"Recipe of the Month"

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
Upsidedown Rhubarb Orange Cake

Method:

Preheat the oven to 160C. 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

Recipes

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
Rhubarb and Custard Muffins

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
Gingerbread, Rhubarb and Honey Ice Cream

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

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 Yoghurt Pops

Rhubarb and Yoghurt Pops
  • Yoghurt - plain vanilla
  • Stewed rhubarb or rhubarb jam

Method:

Place teaspoons of yoghurt into the iceblock moulds, then add a layer of rhubarb and repeat the process until the molds are full

Using a skewer, swirl the rhubarb through the yoghurt.

Put the sticks in the molds and then freeze for at least 5 hours.

You can experiment with greek yoghurt or other flavoured yoghurts as well.

Tasty Summer Rhubarb Treats

It's summer time and many people are under the misconception that you can't buy Rhubarb in summer. In fact in most elevated areas with well drained soil, Rhubarb will grow and produce quite well in summer.

Rhubarb should be readlily available at supermarkets and fruit and vegetable retailers all year round.

Here are some great ideas for cool treats made from Rhubarb that you can enjoy in the summer months.

Chilled Stewed Rhubarb

Stewed Rhubarb

Rhubarb and Ginger Fools

Rhubarb and Ginger Fools

Rhubarb Cheesecake

Stewed Rhubarb

Rhubarb Sparkle

Rhubarb Sparkle

Roasted Rhubarb and Beet Salad

Roasted Rhubarb and Beet Saladb

Rhubarb and Gingernut Icecream

Rhubarb and Gingernut Icecream

Rhubarb Orange and Maple Glazed Ham

Rhubarb Ginger Orange and Custard Cake
  • Ham
  • water
  • 1 cup brown sugar firmly packed/li>
  • 3 1/2 cups diced fresh rhubarb
  • 1/4 cup maple syrup
  • 1/2 cup orange juice
  • 1 tsp cinnamon

Method:

In a saucepan, combine the rest of the ingredients, and bring to a low boil. Turn the heat down, and let mixture simmer for approximately 20 minutes. Stir frequently so as not to burn or stick.

Preheat oven to 150c. Carefully remove rind from ham, leaving as much fat as possible on the joint. Using a sharp knife, score a diamond pattern into the fat, taking care that you dont cut all the way through to the meat. Place ham in a roasting dish and pour 1cm of water into the base of the pan.

Brush syrup over ham to coat well. Bake ham for 1.5 hours, re-brushing with rhubarb glaze every 15 minutes, until glossy. Serve ham with any remaining glaze.

This Christmas instead of serving cranberry sauce with your turkey, try stewed rhubarb instead.

Rhubarb Ginger Orange and Custard Cake

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 Rollups

Eating a rhubarb rollup is like eating a sour lolly. The drying process intensifies the flavour to create a tartness that is refreshing and a sweetness that is unexpected. All you need is your favourite recipe for stewed rhubarb and a dehydrator.

The recommended drying temperature is 57 degrees and the time is around 18 hours. Simply spread the stewed rhubarb onto prepared dehydrator trays about 5mm thick.

Once the drying process is finished, roll the sheets of rhubarb while they are still warm so that they retain the rollup shape.

Rhubarb rollups are a great snack anywhere and anytime of the day!

Rhubarb Rollups

Pork Belly and Rhubarb

Pork Belly and Rhubarb
  • 1.5 kg Pork Belly
  • Salt
  • 1 tablespoon Olive Oil
  • 1 tablespoon lemon juice
  • 350g Rhubarb
  • 1/4 cup Sugar

Method

Rub Pork Belly with salt on skin and meat. Rub oil and lemon juice into rind. Pat dry. Cook for 1 1/2 hours on 220 degrees Celsius.

Cut the rhubarb into 1 cm pieces and put into saucepan. Add sugar and stir through rhubarb. Place on medium heat, and cook for 5 to 7 minutes. Stir until pieces are broken down and mixture is smooth.

Serve the pork belly with the rhubarb and you will be surprised at how well matched these two diverse flavours are. It tastes absolutely devine!

Maple and Rhubarb Crumble Muffins

Maple and Rhubarb Crumble Muffins
  • 2 1/2 cups self raising flour
  • 1/2 cup brown sugar
  • 1 egg beaten
  • 1/4 cup oil
  • 1 cup milk
  • Crumble

  • 1/4 cup coconut
  • 1/4 cup plain flour
  • 1 tsp vanilla
  • 1 tablespoon rolled oats
  • 1/4 cup brown sugar
  • Rhubarb

  • 300g rhubarb cut into 5mm lengths
  • 3 tablespoon maple syrup
  • 3 tablespoon brown sugar
  • 1 tsp vanilla

Method:

Cook rhubarb in microwave for 1 minute on high.

Combine all muffin ingredients in bowl. Mix until just combined. Add rhubarb mixture, and spoon into muffin pan.

Make crumble by rubbing butter into other crumble ingredients until it resembles crumbs. Sprinkle on top of muffin mixture in muffin pan.

Bake for 15 - 20 minutes at 180 degrees celcius (fan forced oven).

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