Strawberry Rhubarb and Orange Compote

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Tart rhubarb paired along slightly sweet strawberries and orange is a combination that you don’t want to miss out on! While still on holiday I was digging through the freezer and found half a bag of frozen strawberries. So that was that time to create something with strawberries I also had some rhubarb that was about to go south so that was getting used to.

This compote is perfect topping for yogurt and muesli in the morning, mixed with whipped cream and crumbled meringues for a tasty take on eton mess. Even acts perfect as a sweet pie or crumble filling!

Check back later for; Strawberry Rhubarb and Orange Meringue Pie.

Strawberry Rhubarb and Orange Compote 

Ingredients:

2 cups frozen strawberries
1 cup rhubarb, 2.5 cm dice
1 orange juice and zest
3/4 cup sugar
1 tbsp. cornflour
2 tbsp. cold water

Method:

  1. Combine strawberries, rhubarb, orange juice and zest and sugar in a medium size pot.
  2. Place over a low-medium heat until sugar is dissolved, simmer for 10-15 minutes until the mix is at a rapid simmer.
  3. Mix cornflour and water together until there are no lumps.
  4. Turn up the heat on the strawberry mixture to a boil, pour in cornflour slurry stirring constantly.
  5. Drop the heat to low and cook for 2 minutes to cook out the cornflour.
  6. Remove from the heat and cool. Pour into a sterilized jar or container and store in the fridge for up to 4 days.

Makes: 2 cups

Wash and dice rhubarb to 2.5 cm

Wash and dice rhubarb to 2.5 cm

2 cups of frozen strawberries.

2 cups of frozen strawberries.

In pot combine strawberries, rhubarb, orange zest, juice and sugar.

In pot combine strawberries, rhubarb, orange zest, juice and sugar.

Cook over a medium to high heat, don't add any more water.

Cook over a medium to high heat, don’t add any more water.

Simmer for 10-15 minutes until fruit is tender.

Simmer for 10-15 minutes until fruit is tender.

Bring to the boil and pour in cornflour slurry. Cook for further 2 minutes.

Bring to the boil and pour in cornflour slurry. Cook for further 2 minutes.

Remove from heat and cool, Pour into a sterilized jar and refrigerate for up to 4 days.

Remove from heat and cool, Pour into a sterilized jar and refrigerate for up to 4 days.

Rhubarb and Custard

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Whilst at the farmers market I stocked up some lush red rhubarb which I have started to love. At the time of purchasing it I wasn’t really sure what I was going to make with it but I did want to make some rhubarb cordial, rhubarb frozen yoghurt bites and possibly a pie of some sort.

Now back home and unpacked I  decided I was just going to stew some rhubarb and then decided where from there. With a pot fill of sweet, red stewed rhubarb I decided I would make a crumble top pie and what makes rhubarb even better? CUSTARD of course.

So it is now rhubarb and custard crumble top pie.

Rhubarb and Custard Crumble Pie

Ingredients:

6 rhubarb stalks, washed cut into chunks
1/2 cup. white sugar
1/2 vanilla bean, scrapped
1/2 cup. water
2 tbsp. custard powder
1 tbsp. sugar
1/2 tsp. vanilla essence
1 1/2 cup milk
1 cup. ground almond
1/4 cup. gluten-free flour
1/2 cup. white sugar
6 tbsp. butter
3 tbsp. thread coconut

Method:

  1. Pre-heat oven to 190 degrees.
  2. In medium pot combine rhubarb, vanilla bean, 1 st measure of sugar and water. Bring to a simmer and cook for 10 minutes, until rhubarb is tender and falling apart.
  3. Place tin foil pie tin on a flat oven tray.
  4. Fill a tin foil pie dish half way up with the stewed rhubarb, set aside.
  5. In small pot combine sugar and custard powder, add 1/4 of the milk to form a paste and remove the lumps. Add the remaining milk and vanilla
  6. Stir over a medium heat until mixture thickens cook for 2 minutes once thickened. ( if the mixture becomes lumpy just beat out using a whisk.)
  7. Add to the pie tin covering the rhubarb mixture.
  8. In food processor add ground almond, flour, sugar and butter, pulse until rough sand texture is achieved.
  9. Add coconut and stir this through, pile the crumb onto the custard and rhubarb filled pie tin.
  10. Bake in oven for 30 minutes until golden brown and custard is bubbling.
  11. Leave to rest for 5 minutes, and serve.
Wash and dice rhubarb into 3cm chunks.

Wash and dice rhubarb into 3cm chunks.

Add rhubarb, sugar, vanilla bean and water to pot.

Add rhubarb, sugar, vanilla bean and water to pot.

Simmer for 8 minutes until tender and falling apart.

Simmer for 8 minutes until tender and falling apart.

Half fill tinfoil pie tin with stewed rhubarb.

Half fill tinfoil pie tin with stewed rhubarb.

Top with custard.

Top with custard.

Add all dry ingredients to food processor.

Add all dry ingredients to food processor.

Pulse until rough sand texture is achieved, stir in coconut.

Pulse until rough sand texture is achieved, stir in coconut.

Pile pie tin with crumb.

Pile pie tin with crumb.

Nice and high.

Nice and high.

Bake for 30 minutes.

Bake for 30 minutes.

Rhubarb and Custard Crumb Pie

Rhubarb and Custard Crumb Pie

This perfect pie is sweet, tart, creamy and crunchy it has a beautiful balance of a classic combination of rhubarb and custard and will please any pie loving person.

Moist Rhubarb, Custard and Green Apple Pudding – GF

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A goal of mine is to create tasty delicious baked goods that are gluten-free but taste the same as other baking. Here is a tasty gluten-free moist rhubarb, custard and green apple sticky pudding that you wouldn’t think was gluten free.

Rhubarb is in its prime at the moment with beautiful red stalks that create a soft pink syrup when poached, slightly tart and full of flavour the rhubarb is the star of this recipe.

Moist Rhubarb, Custard and Green Apple Sticky Pudding – GF

Ingredients:

4 stalks rhubarb, cut into thumb length pieces
2 large green apples, cored and cut into large chunks
1/2 vanilla bean
1/2 cup sugar
1/2 cup water

1/4 cup ground almond
1/4 cup rice flour*
3/4 cup gluten-free flour*
1 cup sugar
1 tsp. baking soda
1/3 cup canola oil
1 tbsp. vanilla essence
1 tbsp. white vinegar
250 ml water
3 tbsp. custard powder

Plain yoghurt for serving

Method:

  1. Pre-heat oven to 180 degrees.
  2. Line two sponge tins with baking paper and grease the sides.
  3. In saucepan combine sugar, water and vanilla bean. dissolve sugar over a medium heat, stirring occasionally.
  4. Add rhubarb to the sugar syrup cook for 2 minutes, then add diced apple and cook for 4 minutes, turn off the heat and set aside.
  5. In a large bowl sieve dry ingredients and then whisk for 3 minutes until well incorporated this also adds air to the mix.
  6. In a bowl place custard powder and stir in 250ml water, followed by oil, vanilla and vinegar.
  7. Make a well in the center of the dry ingredients and pour in liquid, whisk in a figure 8 pattern until combined. (do not over mix this will make your cake tough.)
  8. With a slotted spoon evenly distribute the poached apple and rhubarb into the two sponge tins.
  9. Next evenly pour over cake batter about 1/4 way from the edge of the tin, bake for 25 minutes until golden and skewer comes out clean when tested.
  10. Remove from oven allow to stand for 5 minutes, run the edge of a knife around the edge of the cake and place a plate over the top, flip, remove baking paper and serve this sticky pudding upside down.
  11. Best served with plain yoghurt or cream.

*These flours will be found in your gluten-free section at the supermarket or baking isle.

Add vanilla bean, sugar and first measure of water to a pot.

Add vanilla bean, sugar and first measure of water to a pot.

Rinse and remove ends of the rhubarb.

Rinse and remove ends of the rhubarb.

Add prepared rhubarb and apple to vanilla sugar syrup.

Add prepared rhubarb and apple to vanilla sugar syrup.

Lin to sponge tins with baking paper and grease.

Lin to sponge tins with baking paper and grease.

Evenly fill both cake tins with rhubarb apple mix.

Evenly fill both cake tins with rhubarb apple mix.

Layered with rhubarb and apple.

Layered with rhubarb and apple.

Whisk dry ingredients to add air and combine.

Whisk dry ingredients to add air and combine.

Whisk together custard powder and water.

Whisk together custard powder and water.

Make a well in the center of the dry ingredients and whisk in liquid.

Make a well in the center of the dry ingredients and whisk in liquid.

Perfect looking batter.

Perfect looking batter.

Fill each tin evenly upto 1/4 from the edge of the tin.

Fill each tin evenly up to 1/4 from the edge of the tin.

I'm using Bakels gluten-free flour and Healtheries Rice Flour plus ground almonds.

I’m using Bakels gluten-free flour and Healtheries Rice Flour plus ground almonds.

Golden brown and ready to be eaten.

Golden brown and ready to be eaten.

Serve a warm sliced of this pudding with unsweetened yoghurt.

Serve a warm sliced of this pudding with unsweetened yoghurt.

Treat your mum this mothers day

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Coconut, Rhubarb and Orange Panna Cotta

This is a simple and easy dessert that utilizes in season rhubarb, I got my rhubarb from the Tokoroa Community Garden, $2 for 10 stalks and grown by lovely people. This dessert would be perfect to surprise your mum on mothers day make it on the Saturday and have it on mothers day Sunday the 11th May.

Ingredients:

1 can light coconut cream
300 ml milk
1/2 vanilla bean or 1 tsp vanilla essence
1/2 cup white sugar
1/2 cup boiling water
1 tbsp. gelatin
1 orange, juice and zest
4 stalks rhubarb, wash
100 g white sugar
2 tbsp. water

Method:

  1. Combine coconut cream, milk, sugar and vanilla in a medium pot and simmer until sugar is dissolved. (do not boil)
  2. Place boiling water in a small bowl and sprinkle over gelatin, stir until dissolved.
  3. Pour gelatin mix into hot coconut milk, stir to combine.
  4. Fill 6 ramekin’s or  small cups evenly 3/4 way to the top.
  5. Refrigerate for 5 hours or for best results overnight.
  6. Slice rhubarb into 4 cm long pieces then cut in half-length wise, set aside.
  7. In a medium size pot combine sugar, orange juice, water and sliced rhubarb, simmer for around 5-8 minutes until rhubarb is tender, don’t stir as the rhubarb will fall apart.
  8. Remove rhubarb and cool on a plate, now bring the syrup used to poach rhubarb to a rapid boil and boil for around 2 minutes until liquid reduces, stirring to avoid burning.
  9. Remove from heat and cool.
  10. Remove panna cotta from fridge, it will be set and should be able to wobble it and it should stay together. (like consistency of set jelly)
  11. Top with poached rhubarb, and a drizzle of syrup finish with orange zest.
  12. Enjoy 🙂

Serves: 4-6

For best results it is best that you make the panna cotta the day before you are going to eat it as it will be completely set, it is a very delicate dessert and is velvety texture is along the lines of a jelly or set custard.

 

 

Dissolve gelatin in hot water.

Dissolve gelatin in hot water.

Fill cups or ramekin's 3/4 way up.

Fill cups or ramekin’s 3/4 way up, and refrigerate.

Poach rhubarb until tender, do not stir.

Poach rhubarb until tender, do not stir.

Reduce poaching syrup.

Reduce poaching syrup.

Reduced poaching syrup a beautiful pink colour.

Reduced poaching syrup a beautiful pink colour.

 

Spoon over reduced syrup, around 2 tsp.

Spoon over reduced syrup, around 2 tsp.

Ready to enjoy.

Ready to enjoy.

 

Rhubarb Vanilla Bean and Granny Smith Apple Jam

End result; Rhubarb vanilla bean and Granny smith apple Jam.

Rhubarb Vanilla Bean and Granny Smith Apple Jam

Simple Easy and tastes out of this world. Sweet Vanilla notes with bursts of apple and tangy sweet rhubarb. Perfect on a hot scone, toast, served on ice-cream or even folded through plain yoghurt the possibility’s are endless!

Ingredients:

500 grams rhubarb, washed and cut 2 cm chunks
500 grams green apples, peeled, cored and cut into 2cm chunks
880 grams white sugar
1 vanilla bean, split in half
1 lemon, juiced
250 ml water

Method:

  1. Combine rhubarb, apple, lemon juice and water in a heavy based sauce pan.
  2. Over a simmer stew fruit to release natural juices, then bring to a boil for 5 minutes.
  3. Gradually poor in sugar and dissolve, bring to the simmer and cook for 45 minutes, constantly stirring.
  4. Test jam with the frozen plate test to see if its ready for bottling, remove from the boil every time you test..
  5. Pour into hot sterilized jars and seal while hot. Once cool date label, and maybe decorate adding a personal touch.

 

Preserving My Sunday

Fresh quality ingredients straight from the Otago Farmers Market to my kitchen bench.

Fresh quality ingredients straight from the Otago Farmers Market to my kitchen bench.

Jams and Preserves

Jams and preserves are perfect ways to hold on to and eat delicious fruit and vegetables when not in season. From pickles, chutneys to jams and sauces the possibilities are endless. One thing I have just started really getting into. Yesterday I made mixed berry jam and a few weeks ago I made Heirloom Green Tomato and Ginger Chutney. I think I have the preserving bug and what a great one it is to have!

  • Rhubarb, Vanilla bean and Granny Smith apple jam on the go today. Rhubarb and Granny smith apples from The Otago Farmers Market in #gigatowndunedin .
  • Omega Plum and Green apple Jam
  • Quince and Cranberry Jam


Check back later for the finished products and achievable recipes that anyone out there can make.