AT A GLANCE
|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.|
Apples, cumquats, custard apples, red grapefruit, lemons, limes, mandarins, melons, nashi, oranges, papaya, pineapples, pomelos, tangelos.
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.
Yellowfin bream, dusky flathead, deepwater flathead, southern garfish, grey mackerel, warehou, orange roughy, snapper, tailor, King George whiting, sand whiting, king prawns.