- 1 bunch rhubarb (750gm), cut into 8cm pieces (620gm trimmed)
- 155 gm raw caster sugar
- To serve: porridge, muesli, ice-cream or custard
- 1Combine rhubarb and sugar in a large saucepan. Stand until moisture is drawn out of the rhubarb (10-20 minutes), then cook, covered with a lid and stirring occasionally, over low-medium heat until rhubarb is tender (20-30 minutes). Serve warm or cool with porridge, muesli, ice-cream or custard.
ALSO IN SEASONFRUIT
Apples, cumquats, custard apples, grapefruit, kiwifruit, lemons, limes, mandarins, melons, nashi, nuts, oranges, pears, persimmons, quince.
VEGETABLES Asian greens, avocados, beetroot, broccoli, Brussels sprouts, carrots, cauliflower, celeriac, celery, fennel, ginger, horseradish, kale, leeks, onions, parsnips, potatoes, pumpkins, shallots, silverbeet, spinach, swedes, sweet potatoes, turnips.
SEAFOOD Deepwater flathead, King George whiting, king prawns, Pacific oysters, sand whiting, sea mullet, yellowfin bream.