Stewed Rhubarb
| 2 cups cut rhubarb |
|
4 tablespoons sugar |
| 2 tablespoons water |
|
Squeeze of lemon juice |
Microwave: Combine all ingredients except sugar in
casserole dish. Cover, microwave on high for 4 minutes then stir. Add sugar,
cover and microwave for a further 2 minutes, then allow to cool while covered.
Stovetop: Combine all ingredients in a heavy saucpan and
cook over a gentle heat until tender.
Variations: Try substituting a third of the rhubarbfor
apple, or add strawberries, after the rhubarb has softened. Alternatively,
replace the water with orange juice and some rind.
Rhubarb Crumble
Place stewed rhubarb in a baking dish and cover with the following mixture:
| 1/3 cup self raising flour |
|
45 grams butter |
| 1/3 teaspoon cinnamon |
|
1/4 cup brown sugar |
Sift flour and cinnamon together and rub in butter until it resembles fine
breadcrumbs. Add sugar and mix well. Sprinkle of rhubarb and bake in a moderate
oven for 25-30 minutes. Serve with cream.
Rhubarb Sponge
| 60 grams butter |
|
1/2 teaspoon vanilla essence |
| 1/2 cup castor sugar |
|
3/4 cup self raising flour |
| 1 egg |
|
1/4 cup milk |
Cream butter and sugar, add vanilla and eggs. Beat well. Stir in sifted flour
alternately with milk. Spoon mixture over rhubarb and bake in a moderate oven
for 25-30 minutes. Serve with cream or custard.
|
