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Rhubarb - The Versatile Vegetable |
Rhubarb is classified as a vegetable but is mainly traditionally used in cooking in the same way as fruit. However, it is very versatile and can be used in drinks, as an accompaniment to roast meat, in chutneys, roasted and used in a salad, or even eaten raw by dipping into sugar. |
"Recipe of the Month" |
Tasty Summer Rhubarb Treats |
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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. |
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Roasted Rhubarb and Beet Salad 
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Rhubarb and Gingernut Icecream 
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Recipes |
Rhubarb Orange and Maple Glazed Ham |
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Glaze:
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Method: In a saucepan, combine the glaze 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 150°c. 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 don’t 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 or this glaze sauce instead. |
Rhubarb and Chocolate Triffle |
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Jelly:
Add gelatin to boiling water and when completely mixed add it to the rhubarb. Place in refrigerator until set |
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Method: Place all ingredients into a large bowl in layers. Top with whipped cream and your choice of topping |
The Versatility of Jam! |
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A wonderful way of using or preserving fruit is to make jam. Rhubarb is quite an easy fruit to use to make jam with, but depending on your tastebuds you may like to team it with other fruit flavours. Two flavours in season now – strawberry and orange, both blend very well with rhubarb as neither flavour overpowers the rhubarb or is overpowered by the rhubarb and each ingredient retains it’s own individual flavour. Please see our Rhubarb and Strawberry Jam recipe and our Rhubarb and Orange Jam recipe. An exciting way to use either jam is to serve it with Camembert Cheese instead of paste as it really compliments the flavour of the cheese, and is especially nice with a glass of Shiraz. Jazz up your scones and pikelets with rhubarb and strawberry jam and a dash of whipped cream. You may like to try either jam as a filling in a layer cake that may feature the flavours of coconut, maple syrup, cinnamon, honey and even chocolate (white or dark), all of which are complimentary to the rhubarb flavour, Use it in our Rhubarb Jam Drops recipe or even swirl it into icing in melting moments. Finding new ways to use rhubarb jam is only limited by your imagination! |
Warm Winter Favorites |
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It's winter time and there's nothing more perfect to warm you up than a Rhubarb Crumble with custard! Here is a selection of warm treats for you to try. |
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Orange and Rhubarb Jam |
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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. |
Maple and Rhubarb Crumble Muffins |
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Crumble Rhubarb |
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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). |
Rhubarb Jam Drops |
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Method: Preheat oven to 180C. Line 2 baking trays with baking paper. Use an electric mixer to beat butter, sugar and lemon rind in a bowl until creamy. Add eggs and beat until well combined. Stir in flour, custard powder and oats. Roll tablespoonfuls of mixture into balls. Place on lined trays, allowing room for spreading. Use finger to make an indent in the centre of each ball. Spoon half a teaspoon of jam into the holes. Bake, turning trays halfway through cooking, for 15 mins or until lightly golden. Allow the biscuits to cool on the trays completely before storing. |
Rhubarb and Yoghurt Pops |
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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. |
Rhubarb Ginger Orange and Custard Cake |
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Custard:
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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 |
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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! |
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Pork Belly and Rhubarb |
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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! |
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