My Favourite Rhubarb Recipes

Rhubarb Cordial

2 kgs chopped rhubarb stalks – place in bowl

2 litres boiling water – pour over chopped rhubarb stalks

Allow to sit for 24 hours

Then tip above into a large saucepan and add the following:

1.25kgs sugar

1 litre pineapple juice (canned, bottled or fresh)

Bring to the boil, stirring, then switch off and allow to cool

When cold, push through a sieve (Save pulp to make rhubarb crumble or have on cereal etc)

Pour liquid into bottles (makes approximately 4 litres)

Store in fridge until required

Note: This is very refreshing in hot weather – dilute with water and serve with ice

Rhubarb Crumble

This is a delicious topping to put on the rhubarb pulp left over after making the cordial

Mix together:

200gms melted butter
Half a cup of brown or raw sugar
Half a cup of desiccated or shredded coconut
1 ½ cups Rolled Oats (OR 1 cup Rice flakes or Quinoa flakes, plus ½ cup flaked almonds for a Gluten free option)

Spread on top of rhubarb and bake in moderate oven until topping is brown and crunchy.

Serve with custard and/or ice-cream.

 

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