4 Ways With Rhubarb. Unsure how to make the most of rhubarb? You’re sure to love these four delicious recipes.
4 Ways With Rhubarb
1. Quick Rhubarb Sponge Pudding
Preheat oven to 200˚C. Grease an ovenproof dish. Beat 100g butter and 150g brown sugar with an electric beater until creamy and light, then beat in 1 teaspoon vanilla extract. Add 2 eggs one at a time, beating very well after each one. Sift 300g plain flour, ¼ teaspoon salt, ½ teaspoon cinnamon, grated nutmeg and 1 teaspoon baking soda into a bowl. Spoon the butter mixture over dry ingredients then top with 250g sour cream. Fold together with a spoon. Fold in 600g washed and sliced rhubarb. Turn the mixture into the dish. Bake for 45-50 minutes.
2. Rhubarb Sorbet
Clean and cut 1kg rhubarb stalks into 5cm pieces and place in a pot with 2 cups of water, juice of one lemon and 200g sugar. Bring to the boil and simmer until all the sugar has dissolved and the rhubarb starts to soften. As soon as white foam starts to form on top of the liquid, turn the heat off and strain the juice through a ﬁne sieve. Allow the liquid to drip through slowly – don’t squeeze it out. Allow the mix to cool before using an ice-cream machine
3. Smokey Barbecue Rhubarb Sauce
Combine 5 cups sliced rhubarb with 4 tablespoons brown sugar, 3 tablespoons maple syrup, ½ cup tomato sauce, 2 tablespoons balsamic vinegar, 1 tablespoon Worcestershire sauce, 1 teaspoon Dijon mustard, 1 teaspoon smoky paprika,
½ teaspoon chilli flakes, 2 teaspoons crushed garlic in a saucepan. Stir to combine. Heat over medium heat, until bubbling. Reduce heat to low, and simmer until rhubarb has broken down, about 15 minutes. Place in food processor and mix until sauce consistency. Season to taste. Let cool completely.
4. Rhubarb & Chia breakfast cups
Preheat oven to 200˚C. Line roasting tray with baking paper. Cut 500g rhubarb into 6cm pieces. Mix together 150ml ginger cordial and ½ cup brown sugar. Toss the rhubarb in the liquid. Spread rhubarb in the pan and cook for 15 minutes until tender. Place rhubarb in a bowl and sprinkle with ¼ cup chia seeds. Stir well and allow the chia seed to swell. Place ½ cup of muesli in jars or serving bowls. Spoon over rhubarb and chia seed mix. Top with plain Greek-style yoghurt and garnish with orange zest. Serve immediately or chill for 1-2 hours before eating.