Di’s Rhubarb is now taking orders online just in time for Christmas. Her Christmas Cake and Plum Pudding, as we love to say ~ are to Di For!
And as it’s Rhubarb season 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. Upon a hill with her two goats, Moth and Elka, there is a green patch of rhubarb plantings, nestled next to the river. Di grows a spectacular type of rhubarb that is red, sweet and juicey – a bit different to what you might find in a typical back yard.
You may have come across Di on your travels. She is a regular feature of the Tahbilk Cellar Door as well as many other markets around Victoria. Her rhubarb is the absolute best, and for growing rhubarb for more than 25 years, it’s no wonder she’s also known as the Queen of Rhubarb!
If Di’s not at her rhubarb patch, she’ll be prepping and cooking up some jam’s, chutneys and relishes in a large saucepan with a gigantic wooden spoon. Our favourites include a green tomato chutney, raspberry and rhubarb jam or the Chairman’s garlic sauce.
And the exciting news is Di is up and running online at
disrhubarb.com.au for all your Christmas Cake, and Plum Pudding needs which can be delivered by Australia Post all over Australia.
And for good measure, here’s a special rhubarb recipe we love which you might like to print out and store ready for your rhubarb feast in the near future!
A simple favourite of Bonnie Purbricks is rhubarb poached in sugar. We recommend glamming it up as you poach with the addition of red wine, sugar, honey and some cinnamon. Eat with your Christmas Cake, Plum Pudding topped with cream!
- 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
- Cream to serve
- 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.
- Serve with fresh yogurt and a squeeze of lemon or on top of your morning porridge.
If you are interested in contacting Di please reach out to her on Facebook.