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 And Raspberry Cobbler - JOHN BURGESS
Place rhubarb, raspberries, caster sugar and cinnamon in a medium sized saucepan. Simmer, stirring occasionally, for 10 minutes or until soft. Sift flour, baking powder and a pinch of salt into a bowl. Rub through butter. Add buttermilk and ... [... more]
Australian Womens Weekly |
Rhubarb Rolly Polly Pudding
Preheat oven to 180°C. Place rhubarb, lemon juice and sugar in a small saucepan over a medium low heat. Cook for 5 minutes or until rhubarb softens. Stir though breadcrumbs and set aside. Place flour in a large bowl and rub in butter until it ... [... more]
Australian Womens Weekly |
Rhubarb Sauce
Place all ingredients into a saucepan. Slowly bring to the boil, stirring to dissolve the sugar. Simmer, covered, for 10 minutes, stirring occasionally. Push through a sieve and serve warm or cold with cake or ice cream. 1 bunch (750g) rhubarb, ... [... more]
Australian Womens Weekly |
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
From The Australian Women's Weekly Short Order Cook Cookbook. You need about four trimmed large stems of rhubarb for this recipe. Cut 24cm round from pastry, place on prepared tray; sprinkle almond meal evenly over pastry. Spread rhubarb mixture ... [... 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 |
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 |
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 |
Rhubarb Relish
Heat the oil in a medium sized saucepan. Add onion and cook over low heat until browned. Add ginger and apples and cook, stirring, a further minute. Add half the rhubarb along with the vinegar and sugar. Simmer for 15 minutes or until apples are ... [... more]
Australian Womens Weekly |
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 |
