More Rhubarb Recipes

Rhubarb Cheesecake

BASE

• 1 1/4 cups shortbread biscuit crumbs
• (substitute with Gluten Free biscuits if desired)
• 80g melted butter

FILLING

• 500g Philadelphia cream cheese softened
• 3/4 cup caster sugar
• 2 tsp gelatin dissolved in 1/4 cup boiling water
• 200g white chocolate melts melted and cooled slightly
• 1 cup thickened cream whipped

TOPPING

• 3 tsp gelatin dissolved in 1/4 cup boiling water
• 200g cooled stewed rhubarb

Method:

Combine biscuit crumbs and melted butter and press into base of 25 cm spring form pan. Beat philly and sugar until smooth, add gelatin and chocolate and mix until combined. Lightly fold in whipped cream. Pour into pan. Refrigerate until slightly firm. Add gelatine to stewed rhubarb and spread across top of cheesecake. Return to refrigerator until set. Printable recipe

Roasted Rhubarb and Baked Cheesecake

• 250g pkt granita biscuits, coarsely broken
• 100g butternut biscuits, coarsely broken
• 200g butter, melted
• 500g cream cheese, softened
• 300g ctn sour cream
• 1/2 cup (100g) caster sugar
• 180g pkt white chocolate, chopped
• 2 teaspoons finely grated orange rind
• 2 eggs

Roasted Rhubarb

• 500g rhubarb
• 1 cup (200g) caster sugar
• 1/2 cup (125ml) water
• 1/2 cup (125ml) orange juice
• 3 vanilla bean, split
• 3 cardamom pods, bruised

Method

Line the base of a 20cm (top measurement) springform pan with baking paper. Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. Transfer mixture to the prepared pan and use a glass to press the crumb mixture firmly over the base and side of the pan. Place in the fridge for 30 minutes to set.

Meanwhile, to make the roasted rhubarb, preheat oven to 160C. Use a sharp knife to cut the rhubarb on the angle into 5cm lengths. Place in a roasting pan. Sprinkle the sugar over the rhubarb. Add the water, orange juice, vanilla bean and cardamom. Roast in preheated oven, gently turning once, for 20 minutes or until rhubarb is tender by still holds its shape. Remove from heat. Transfer the rhubarb to a bowl. Place the syrup in a medium saucepan over medium heat. Cook for 5-10 minutes or until syrup thickens. Drizzle over the rhubarb. Place in the fridge to cool completely.

Place the cream cheese, sour cream and sugar in the bowl of a food processor and process until mixture is smooth. Add the white chocolate, eggs and orange rind and process until just combined.

Place the prepared biscuit base on an oven tray. Pour the filling into the base. Bake in preheated oven for 1 hour or until just set. Turn off the oven and leave the cheesecake in the oven, with the door ajar, for 1 hour or until cooled completely. Loosely cover with plastic wrap and place in the fridge to chill.

Place the cheesecake on a serving plate. Top with rhubarb and any extra syrup. Serve immediately.

Rhubarb and Ginger Fools

• 200ml Thickened Cream
• 1 Tbsp icing sugar
• 1/2 cup greek yoghurt
• 1 cup stewed rhubarb (chilled)
• 2 tbsp roughly chopped glace ginger

Method

Beat cream and icing sugar until soft peaks form.

Add yoghurt and fold until just combined.

Add rhubarb and half of the ginger and fold gently to create a rippled effect.

Serve in bowls or glasses with left over ginger on top.

Brandy Snaps and Rhubarb Stacks

• 1 1/2 cups roughly chopped rhubarb
• 1 tablespoon water
• 2 tablespoons caster sugar
• 10g butter
• 1 tablespoon brown sugar
• 2 teaspoons golden syrup
• 1/4 teaspoon ground ginger
• 1 tablespoon plain flour
• 2 tablespoons yoghurt

Method

Preheat oven to 180 degrees celcius - 160 dgrees celcius fan forced. Grease oven tray.

Bring thubarb, water and sugar to the boil, simmer uncobvered for 3 minutes. Drain rhubarb with sieve, retain liquid and place rhubarb on tray in freezer to cool.

Stir butter, brown sugar, syrup and ginger over low heat until butter has melted. Remove from heat and stir in flour.

Drop level teaspoons of mixture and bake about 7 minutes or until they bubble and become golden brown. Cool on trays for 2 mainutes, then transfer to wire rack to cool completely.

Place cooked rhubarb in bowl and add yogurt. Mix by pulling skewer back and forth to create a marbled effect.

Sandwich 3 brandy snaps with a quarter of the rhubarb mixture to create 1 serve.

Drizzle with reserved liquid. Serves 4.

Rhubarb Sparkle

A sparkling refreshing drink

• 875g sugar
• 2 litres of hot water
• 2.5 litres of tap water
• 875g rhubarb, rinsed and chopped
• 1 lemon thinly sliced
• 1/2 cup white vinegar

Method:

Add sugar to hot water and stir until dissolved. Add tap water, rhubarb and lemon, cover and leave for 2 days. Strain out fruit and using fine sieve bottle in softdrink bottles, and leave for between 2 weeks and 3 months. Chill before serving.

Upsidedown Rhubarb Orange Cake

• Orange peeled chopped seeds removed
• 200 g butter melted
• 1 and 1/2 cups caster sugar
• 3 eggs
• 2 cup self-raising flour
• 1 teaspoon ground cinnamon
• 5 Rhubarb stalks, halved lengthways and cut into 5 cm pieces
• 3/4 cups caster sugar
• 2 tablesppons maple syrup
• 2 tablesppons water

Method:

Preheat the oven to 160°C. Grease a 22cm round springform cake pan and line the base with baking paper. Cover the outside of the pan with foil to prevent any syrup leaking out during cooking. Arrange the rhubarb in the base of the pan, ensuring there are no gaps.

Place maple syrup, sugar and water in a saucepan over medium-high heat, stirring until sugar dissolves. Bring to the boil, then cook on medium for 10 minutes or until thickened. Pour over the rhubarb and set aside to cool slightly.

Process orange until pureed. Cream butter, sugar and eggs until combined. Add orange puree, flour and cinnamon until just combined. Pour mixture into over Rhubarb and syrup. Bake for 60 – 70 minutes or until a skewer inserted in the centre of cake comes out clean (cover loosely with foil during cooking if over-browning). Cool in pan

Rhubarb and Custard Muffins

• 250 - 300 ml of custard
• 2 cup self-raising flour
• 1/2 cup plain flour
• 3/4 cup caster sugar
• 100 g butter melted
• 1 cup milk
• 1 egg
• 3 cup rhubarb finely chopped
• 1 tbs raw sugar
• 1 tbs icing sugar to serve

Method:

Sift flours and caster sugar into a large bowl. Stir in combined butter, milk and egg.

Fold in half the rhubarb. Divide half the mixture into lightly greased and lined 12-hole muffin tin with paper cases, add custard evenly then add remaining rhubarb mixture over custard. Sprinkle with remaining rhubarb and raw sugar.

Bake at 200 degrees celcius for 25 minutes or until cooked. Stand for 5 minutes before turning top side up on wire rack to cool.

Serve lightly dusted with sifted icing sugar.

Gingerbread, Rhubarb and Honey Ice Cream

Ice Cream (make the day before):

• 4 eggs separated
• 1 cup icing sugar
• 1 cup thickened cream
• 50g of honey

Gingerbread:

• 60 g unsalted butter at room temp
• 60g soft brown sugar
• 110g treacle
• 1 medium egg lightly beaten
• 110g almond meal
• 1 tsp baking powder
• Pinch salt
• 1 table spoon ground ginger
• 1/4 tsp bicarb

Rhubarb:

• 4 stalks rhubarb cut into 5cm pieces
• Zest and juice of 1/2 lemon
• Zest and juice of 1/2 orange
• 1/4 cup caster sugar

Honey Ice Cream:

Beat egg whites in mixmaster on high until soft peaks form. Gradually add icing sugar until disolved and mixture is still peaked. In another bowl, beat cream until really thick. In another bowl, beat egg yolks with rotary beater until creamy and smooth. Add egg yolks to cream, mix gently until combined. Add this to the egg whites and fold gently until combined. Add honey and mix through gently. Freeze until set.

Rhubarb:

Line tin with baking paper, place rhubarb and sprinkle with sugar zest and juice, cover with foil and cook for 10 minutes on 180 degrees Celsius.

Gingerbread:

Preheat oven to 170. Grease and line loaf tin or muffin pan. Cream butter, treacle and sugar until light and fluffy. Add egg gradually and beat well after each addition. Sift in almond meal, baking powder, ginger and bicarb and fold into the butter mixture. Put in tin and bake for 18 - 20 minutes for muffins or 30 - 35 in loaf tin. The cake will sink in the middle and will be where the leftover rhubarb syrup will sit.

Serve with rhubarb pieces, syrup and ice cream.

Rhubarb, Apple and Cinnamon Cobbler

Filling:

• 400 gm rhubarb, cut into 2cm lengths
• 3 pink lady apples, peeled, cored and cut into wedges
• 110 gm (half cup) raw caster sugar
• 40 gm honey
• 2 tbsp cornflour
• Juice of 1 lemon

Buttermilk and cinnamon pastry:

• 150 gm (1 cup) self-raising flour
• 30 gm raw sugar
• 1 1/2 tsp ground cinnamon
• 50 gm butter, coarsely chopped
• 90 ml buttermilk, plus extra for brushing
• pouring cream to serve

Method:

Preheat oven to 190C. Rinse rhubarb, drain and transfer to a bowl. Add apple, sugar, honey, cornflour and lemon juice and stir to combine, then place in a 1.5 litre capacity ovenproof dish.

For buttermilk and cinnamon pastry, process flour, 2 tbsp sugar, 1 tsp cinnamon, butter and 1 tsp sea salt in a food processor until mixture resembles fine breadcrumbs. Add buttermilk and process until mixture forms a dough, then transfer to a lightly floured surface and knead until smooth. Roll out to 4mm thick and, using a 7cm-diameter pastry cutter, cut out rounds and arrange over rhubarb mixture, overlapping slightly. Brush tops with a little extra buttermilk.

Combine remaining sugar and cinnamon in a small bowl, scatter over pastry and bake for 45-50 minutes or until fruit is bubbling and pastry is golden and risen. Serve with pouring cream.

Rhubarb and Orange Compote

• 200g rhubarb, stalks trimmed, cut into 3cm pieces
• 1/2 cup (110g) caster sugar, plus 2 tablespoons
• 250g punnet strawberries, hulled, sliced
• pared rind and juice of 2 oranges, plus 1 orange, segmented
• Creme fraiche or thick yoghurt, to serve

Method:

Preheat oven to 180C. Place rhubarb in a baking dish. toss with 1 tablespoon sugar and half the juice. Bake, covered, for 15 minutes, then uncovered for 5 minutes until tender.

Slice orange rind into thin strips. Place 1/2 cup (110g) sugar and 1 cup (250ml) water in a pan over high heat, stir to dissolve, then bring to boil. Reduce heat to medium-low, add rind and simmer for 20 minutes or until softened. Allow to Cool.

Gently mix rhubarb, orange segments and strawberries with remaining juice and sugar. Drizzle over orange syrup, then serve with creme fraiche or yoghurt.

Rhubarb Ginger Orange and Custard Cake

• 200g butter
• 110g (1/2 cup) caster sugar
• 2 eggs
• 185g (1/4 cup) self raising flour
• 40g (1/3 cup) custard powder
• 2 fresh rhubarb stalks, cut to 10cm and if thick cut in half lengthways
• 50g crystalized ginger, finely chopped
• Zest of one orange
• 20g (1 tbsp.) butter melted
• 3 tbsps. white sugar

Custard:

• 2 tbsps. custard powder
• 55g (1/4 cup) caster sugar
• 250ml (1 cup) milk
• 20g (1tbsp.) butter
• 2 tsps. vanilla extract

Method:

For the custard, mix the custard powder and sugar with enough milk to make a runny paste ensuring there are no lumps.

Bring the remaining milk to the boil then pour a little hot milk on to the runny pate, stir well and pour back in to the hot milk and return to the heat stirring constantly, once it begins to thicken remove from the heat.

Whisk in the butter and vanilla extract and pour in to a baking tin lined with cling wrap and press cling wrap down on to the surface and allow to cool. Maybe make two flat disks or one thicker one. Once cooled remove and set aside

Preheat oven to 180C and line a 22cm springform tin with scrunched baking paper.

With an electric mixer beat the sugar, orange zest and butter until creamy and fluffy then add the eggs and then flour and custard powder. It is quite a thick cake batter as no liquid. Spread a layer of batter over the base of the prepared tin using a spatula to smooth it out.

Place the disc of cold custard next and sprinkle with chopped ginger and repeat with another final layer of cake batter or if being adventurous make a many layered cake with two layers of custard with cake batter between

Smooth the surface with a spatula and arrange rhubarb like spokes of a wheel on the surface. Brush surface with melted butter and sprinkle with granulated sugar.

Bake for 1 hour and 10 minutes. Cool a little before removing from tin.

Rhubarb and Coconut Slice

• 100g butter, at room temperature
• 3/4 cup caster sugar
• 1 egg separated
• 2/3 cup plain flour
• 1/4 cup self-raising flour
• Bunch rhubarb, trimmed, cut into 1cm-thick slices
• 1 cup shredded or desiccated coconut

Method:

Preheat oven to 180C or 160C fan-forced. Grease a 26cm x 16cm slice pan and line with baking paper, allowing the long sides to overhang.

Use an electric mixer to beat the butter and 1/4 cup of the sugar in a large bowl until light and creamy. Beat in egg yolk until combined. Sift over combined flour and stir until a soft dough forms. Press into base of prepared pan. Bake for 20 mins or until golden.

Place rhubarb in a single layer in a large baking dish. Sprinkle with 1 tablepsoon of the sugar. Bake with the slice base for 15 mins or until rhubarb is tender but holds its shape.

Meanwhile, combine egg white, coconut and remaining sugar in a small bowl.

Spread the rhubarb over the slice base. Sprinkle over coconut mixture. Bake for 20 mins or until golden. Cool in the pan, then cut into pieces.

Roasted Rhubarb and Beet Salad

• 2 tbsp roughly chopped glace ginger
• 4 medium beets, washed
• 3 tablespoons honey
• 2 Tbsp (30 mL) extra-virgin olive oil
• 2 Tbsp (30 mL) balsamic vinegar
• Dash each of salt and pepper
• 120g baby rocket leaves or 1 green oak lettuce, leaves separated
• 100g goat's cheese, crumbled
• 2 tablespoons chives, coarsely chopped

Method

Preheat oven to 180C. Line a baking tray with baking paper. Place rhubarb in bowl and drizzle with 2 tablespoons honey and leave for 10 minutes. Arrange the rhubarb on the tray. Roast for 5 - 10 mins or until rhubarb is tender but still holds its shape. Set aside to cool.

Put your beets in foil and roast at 200ºC for 50 minutes or until soft when poked with a knife. Once the beets are cooked and cooled – peel them (wear gloves if you don’t want pink hands) and chop into chunks – about 2.5cm

Place the oil, vinegar, mustard, remaining honey and any pan juices from the rhubarb in a screw-top jar. Shake until well combined.

Arrange the rocket or lettuce and rhubarb in serving bowls. Scatter with walnuts and goat’s cheese. Drizzle with dressing and sprinkle with chives.

Rhubarb Crisp

• 3/4 cup sugar
• 3 tablespoons cornstarch
• 3 cups sliced rhubarb
• 2 cups sliced peeled apples or sliced strawberries
• 1 cup quick-cooking or old-fashioned oats
• 1/2 cup packed brown sugar
• 1/2 cup butter, melted
• 1/3 cup all-purpose flour
• 1 teaspoon ground cinnamon

Method:

In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. square baking dish.

In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350° for 45 minutes or until bubbly and fruit is tender. Serve warm with ice cream if desired.

Rhubarb Chutney

• 1 1/2 cups chopped rhubarb
• 1tablespoon Olive Oil
• 1/4 cup raisins
• 1/2 cup sugar
• 1 small onion
• Coarse salt
• 1/4 teaspoon five spice (to taste)
• 1 level tablespoon minced ginger
• 1 garlic clove crushed
• 1/3 cup apple cider vinegar

Method

Heat oil in saucepan on medium heat, add onion, garlic, ginger and pinch of salt for about 5 minutes.

Remove from heat and mix in apple cider, five spice and raisins, return to heat. Add sugar, stir until dissolved, stir in half the rhubarb, bring to the boil. Simmer partially covered until rhubarb breaks down. (About 7 mins)

Stir in remaining rhubarb, raise heat, bring to boil, then reduce heat and simmer for about 3 minutes until rhubarb is just soft.

Cool completely. Makes 1 small bottle. Serve with cheese and biscuits or on meat sandwiches.

Rhubarb Crumble Cake

• 250g Butter, softened
• 250g golden caster sugar, plus 1 tbsp
• 2 tsp vanilla extract
• 5 large eggs
• 300g plain flour, plus 7 tbsp
• 2 tsp Baking powder
• 1 tsp Cinnamon Powder
• 300g Rhubarb, washed, trimmed and finely sliced

Method

Heat oven to 160C/140C fan/gas 3 and grease and line the base and sides of a deep 20cm round cake tin with a little of the butter and baking parchment. Put the butter, 250g sugar and vanilla into a big mixing bowl. Beat until light and fluffy with an electric whisk.

Beat in the eggs, one by one, then fold in the 300g flour and baking powder. Spoon out 85g of the batter, and stir the extra 7 tbsp flour and cinnamon into this with a cutlery knife so it becomes crumbly.

Fold the rhubarb into the rest of the cake batter and scrape into the prepared tin. Scatter over the crumble mix followed by 1 tbsp sugar. Bake for 1 hr 15 mins, until a skewer poked in comes out clean. You will need to lay a sheet of foil on top after an hour if the cake is browning too much. Cool for 15 mins in the tin, then finish on a wire rack.

Rhubarb and Strawberry Jam

• 750g rhubarb cut in 1 cm lengths
• 750g strawberries hulked and cut in half
• 1.25kg sugar
• 1.5 cups water
• 1 tablespoon lemon juice

Method:

Wash fruit and cut and place in large saucepan with water and 375g sugar. Stir until sugar is dissolved. Cook gently until fruit in tender stirring occasionally.

Add remaining sugar, stir over low heat until sugar disolves, add lemon juice. Boil rapidly until jam jells when tested on a cold saucer. Test after 25 minutes and every five minutes after that until it jells when tested. Remove from heat when testing. Pour into hot sterilised jars and seal.

Makes approximately 2 litres.

Rhubarb Crumble

• 3 tablespoons butter
• 1/4 cup castor sugar
• 1/4 cup plain flour
• 1/4 cup desiccated coconut
• stewed rhubarb

Method:

Put dry ingredients into bowl, add chopped butter and rub into dry ingredients to form a crumbling mix. Place stewed rhubarb into baking dish and sprinkle crumble on top. Cook in moderate oven for 10 minutes or until golden and crisp.

Rhubarb and Gingernut Icecream

• 4 eggs separated
• 1 cup icing sugar
• 1 cup thickened cream
• 2 stalks cooked rhubarb, not mashed or overcooked
• half a packet of ginger nut biscuits crushed

Method:

Beat egg whites in mixmaster on high until soft peaks form. Gradually add icing sugar until disolved and mixture is still peaked. In another bowl, beat cream until really thick. In another bowl, beat egg yolks with rotary beater until creamy and smooth. Add egg yolks to cream, mix gently until combined. Add this to the egg whites and fold gently until combined. Add cooked rhubarb and crushed ginger nuts and mix through gently. Freeze until set.

Baked Rhubarb Cheesecake

Base

• 150g butter
• 1 pkt arrowroot biscuits

Filling

• 2 x 250g philladephia creamcheese
• 3/4 cup caster sugar
• 3/4 cup sour cream
• 2 teaspoons vanilla
• 3 eggs
• 200g stewed rhubarb

Method:

Preheat oven to 160 degrees C/140 degrees C fan-forced. Grease a 6cm-deep, 22cm round (base) spring-form cake pan.

Process biscuits until mixture resembles fine breadcrumbs. Add butter. Process until combined. Press mixture over base and sides of pan leaving a 2cm gap from top (see Cooking class). Refrigerate for 30 minutes.

Process cream cheese, sugar, sour cream, vanilla and lemon rind until smooth. Add eggs, 1 at a time, processing until just combined. Pour into prepared pan. Pour cooled stewed rhubarb over cheese mix and stir through with a knife. Bake for 50 minutes to 1 hour or until just set and centre wobbles slightly. Allow to cool in oven for 2 hours, with door ajar. Refrigerate overnight.

Rhubarb Slice

Base

• 125g butter
• 1 1/4 cups plain flour
• 2 tablespoons sugar
• 2 tablespoons water

Rhubarb Filling

• 400g rhubarb
• 2 tablespoons sugar
• 1 teaspoon cinnamon

Topping

• 4 eggs
• 4 tablespoons sugar
• 4 tablespoons flour

Method:

Cut up butter and mix with flour and sugar using your fingers. When smooth mixture mix in water and spread and press the dough on the baking tray (25cm x 25cm) covered with baking paper. Put in the fridge for 30 minutes.

Cut rhubarb up to little pieces, mix with sugar and cinnamon.

Preheat the oven to 220 degrees C and bake the base about 10 min or until it starts to brown up from the edge. While base is baking prepare the topping. Whip eggs with sugar until strong foam about 5 minutes. Add flour and mix it in in short time.

Remove the base from the oven. Lower the temperature to 175 degrees C. Spread rhubarb evenly on it and pour the topping over the rhubarb. Place the tray back in the oven and bake about 15 minutes until the topping is cooked.Cool down and cut up in squares.

Rhubarb Sponge Pudding

• 2 cups hot stewed rhubarb
• 125g sugar
• 125g butter
• 1 teaspoon vanilla
• 2 eggs
• 125g plain flour
• 2 teaspoons baking powder
• 2 tablespoons milk

Method

Place stewed rhubarb in an oven proof dish. Cover and keep hot.

Put butter, vanilla and measured sugar into a bowl. Beat until pale and creamy. Beat in eggs one at a time, beating well after each addition. Sift flour and baking powder together. Fold into creamed mixture. Add milk and mix to combine. Spoon mixture over fruit.

Bake at 190 degrees C for 40 minutes or until sponge springs back when lightly touched. Serve hot dusted with icing sugar.

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