"Recipe of the Month"

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


Rhubarb and Orange Compote

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


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 Crisp

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


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 and Coconut Slice

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


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.

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


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).

Roasted Rhubarb and Beet Salad

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


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.

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 - serve with custard and icecream

Stewed Rhubarb

Rhubarb and Ginger Fools

Rhubarb and Ginger Fools

Rhubarb Cheesecake

Stewed Rhubarb

Rhubarb Sparkle

Rhubarb Sparkle

Roasted Rhubarb and Baked Cheesecake

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


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

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


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.

Rhubarb Cheesecake

Stewed Rhubarb

  • BASE
  • 1 1/4 cups shortbread biscuit crumbs
  • (substitute with Gluten Free biscuits if desired)
  • 80g melted butter
  • 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
  • 3 tsp gelatin dissolved in 1/4 cup boiling water
  • 200g cooled stewed rhubarb


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.

Brandy Snaps and Rhubarb Stacks

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


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

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


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.

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


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!

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!

Click here for more Rhubarb Recipes