"Recipe of the Month"

Rhubarb, Apple and Cinnamon Cobbler

Rhubarb, Apple and Cinnamon Cobbler


  • 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


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


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


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 150įc. 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 donít 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


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


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


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


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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