July: Rhubarb

AT A GLANCE

  • Serves 6 people

  •  
  • Cakes
  • 6 eggwhites
  • 185 gm unsalted butter, melted and cooled
  • 240 gm icing sugar
  • 150 gm pistachio kernels, finely ground
  • 100 gm (2/3 cup) plain flour
  • 1 orange, finely grated rind only
  • To serve: crème fraîche
  •  
  • Roasted rhubarb with orange blossom
  • 300 gm rhubarb (about 3 stalks), trimmed and cut into 5cm lengths
  • 55 gm (¼ cup) golden caster sugar
  • 1 orange, rind finely grated and juiced
  • 1 tbsp orange blossom water
01   Preheat oven to 180C. For roasted rhubarb, combine ingredients in a baking dish, cover with foil and roast in oven for 10 minutes or until tender. Cool and reserve cooking juices.
02   Whisk eggwhites in a bowl until frothy, add melted butter and whisk to combine, add remaining dry ingredients and rind and stir to combine. Spoon mixture into 6 deep, lightly-greased, 10cm-diameter loose-bottomed flan tins. Arrange 3 pieces of rhubarb on top of each. Bake for 25 minutes or until a skewer inserted withdraws clean. Stand in pans for 5 minutes. Serve warm, drizzled with reserved juices and crème fraîche.
Note

ALSO IN SEASON

Fruit and nuts

Apples, cumquats, custard apples, red grapefruit, lemons, limes, mandarins, melons, nashi, oranges, papaya, pineapples, pomelos, tangelos.

Vegetables

Asian greens, avocados, beetroot, broccoli, Brussels sprouts, cabbages, cauliflower, celeriac, celery, fennel, garlic, ginger, horseradish, Jerusalem artichokes, kale, kohlrabi, leeks, okra, olives, parsnips, potatoes, silverbeet, spinach, swedes, sweet potatoes, turnips, witlof.

Seafood

Yellowfin bream, dusky flathead, deepwater flathead, southern garfish, grey mackerel, warehou, orange roughy, snapper, tailor, King George whiting, sand whiting, king prawns.

 

Recipe:

ADELAIDE LUCAS

Photography:

CON POULOS

Styling:

VANESSA AUSTIN

View Full Site