Rhubarb & custard muffins
Sift flours and caster sugar into large bowl. Stir in butter, milk and egg. Do not over-mix. Stir in half of the rhubarb. Spoon half of the mixture into cases; top with custard. Spoon in remaining mixture to cover custard. Sprinkle with remaining ... [... more]
Australian Womens Weekly |
Honey Pear and Rhubarb with Zesty Yoghurt
Place pears and rhubarb in a saucepan with orange juice, honey, cinnamon stick and cloves. Bring to the boil. Cover and simmer for about 10 minutes. Remove from heat and remove cinnamon stick and cloves. Refrigerate to cool. Serve chilled pear ... [... more]
Nutrition Australia |
Rhubarb jam
Measure the sugars into a bowl and set aside. Bring the rhubarb and water to the boil over high heat in a large stainless-steel or enamel preserving pan. Lower the heat and simmer, covered, for 2 minutes. Stir in the pectin, lemon rind, butter, ... [... more]
All Recipes AU |
Rhubarb time
Have you ever tried growing your own rhubarb? You can start it off at this time of year with what is called a rhubarb crown. That is a fat clump of roots that you can buy in late winter. Rhubarb crowns are most often planted out into ... [... more]
Garden Gurus |
Vanilla rhubarb with strawberries
Split open vanilla bean lengthwise and scrape out seeds. Cut in half crosswise. Place rhubarb, vanilla pod, vanilla seeds, wine and sugar in a saucepan and bring to a boil. Cook rhubarb, covered, over low heat 4 to 5 minutes. The pieces should ... [... more]
All Recipes AU |
Rhubarb and Pear Sponge Pudding- LYNDEY MILAN
Preheat the oven to moderate (180°C). Drain pears, reserving 3/4 cup (180ml) liquid. Combine reserved liquid, rhubarb and sugar in a medium saucepan; cook, stirring occasionally, for about 7 minutes or until rhubarb is just tender. Transfer ... [... more]
Australian Womens Weekly |
Rhubarb Galette - PAMELA CLARK
Cut 24cm round from pastry, place on prepared tray; sprinkle almond meal evenly over pastry. Spread rhubarb mixture over pastry, leaving a 4cm border. Fold 2cm of pastry edge up and around filling. Brush edge with extra butter. Bake galette, ... [... more]
Australian Womens Weekly |
Poached Rhubarb with Champagne Sabayon
Whisk yolks, eggs, sugar and Champagne over the top of a moderate flame until thick. Whisk together cream and custard, then fold gently through egg mixture. Chill before use. To assemble, place rhubarb pieces into a serving dish, top with a puff ... [... more]
Australian Womens Weekly |
Stewed rhubarb
Trim leaves and base of stalks of rhubarb. Using a vegetable peeler peel off the red outer peel of the stalk, reserve. Combine sugar, peel and water in a medium saucepan over a medium heat. Stir to dissolve the sugar then bring to a boil. Simmer, ... [... more]
Australian Womens Weekly |
What to do with rhubarb
I have a glut of rhubarb in my garden and am not sure what to do with it other than make crumble. Could you please give me some ideas? Although treated as a fruit, rhubarb is actually a vegetable. It grows in various shades of vibrant pink and ... [... more]
Australian Womens Weekly |
Almond Rhubarb Coffee Cake
In a large bowl, beat brown sugar, oil, egg and vanilla together until smooth. Combine flour, salt and bicarbonate of soda. Add to sugar mixture alternately with milk. Beat until smooth. Stir in rhubarb and flaked almonds. Pour into prepared ... [... more]
All Recipes AU |
Rhubarb and saffron creme brulee
Preheat the oven to 160°C. Put the rhubarb in a heavy-based saucepan with the orange juice and 1/4 cup (55 g) of the caster sugar. Poach over a medium-low heat for 5-7 minutes or until the fruit is tender and juicy, but still keeps its shape. ... [... more]
All Recipes AU |
