Health Benefits: anti-cancer, circulation, muscle contraction, reducing cholesterol, anti-inflammatoryUseful Tip: The leaves of rhubarb are highly poisonous to birds, animals and humans and are not to be eaten. They contain oxalic acid, a stomach irritant, that can make you very ill.
Rhubarb tarte tatin
Serves 6
I have recently moved to Mount Tamborine and, if you know me, you will know that I have not stopped raving about the produce available on the mountain. The rhubarb is full of flavour right now and calls for a tarte tatin. Here it is.
Ingredients
1 bunch of rhubarb, trimmed and washed
100 grams of unrefined sugar, rapadura or castor sugar
1 large teaspoon of good raspberry jam
1 piece star anise, finely ground
½ teaspoon cinnamon, ground
1 square of quality puff pastry
Method
Heat the oven to 180 degrees. Place sugar, jam and spice in a large ovenproof, non-stick frying pan and heat on medium. When the sugar has dissolved, remove from the heat and cover the base of the frying pan with prepared rhubarb, squeezing in as much as possible.
Lay your piece of pastry over the rhubarb, and cut to fit. The pastry should come up the sides of the frying pan about 1 cm. Bake in the oven for around 30 minutes or until the pastry has turned golden. Carefully turn the tarte tatin out on a serving board, slice and serve with quality vanilla ice cream.
I have recently moved to Mount Tamborine and, if you know me, you will know that I have not stopped raving about the produce available on the mountain. The rhubarb is full of flavour right now and calls for a tarte tatin. Here it is.
Ingredients
1 bunch of rhubarb, trimmed and washed
100 grams of unrefined sugar, rapadura or castor sugar
1 large teaspoon of good raspberry jam
1 piece star anise, finely ground
½ teaspoon cinnamon, ground
1 square of quality puff pastry
Method
Heat the oven to 180 degrees. Place sugar, jam and spice in a large ovenproof, non-stick frying pan and heat on medium. When the sugar has dissolved, remove from the heat and cover the base of the frying pan with prepared rhubarb, squeezing in as much as possible.
Lay your piece of pastry over the rhubarb, and cut to fit. The pastry should come up the sides of the frying pan about 1 cm. Bake in the oven for around 30 minutes or until the pastry has turned golden. Carefully turn the tarte tatin out on a serving board, slice and serve with quality vanilla ice cream.
