Red onion marmalade
Red onions and shallots don’t store as well as traditional white onions so make them last by turning them into a rich onion marmalade. It’s great with cheese or as an ingredient in a flan or making a tasty base for a pissaladiere. There are lots of recipes out there. We like this one from Riverford. https://www.riverford.co.uk/recipes/sticky-onion-marmalade
Rhubarb and orange sauce
The sauce in this recipe is great on meringue, cake, fresh fruit, ice cream – pretty much anything. It stores well in the fridge and freezes perfectly. https://www.sallyclarke.com/news/soft-pistachio-meringue/
Rhubarb and vanilla jam
Note that you have to start this one the night before. https://www.wearetateandlylesugars.com/recipe/rhubarb-vanilla-jam/
Rhubarb and white chocolate cookies
These cookies need to stand for a bit before baking. Get ahead with the prep in the evening and enjoy freshly-baked cookies for breakfast!
https://www.waitrose.com/ecom/recipe/rhubarb-white-chocolate-cookies
Romanian rhubarb cake
This recipe comes from Farm member Brian Tull. Why Romanian? It was given to his wife by a lady from Romania!
Ingredients
- 150g butter
- 175g self-raising flour
- 175g brown sugar
- 2 eggs (I whisk them)
- 1/2 tablespoon lemon juice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- Enough rhubarb to cover the cake mix
Method
- Melt butter in a pan.
- Put everything in except the rhubarb
- Mix well
- Place in shallow tin
- Place diced rhubarb on the surface of the cake mixture
- Depending on taste, sprinkle with extra sugar and cinnamon
- Bake at 190o C for 45 minutes
Rosehip and apple jelly
You can use any windfall apples in jelly. Try this recipe. https://www.fabfood4all.co.uk/rosehip-apple-jelly/
Rosehip syrup
Rose hips grow in abundance in our foraging hedge. Collect them in the autumn to make this vitamin-packed syrup.
https://rivercottage.net/recipes/rosehip-syrup/