yes, it's made from fresh eggs and milk, not the yellow coloured white sauce from a packet). Serves eight to ten. Cut up … [Read more...]
