Rhubarb .. as referenced in The Adelaide Magazine
Spring cool, has old-fashioned pretty pink rhubarb at its best. Add bud bursting colour & tang to menus while we wait for new fruit to appear.
High in potassium, calcium, and vitamin C it is s best before it warms up and stalks turn green. Make the most of the locally grown Cherry Cultivar.
Not naturally sweet Rhubarb is nearly always cooked with sugar or honey. Acid texture provides a contrast for creamy accompaniments like fresh curd, mascarpone, and ice cream. Traditionally served with custard, always in crumble & pie it also makes for a breakfast option as compote with Birtcher muesli.
When buying look for the reddest firmest stems without blemishes. Do not eat the leaves they are poisonous, full of oxalic acid.
Rhubarb Compote w toasted brioche and cream:
Wash rhubarb, cut into 2 inch batons, lay on a lined oven tray, add a couple of cinnamon sticks & a cardamom pod, pour sugar evenly over the lot & bake in a slow to moderate oven till rhubarb is soft to touch. Pile on top of toasted brioche. Splash on cream! Store compote in a jar in the fridge.
The simplest dessert in the world, fold compote & syrup through just whipped organic cream. Lay compote in a lovely big glass and layer with the rhubarb cream. Serve with an elegant biscuit.
Rhubarb & honey confit w fetta and toasted fennel seeds:
Fragrant honey and salty feta give rhubarb a new dimension.
Wash & cut rhubarb as above and pour honey over the top instead of sugar, bake slowly tills soft. Lay on top of a creamy Persian room temperature feta, drizzle syrup, sprinkle with toasted fennel seeds. Try this dish as a cheese cross dessert option.
Rhubarb on toasted rye w goat’s curd, pepper & poppy seed:
Toast organic rye sour dough, spoon on fresh cow or goats curd, top with honey rhubarb confit & little syrup, Sprinkle with dramatic black poppy seeds for crunch & a grind of pepper for zeal.
Another sweet savoury combination, think Sunday brunch.
Rhubarb & ginger cordial:
Wash & cut a bunch of rhubarb slice 2 large knobs of ginger, place in a pot with a lot of sugar, 1 & half kilograms. Place on a low heat & cook till sugar dissolved & red in colour. Add 2 cups of orange or grapefruit juice, bring to the boil to sterilise.
Strain the syrup through muslin cloth & store in the glass bottles in the fridge. Fabulous with soda & lime.