Di’s Rhubarb

Di’s Rhubarb

Oh my goodness it is approaching winter. Yes yes we know it is only April so actually we are still 2 months away from winter but hey we just had to share a story from one of our favourite producers – Di McDonald of Di’s Rhubarb.

There is something a bit special about Di. She grows her rhubarb at Tahbilk. You might have noticed it if you have visited us as you cross the bridge just past the Dookie Seedbank Plantings on the south side entrance to Tahbilk. Up on the hill there, if you can make your eyes move pass her two goats, is a green patch of rhubarb plantings. Nestled next to the river.

You may have come across Di on your travels. She is a regular feature of the Nagambie Farmer’s Market as well as many other markets around Victoria. Her rhubarb we think is the absolute best.

What inspired us to share her with you before rhubarb season kicks in, only a special recipe we love which you might like to print out and store ready for your rhubarb feast in the near future!

We all know there are a few different ways to prepare rhubarb.

A simple favourite of Bonnie Purbricks is poached in sugar. We recommend glamming it up as you poach with the addition of red wine, sugar, honey and some cinnamon. Eat with yogurt instead of ice cream.

But hey, this is a recipe you must try. It also adds in strawberries which we’re afraid you’ll need to pop into your grocer for Western Australia and Queensland will be the only Australian growers at this time of year.

This is an adapted recipe of Matt Moran one of Australia’s beloved chefs. We’ve swapped out a few things and added a few things based on our own cooking taste test.

Ingredients

  • A bunch of rhubarb, cut off the leaves and stalk ends, cut into chunks
  • 500g Strawberries, topped
  • Zest of one lemon
  • 1 1/3 cup of caster sugar
  • 200g softened butter
  • 1 2/3 cups plain flour
  • 2/3 cup rolled oats
  • Greek yogurt to serve

Method

  • Set the oven to 180 degrees.
  • Add rhubarb, strawberries, lemon zest and 2/3 Cup sugar to a medium size saucepan
  • Cook until the rhubarb starts to soften and collapse apart, then remove from the heat.
  • Make the crumble by adding softened butter, flour, oats and the last of the sugar in a bowl. Mix well together to form a rustic crumble.
  • Pour the rhubarb into a baking dish and sprinkle over the crumble.
  • Bake for 20 minutes at 180 degrees then turn up the heat to 200 degrees until the top is golden and crunchy.
  • Serve with fresh yogurt and a squeeze of lemon

If you are interested in contacting Di please reach out to her on Facebook. She also makes delicious Rhubarb inspired Christmas cakes on order every year.

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