NEW ZEALAND GROWN
RHUBARB
Rhubarb is an amazing fresh crop, packed with healthy nutrients. Grown in New Zealand, try GoFresh Rhubarb in one of these delicious recipes.
INGREDIENTS:
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- 6 cups chopped fresh rhubarb
- 1 cup sugar
- 2 tbsp water
- 1/4 tsp cinnamon (optional)
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DIRECTIONS:
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In a saucepan, combine the rhubarb, sugar, water and cinnamon.
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Simmer over low-medium heat for about 15 minutes, or until all the sugar has dissolved and the rhubarb has broken down.
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Let cool.
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SIMPLE STEWED
RHUBARB
RHUBARB
CRUMBLE
INGREDIENTS:
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- 3 cups rhubarb (cut to 2cm lengths)
- 1/2 cup white sugar
- 1 cup soft brown sugar
- 3/4 cup flour
- 1/4 cup butter
- 1/2 tspn. salt
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DIRECTIONS:
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Preheat oven to 180°C.
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Place rhubarb and white sugar in the bottom of an oven dish. Rub other ingredients together and sprinkle over the top.
Bake for 40 minutes at 180°C. Serve hot with cream or ice cream.
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INGREDIENTS:
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- 1/2 cup half and half, cream, or buttermilk
- 1 tsp lemon juice
- 1/2 cup unsalted butter at room temp
- 1 cup white sugar plus 2 tsp for sprinkling
- 1 large egg, at room temperature
- 1 1/2 tsp vanilla extract
- 2 cups all purpose flour, saving out 1 Tbsp to toss with rhubarb
- 2 tsp baking powder
- 1 tsp salt
- 2 cups thinly sliced rhubarb
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DIRECTIONS:
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Preheat oven to 170°C.
Lightly butter medium baking pan.
Stir the lemon juice into the half and half and set aside.
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Cream the soft butter and sugar in a stand mixer, or with electric beaters, until fluffy and pale yellow.
Beat in the egg and vanilla, scraping down the bowl as necessary.
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Take 1 Tbsp of the flour to the rhubarb and toss well.
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Whisk together the remaining flour, baking powder, and salt.
Add half of the flour mixture to the bowl and blend in.
Add all of the half and half, and blend in.
Finally, add the rest of the flour and blend just until combined, don't over mix. Fold in the rhubarb. Note: the batter is on the thick side.
Spread the batter into the prepared pan and sprinkle the top evenly with a little sugar. Bake for about 40-45 minutes, or until the cake is turning golden and a toothpick in the center comes out without wet batter clinging to it (moist crumbs are fine.)
Let the cake cool slightly before cutting.
