Rhubarb

If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. Frying the herbs in butter, rather than adding them directly to the sauce, gives them extra flavour and keeps them bright green. Recipe not […]

You will need about 1 ½ bunches of rhubarb for this recipe. While the cake is baking, turn it every 20 minutes for even browning. Subsitutes; chia seeds are one of the highest occurring plant sources for omega-3 and are available from supermarkets. If you prefer, you can omit them from the recipe or use […]

Rhubarb comes in bunches and needs all leaves trimmed away and stalks washed before cooking. Any leftover rhubarb puree is delicious served with muesli or cereal for breakfast, or topped with a favourite crumble mixture. Note

Any poached fruit will work here, but use something with a more robust flavour, stone fruits are a good choice. Note

This recipe is best made on day of serving. Note

To test the conserve: when the mixture has thickened, place a saucer or a small plate in the freezer for 5 minutes or until chilled. Spoon a little of the hot conserve onto the cold saucer. Return to the freezer for 2 minutes or until chilled. Touch the conserve. Note

You need about four trimmed rhubarb stalks for this recipe. Calcium is well absorbed from dairy products, but poorly absorbed from foods rich in oxalic acid, such as spinach and rhubarb. So stick to dairy foods as the main source of dietary calcium, but enjoy rhubarb as a tangy, vibrant, stewed fruit. Note