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Rhubarb and apple tarts

These individual tarts are heavenly, and go perfectly with cream, or are just as good by themselves. Try them and see. Makes: 6 tarts Ingredients: <ul> <li>500g shortcrust pastry (store-bought or your favourite recipe)</li> <li>1 tablespoon plain flour</li> <li>¼ cup caster sugar</li> <li>2 apples, peeled and sliced</li> <li>300g rhubarb cut into 2cm pieces</li> <li>2 teaspoons ground cinnamon</li> <li>¼ teaspoon ground cardamom</li> <li>1 egg, beaten</li> </ul> Method: <ol> <li>Preheat your oven to 200°C and put a large baking tray on the middle rack to warm up.</li> <li>Roll out your pastry and cut out six circles approximately 15cm and put them in the fridge to stay chilled.</li> <li>Toss the apples and rhubarb slices with the flour, caster sugar, cinnamon and cardamom.</li> <li>Lay a large piece of baking paper on the counter and place the chilled pastry on top. Fill the centre of each pastry with the apple and rhubarb mixture.</li> <li>Fold the edges of the pastry up and over the sides of the filling, pressing it together.</li> <li>Brush the pastry with a little of the beaten egg and sprinkle a little extra caster sugar on top.</li> <li>Slide the tarts onto the hot tray and cook for 35 minutes or until the pastry is golden and crisp.</li> </ol> Images: Shutterstock

Food & Wine

How did this couple create a new career out of rhubarb?

Discover how 50+ entrepreneurs Jan Hughes and Holger Ostersen, the driving force behind Rhu Bru, are transforming ‘second-grade’ stalks of rhubarb into first-class products. Historically used for medicinal purposes to cure anything from digestive upsets to fevers, if prepared correctly, rhubarb can also act as a cleaning agent, hair dye, organic insecticide and herbicide. This humble vegetable is also delicious to consume. So with all these uses, why on earth would anybody waste a stalk of it? Advocating renewable food security based on adding value to second-grade agricultural waste, Tasmanian-based Rhu Bru makes use of approximately 80 tonnes of rhubarb stalks each year, effectively converting ‘rejects’ into rich jams and compotes as well as sweet, nutritious juices, tangy vinaigrettes and much more. “I think we were really rather shell-shocked at the waste and excesses of First World living when we relocated to Australia in 2002,” Jan explains. The pair met in Tanzania, where Jan was volunteering as a teacher with Australian Volunteers Abroad, while Holger worked as a farmer through a Danish volunteer group. Recognising a gap in the market for jams and sauces catering to the growing expat population, Holger launched a jam-making company, which he ran for seven years before gifting it to his right-hand man, who continues to run the operation today. Their experiences living in East Africa significantly shaped their values and had an immense impact on how they run their business; valuing integrity and honesty above all else. “We want to have a successful enterprise, we want the world to know about Rhu Bru and we want it to contribute to the economic sustainability of our small rural community,” Jan says passionately. The seed that would one day become Rhu Bru first began germinating when Holger learned that Jan’s cousin Jerrod Nichols – a rhubarb farmer who sells his produce to Woolworths outlets along Australia’s eastern seaboard – was left with tonnes of second-grade stalks each year because they failed to meet the tight quality controls imposed by supermarkets around the country and much of the First World. Whether too long or short, too thick or thin, or showing traces of wind burn or slug marks, these perfectly edible stalks were being dumped for their less than perfect appearance. Unable to fathom, nor accept, the fact that good food was being wasted on purely aesthetic grounds, the industrious couple began to envision how they would utilise this abundant supply of raw material. During their initial trials, however, Jan and Holger discovered they were decidedly lousy rhubarb wine makers and instead turned their attention to a decent tasting juice they’d concocted, which they asked friends, neighbours and B&B guests to sample. Positive feedback encouraged the couple to take the plunge, bottle their product, and hit the road with a car full of Rhu Bru goods. Rhu Bru’s first sale was made soon after, in September 2008, to a local cafe in Bridport. The brand has grown rapidly ever since and in just seven years the company boasts a catalogue of over 20 unique products. The couple’s home also has a shopfront, which doubles as the charming Beulah Heritage B&B, an 1878 Federation house, built by one of the regions earliest pioneers and retaining many of the original features. Adding to the historic charm is Jan’s old-fashioned hospitality, complete with rhubarb-infused breakfast each morning and desserts at night. Thanks to Rhu Bru’s quality and flavour, home-bottling was short-lived and production now takes place in a small factory with up to eight employees, most of whom are the wives of local farmers. Spread over 20 hectares and yielding around 2000 tonnes of rhubarb per year, Jerrod’s farm is conveniently located just 8km from the factory, so it is a short, scenic trip from paddock to boiler. “We hear a lot of political speak about agriculture needing to change, farming needs to be sustainable, farmers needing to think differently – we are trying to do this, trying to value-add, create a better return for production by using a higher percentage of the crop,” Jan says. “We are trying to develop a model that can be the germination of an idea that will lead others to explore on-farm secondary production and value-adding.” In 2013, Rhu Bru nabbed 17 awards at the Hobart Fine Food Fair, but despite the brand’s growing success, Jan and Holger will forever be committed to utilising ‘seconds’, minimising waste and creating employment opportunities wherever possible. “Much of the processing is by hand, from picking the stalks of rhubarb to labelling the jars and bottles and our determination to use only Tasmanian fruit and, when necessary, spices sourced from mainland Australia – like Buderim ginger,” Jan explains. The Rhu Bru crew remains confident that the growth in popularity of farmer’s markets and community and urban gardens will continue to encourage consumer awareness. Written by Louise Smithers. Republished with permission of <a href="https://www.wyza.com.au/articles/work/employment/how-exactly-did-this-couple-create-a-new-career-out-of-rhubarb.aspx">Wyza.com.au.</a>

Caring

Strawberry and rhubarb pie

There’s not much nicer for dessert than a slice of a sweet fruit pie. Combine this strawberry and rhubarb filling recipe with your favourite flakey pastry for a decadent treat you’ll be raving about. Ingredients: <ul> <li>3 ½ cups chopped rhubarb</li> <li>3 ½ ups strawberries, sliced</li> <li>1 tablespoon lemon juice</li> <li>½ cup granulated sugar</li> <li>¼ cup brown sugar</li> <li>⅛ cup cornflour</li> <li>¼ teaspoon salt</li> <li>2 tablespoons butter</li> <li>Raw sugar</li> <li>1 egg</li> <li>1 tablespoon water</li> </ul>

Food & Wine

Roasted rhubarb, strawberry and rose conserve

Roasted rhubarb, and rose conserve, made with sweet strawberries that have been kissed by the sun is a delightful taste of summer. Makes: 2 x 300g jars Ingredients: <ul> <li>500g strawberries, washed and leaves removed</li> <li>5-6 rhubarb stalks leaves removed, about 300g</li> <li>½ cup (100g) sugar</li> <li>Juice of ½ a lemon, about 2 tablespoons</li> <li>2-3 teaspoons rose water</li> </ul> Method: <ol> <li>Preheat oven 180 degrees Celsius.</li> <li>Cut the strawberries into halves, and rhubarb into 3cm lengths. Place on a lined baking tray and sprinkle with 1 tablespoon of the sugar. Mix well and arrange in a single layer. Bake for 20 minutes until the fruit is tender and fragrant.</li> <li>Scoop fruit and juices into a shallow saucepan, and add the remaining sugar and lemon juice. Bring to a gentle simmer over a moderate heat.</li> <li>Cook uncovered, stirring regularly until thickened – about 20 minutes. Keep in mind the conserve will thicken some as it cools. Add the rose water to taste. Remove from the heat and cover.</li> <li>Sterilise 2 x 300g jars. Place clean jars in a 120C oven for 10 minutes. Meanwhile, boil lids for 10 minutes, drain and air dry. Carefully remove one jar from the oven, place on a wooden board and fill immediately with the hot conserve (reheated if needed). Wipe the rim and secure the hot lid. Repeat with the second jar. Cool completely, then check lids are sealed.</li> <li>Store in a cool dark pantry and use within six months. Once opened keep in the fridge and consume within four weeks.</li> </ol> Find comprehensive home preserving guidelines in my new cookbook, Homegrown Kitchen – Everyday Recipes for Eating Well. For more of Nicola's recipes visit, <a href="http://www.homegrown-kitchen.co.nz/" target="_blank">Homegrown-Kitchen.co.nz</a> Written by Nicola Galloway. Republished with permission of <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz.</a>

Food & Wine

Maggie Beer’s buckwheat crepes with roasted rhubarb and cinnamon yoghurt

“Buckwheat should perhaps be given a new name as it is not a wheat at all, nor a grain. It’s a seed of a plant related to rhubarb. It’s gluten free, high in protein and full of micronutrients, including iron, magnesium, potassium and zinc. In these crepes the nutty flavour of buckwheat is enhanced by the coconut milk, and the roasted rhubarb is so good it’s worth having as much for dessert as for breakfast. Don’t leave out the cinnamon with the yoghurt, and I do recommend that you taste before you add any honey – the acidity of natural yoghurts can vary considerably between brands and you may find you don’t need any additional sweetness,” writes Maggie Beer in her new book Maggie’s Recipes for Life. Based on the latest scientific research and with the help of one of the world’s leading Alzheimer’s researchers Professor Ralph Martins, Maggie has created more than 200 recipes that help provide the nutrient we need for optimum brain health. Serves: 4 Ingredients: <ul> <li>500 g rhubarb, leaves and bases discarded</li> <li>2 tablespoons lightly packed (40 g) soft brown sugar</li> <li>Finely grated zest and juice of 2 oranges</li> <li>2 tablespoons extra virgin olive oil</li> <li>Cinnamon yoghurt</li> <li>3/4 cup (200 g) thick natural probiotic yoghurt</li> <li>1 teaspoon ground cinnamon</li> <li>1 teaspoon raw honey (optional)</li> </ul> For the crepe batter <ul> <li>300 ml full-cream milk, or milk of choice, plus extra if needed</li> <li>2 free-range eggs</li> <li>30 g linseeds</li> <li>2 tablespoons pepitas (pumpkin seeds)</li> <li>2 tablespoons sunflower seeds</li> <li>1 tablespoon sesame seeds</li> <li>⅔ cup (100 g) light buckwheat flour (see note)</li> <li>Pinch of sea salt flakes</li> </ul> Method: <ol> <li>Rinse the rhubarb stalks well, then cut into 5 cm pieces. Place in a container with the sugar and orange zest and juice. Cover and refrigerate for several hours or overnight.</li> <li>Preheat the oven to 160˚C (fan-forced). Place the rhubarb in a single layer in a roasting tin and pour over the juice and zest. Cover with foil and bake for 20 minutes or until just cooked. Remove from the oven, uncover and set aside to cool.</li> <li>To make the cinnamon yoghurt, combine all the ingredients in a bowl, cover and refrigerate until needed.</li> <li>To make the crepe batter, whisk together the milk and eggs, then set aside.</li> <li>Place all the seeds in a high-powered blender or spice grinder and process until fine. Place in a bowl with the buckwheat flour. Whisk in the milk mixture and salt until well combined. The batter should be the consistency of pouring cream, so if it is a bit thick, add a little extra milk.</li> <li>Heat a 24 cm frying pan with a little olive oil over low–medium heat. Lift the pan from the heat, then pour in a thin layer of batter and tilt the pan to evenly cover the base. Cook for 2 minutes or until light golden, then gently flip the crepe over and cook for another minute or until just golden. Makes about 8 crepes.</li> <li>To serve, fill the crepes with rhubarb and a big dollop of yoghurt. Fold into quarters and serve immediately. Left over batter will hold until the next morning.</li> </ol> Note: There are dark and light varieties of buckwheat flour. The dark is made from grinding the seed with the hull and has more fibre and a stronger taste. You will need the finer texture of light (hulled) buckwheat flour for this recipe. <img width="149" height="199" src="https://oversixtydev.blob.core.windows.net/media/44492/image__149x199.jpg" alt="Image_ (10)" style="float: right;"/> This is an extract from Maggie’s Recipe for Life by Maggie Beer with Professor Ralph Martins, published by Simon & Schuster Australia, RRP $39.99. Photo credit: Dragan Radocaj

Food & Wine

Rhubarb champagne

As featured in the Over60 cookbook, The Way Mum Made It, Jan Caine says of her recipe, “My grandmother made this in the 1940s. My mum made it in the ’70s. Now I make it. It’s a very old recipe that brings back such special memories of my nan and mum.” For a limited time you can get 30 per cent of the Over60 cookbook, The Way Mum Made It. To order your copy and get this recipe and 174 others, <a href="http://www.booktopia.com.au/the-way-mum-made-it-alexandra-o-brien/prod9780733335037.html" target="_blank">click here</a>. Makes: 3.75 litres Ingredients: <ul> <li>900 g rhubarb, cut into small pieces</li> <li>2 tablespoons vinegar</li> <li>2 lemons, thinly sliced</li> <li>680 g white sugar</li> </ul> Method: <ol> <li>Combine all of the ingredients with 3.75 litres of water in a large plastic container or bucket and stir well. Cover with muslin cloth and leave for 2 days.</li> <li>Strain into bottles and cork.</li> </ol> Note: The flavour improves with age.

Food & Wine

Roasted rhubarb with orange and brown sugar and runny custard

In this quirky winter dish, the rhubarb is roasted instead of the traditional boiling method for extra flavour. Combined with the delicious and rich custard made with whole eggs, it provides essential vitamins and is a good source of protein. Serves: 8-10 Ingredients: Runny custard <ul> <li>350ml thickened cream</li> <li>200ml full cream milk</li> <li>2 whole eggs</li> <li>100g honey</li> </ul> Roasted rhubarb with orange & brown sugar <ul> <li>370g fresh rhubarb, cut into 5cm lengths</li> <li>20g brown sugar</li> <li>40 ml fresh orange juice</li> </ul> Method: <ol> <li>To make the runny custard, place all ingredients into a mixing bowl or blender and blend until the sugar has dissolved.</li> <li>Set a steamer oven on 100 per cent moisture and at 87°C. Pour the custard mixture into a baking tray, cover with cling film and ensure that there are no gaps or holes for moisture to get into the mixture. Place the baking tray into the pre-heated steamer and cook for approximately 1 hour.</li> <li>Remove from the steamer and allow to sit for 5 minutes, then remove the cling film and whisk the mixture together. Place into the fridge to chill down.</li> <li>Note that this custard can be made in jars or jugs as well, but just ensure that the internal temperature has reached at least 75°C.</li> <li>To make the roasted rhubarb with orange and brown sugar,pre-heat a fan-forced oven to 180°C. Place the rhubarb onto a baking tray, sprinkle with the brown sugar and then drizzle over the orange juice. Place into the pre-heated and bake for 30 minutes.</li> <li>Remove from the oven and allow to cool at room temperature.</li> <li>There will be a bit of juice remaining in the tray when removing from the oven but as the rhubarb cools this juice will become a syrup and some will be absorbed by the rhubarb.</li> <li>Serve with runny custard.</li> </ol> Do you have a custard recipe to share with the community? Let us know in the comments below. Recipe courtesy of the Maggie Beer Foundation. To find more information please visit their <a href="https://www.maggiebeerfoundation.org.au/" target="_blank">website here</a>. Follow the Maggie Beer Foundation on <a href="https://www.facebook.com/mbeerfoundation/" target="_blank">Facebook here.</a> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/06/chocolate-mousse-pomegranate-turkish-delight-tarts/">Chocolate mousse, pomegranate and Turkish delight tarts</a> <a href="/lifestyle/food-wine/2016/06/carrot-cake-porridge/">Carrot cake porridge</a> <a href="/lifestyle/food-wine/2016/06/yoghurt-with-red-grapes-pepita-and-lsa/">Yoghurt with red grapes, pepita and LSA</a>

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Rhubarb and apple tarts

How did this couple create a new career out of rhubarb?

Strawberry and rhubarb pie

Roasted rhubarb, strawberry and rose conserve

Maggie Beer’s buckwheat crepes with roasted rhubarb and cinnamon yoghurt

Rhubarb champagne

Roasted rhubarb with orange and brown sugar and runny custard