I love Rhubarb and I wanted to see what can be done with it beyond deserts and sweets. Since it is a vegetable and because of its tartness, Japanese pickles came to mind, so I tried a miso curing technique and it turned out wonderful, sour, umami, fruity, crunchy. You can use the same recipe with many different vegetables such as carrots, radish, turnip, beetroot etc. Continue reading rhubarb miso-zuke
150 g raw sugar
150 g butter
200 g flour
3 tsp baking powder
100 g dried coconut
100 ml milk
400 g chopped rhubard, apple, pear etc.
Cream butter and sugar. Add eggs one at a time. Sift in flour and baking powder and combine. Stir in coconut + milk gradually.
Put in 25 x 35 cm baking tin and sprinkle fruit over the top, bake in 190’c oven 40 minutes.
Source: Helle’s mum