Our wonderful new Sales Coordinator, Kate Flamsteed has this recipe for rhubarb relish. She says it is “incredibly easy and incredibly good with some Maleny Cheese Camembert and lots of other dishes.” Yum, thanks Kate!
- 700g trimmed rhubarb, chopped
- 3 large (600g) green apples, chopped
- 2 medium (300g) onions, finely chopped
- 3 small red chillies, seeded and chopped
- 1/3 cup (65g) glacé ginger, chopped finely
- 1 cup (160g) sultanas
- 1 tbsp brown mustard seeds
- 1 tsp salt
- 3½ cups (770g) sugar
- 1¾ cups (430ml) white wine vinegar
Combine all ingredients in a large pan. Bring almost to the boil; simmer uncovered for about 1 hour 10 minutes until thickened, stirring occasionally.
Pour into hot sterilised jars; seal while hot. This makes about 7 cups.
Once bottle is opened, keep refrigerated.
Because they are back! And they are sooooo good!
- 2 cups grated carrots
- 1½ cups self-raising flour, sifted
- 1 cup brown sugar
- 1 cup vegetable oil
- ½ cup sultanas
- ½ cup crushed walnuts, plus extra to decorate (or shelled pecan nuts)
- 3 eggs, lightly beaten
Cream cheese icing ingredients:
- 125g cream cheese, at room temperature
- 125g butter, at room temperature
- 2 tbsp icing sugar
- 1 tsp vanilla extract
- Preheat oven to moderate, 180ºC. Lightly grease a 22cm round cake pan. Line base and sides with baking paper.
- In a large bowl, combine carrot, flour, sugar, oil, sultanas, walnuts, eggs and cinnamon.
- Pour mixture into prepared pan. Bake for 50-55 minutes until cooked when tested with a skewer. Cool in pan for 10 minutes before turning onto a wire rack to cool completely.
- In a small bowl, using an electric mixer, beat cream cheese and butter until smooth. Gradually add icing-sugar mixture and vanilla, beating until combined.
- Spread icing over cooled cake. Sprinkle with extra nuts.
- 3 cups self raising flour
- 1 cup minced boiled Bunya nuts
- 1 tsp salt
- handful of sultanas
- water (usually about 2 cups)
- a camp oven
- a fire
Put the flour and salt in bowl, add sultanas and mix well. Add enough water to bind the dough into a moist, rubbery mass. Work it with your hands until all the flour is taken up by the dough and the bowl is quite clean.
Put the mix in a well greased small camp oven. Place oven in hot coals of camp fire and cover the lid with coals and shovel coals around sides. Allow 30-40 minutes cooking time. If you can smell the damper cooking after only a few minutes, the fire may be too hot. If so, rake away a few of the coals.
Before removing the oven from the coals, brush coals off lid and remove lid – if cooked, it should have a nice well-browned crust. Remove oven from fire, take out damper and allow to cool.
(From the ABC.)
For a slightly less adventurous version (if you aren’t planning to eat your Bunya nuts around a campfire!) you could try baking your damper in a regular kitchen oven.
Shape the damper in to a loaf shape, and put it on a well greased tray and bake at 200 ºC for around 25 minutes. Then lower the temperature to 180ºC and cook a further 10 – 15 minutes, or until done. Keep checking the damper during the cooking process, as the time will depend on the shape of your loaf. When it is cooked your damper will be a beautiful light golden brown colour, and when you tap it it will sound hollow.
Serve damper with lots of butter, jam and a cup of warm tea.
What I like about rhubarb, is that it looks like celery, but it’s a dessert vegetable. This wonderful, versatile stalk can be used in a wide variety of desserts. Experimentation is the key with rhubarb. Beware the raw rhubarb leaves are poisonous, so remove any that are left on the stalks. Try cooking it as a crumble like this.
Rhubarb Family Surprise
Rhubarb mixture ingredients:
- loads of rhubarb, chopped
- 1-2 pears, chopped
- a tiny bit of grated orange rind and juice
- macadamia nuts, chopped
- a little vanilla flavouring
- grated ginger
- brown sugar, if desired
Crumble mixture ingredients:
- ¼ cup of self-raising flour
- 1 tbs at least of butter/margarine
- desiccated coconut
- smashed almond (optional)
- ¼ cup of rolled oats
- brown sugar
Preheat oven to 180 degrees celcius. Mix rhubarb mixture ingredients in a bowl. Grease a tin, pour in your uncooked rhubarb mixture.
Then separately: rub a big chunk of butter/margarine into quarter cup of flour until the flour is crumbly, then add brown sugar, coconut, or smashed almond, and a quarter cup rolled oats (or left over muesli remnants) coating all. Pour this crumble mixture over rhubarb mixture in tin.
Leave to cook in oven for approximately 20-30 minutes.
Then eat this delicious concoction in its entirety only sharing with fellow dessert stalk enthusiasts!