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Rhubarb is back in season – what’s your favourite rhubarb recipe?

Nothing beats the tangy taste of this seasonal favourite. Originating in Western China, rhubarb is closely related to buckwheat and in the 16th and 17th centuries, fetched a higher price than both cinnamon and opium!

Originally used for medicinal purposes, rhubarb is now a staple in the kitchen. Although technically considered a vegetable, we tend to treat rhubarb as a fruit, even though it is hardly ever eaten raw. It adds a lovely flavour to many dishes and is easy to store – it can even be frozen!

Experiment in the kitchen with rhubarb this week – try our delectable recipe for Rhubarb Bread with Brown Sugar Topping.

For the Bread:
⅔ cup brown sugar
1 egg
⅔ cup vegetable oil
1½ cups rhubarb (finely chopped)
1 tbsp vanilla
1 cup Lactofree Dairy Drink
1 tbsp baking soda
¼ tsp salt
2½ cups flour
½ cup nuts (finely chopped)

For the Topping:
¼ cup brown sugar
2 tbsp hot orange juice

Method:
1. Preheat oven to 350ºC.
2. Combine the brown sugar, egg and vegetable oil in a bowl. Stir in the finely chopped rhubarb, vanilla and Lactofree.
3. In a separate bowl, sift together the baking soda, salt, and flour.
4. Add the wet mixture to your flour mixture. Stir just until moistened. Stir in the finely chopped nuts.
5. Pour into greased baking pan and bake at 350 degrees for 1 hour or until a toothpick comes clean.
6. To make the topping, combine the hot orange juice and brown sugar until dissolved. Pour over hot bread once it has been removed from the oven. When juice is well absorbed, remove bread from pan. Cool on a wire or wooden rack and wrap for storage.