Recipes

Rhubarb and Raspberry Jam

Tuesday, April 02, 2019

Rhubarb and raspberries, companion fruits from spring through to autumn, make an irresistible combination for jam connoisseurs. Although it’s simple to make, it’s a bold jam. Big flavours, generous chunks of fruit set in a melange of raspberries and the colour of deep glistening rubies. It marries the sweet rich raspberry flavour with rhubarb's underlying touch of tartness. Whether it’s served on the breakfast table, for afternoon tea on freshly baked scones and rich airy cream or as part of dessert, your rhubarb and raspberry jam will be the ruby red jewel of the table.    Read More . . .

 

Rhubarb and Mandarin Chutney

Wednesday, February 06, 2019
 

Rhubarb and Orange Jam

Saturday, January 19, 2019

A simple and easy rhubarb jam to use up Spring’s abundant bounty. This delicious jam with chunks of rhubarb and citrus overtones is a delight to make. Spread thickly on toast, crumpets, croissant or your favourite breakfast bread or pastry. Use a generous dollop on scones with cream as an alternative to traditional strawberry jam, use as a tart, pancake and crepe filling or serve with ice-cream, cheesecake or waffles. A truly versatile jam that won’t last long in the pantry. Although most often eaten as a fruit, rhubarb is actually a vegetable. Oh, and is there a difference between red and green rhubarb? Apart from the colour difference, they taste the same. They are just a different variety. And where does it's tart flavour come from?  It contains high is levels of naturally occurring oxalates.   Read More . . .