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.