RHUBARB-GINGER JAM

ingredients

4 large rhubarb stalks
3 cm piece fresh gingerroot
zest of 1 lemon
1 cup raisins
1/2 cup water
sugar (optional)

directions

cut the rhubarb into thin pieces. place it together with finely grated ginger, washed raisins and lemon zest in the medium size pot and cover with water.
(optional) for a long-term storage add the sugar (1/2 cup).
bring to simmer and cook covered, stirring occasionally, for 40 min (until it gets thick). stir the mixture to break up the rhubarb. put into warm sterilized jars.

RHUBARB CAKE

ingredients

300-400 g rhubarb
200 g flour
120 g sugar
150 g vegan margarine
1 tbsp backing powder
3 tbsp soy flour
150 ml coconut milk
water
1/2 tsp salt
1 tbsp coconut

directions

preheat the oven to 180 degrees C. grease backing pan with vegan margarine and dust with semolina.
sift together flour, backing powder, sugar, coconut and salt in a big bowl.
separately combine soy flour and some water (enough to obtain a creamy texture).
put a vegan margarine into a pot and simmer until it's completely melted.
pour the margarine, coconut milk and soy flour into the bowl with dry ingredients and mix together until it's blended and smooth.
spoon the mixture into the backing pan spreading evenly.
cut rhubarb stalks into 5 cm pieces and cut them along; place them on the top of the mixture.
bake for around 40 min - 1h (or until it starts brown).



Enjoy!

RHUBARB APPLE CRUMBLE

ingredients

(filling)

6 cups chopped rhubarb

1 cored and chopped apple

1/4 cup water

1 tsp cinnamon

1 tsp nutmeg

3 tbsp maple syrup 

1 handful raisins

1-2 tbsp candied orange peel (optional)

1/4 cup oats

(topping)

2 cups oats

1 tsp cinnamon

1 tbsp unrefined sugar

1/2 cup boiling water

directions

put the rhubarb apple and raisins into a pot, add water and simmer for about 20 min (untill the fruit in soft). add the orange peel, cinnamon, nutmeg and syrup, stir to combine and leave it on the heat for another 5 min.

spoon the filling into a baking dish and mix it with oats. turn the oven on to 180 C.

put the oats for the topping into a bowl, stir in the cinnamon and sugar and add the water (just enough to moisten them). stir it till the oats become soft.

sprinkle the topping over the fruit and put the dish 

in the oven for around 30 min (until the oats are starting to brown).

Enjoy!