More Rhubarb Recipes

Rhubarb Chutney

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

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
  • 2 tsp Baking 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.

Stewed Rhubarb

Stewed Rhubarb

Chop 350g rhubarb into 1cm lengths, place in saucepan with 1/4 cup sugar, and 1 to 2 tablespoons of water. Stir until sugar starts to melt. Cook on low heat for 7 to 10 minutes.

The ways in which stewed rhubarb can be used are quite varied and versatile. Here are some ideas just to name a few:

  • Use in rhubarb crumble
  • Use in rhubarb pie with a shortcrust pastry
  • An accompaniement to roast meat: Pork, Beef, Lamb and Turkey
  • Add Gelatin to make a topping for slices and cheesecakes
  • Add a teaspoon of stewed rhubarb to a glass of sweet sparkling white wine to create a refreshing different taste
  • Serve stewed rhubarb with icecream or custard

Or simply just eat it on it's own!

Rhubarb and Strawberry Jam

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 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 Cheesecake

Stewed Rhubarb

  • 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.

Rhubarb Crumble

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 Ginger Nut Icecream

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.

Rhubarb Rosemary and Orange Muffins

Rhubarb Rosemary and Orange Muffins
  • 2 1/4 cups wholemeal flour
  • 2tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp finely chopped rosemary
  • 1 tbs orange juice
  • Zest of 1 orange
  • 1 cup castor sugar
  • 1/2 cup vegetable oil
  • 1 cup Greek yoghurt
  • 2 large eggs
  • 1 tsp vanilla
  • 2 cups finely chopped rhubarb

Method:

Preheat oven to 180 degrees C and grease muffin trays. Combine flour, baking powder and soda, salt and rosemary in bowl.

In mixmaster, add all other ingredients except rhubarb and whisk until sugar dissolves. Combine wet and dry ingredients and rhubarb and fold until just combined.

Bake for 18 to 22 minutes (fan forced oven). Cool in tray for 10 mins

Baked Rhubarb Cheesecake

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

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

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.