Arabic Five-Spice Pineapple with Saffron Ice Cream by Greg and Lucy Malouf
"Sweet spice blends are popular in the Middle Eastern kitchen and this Arabic five-spice, with its h...
500g rhubarb, thoroughly washed
1 1/4 cups caster sugar, or more to taste
1 1/2 tsp vanilla extract
60ml clear apple juice or water
1 punnet medium-sized strawberries
cream, to serve
Slice rhubarb on a diagonal into 4-5 cm chunks, then place in a bowl and sprinkle the caster sugar, vanilla extract and apple juice or water over the top. Mix together and leave to sit for an hour, gently stirring to dissolve the sugar.
Just before you want to cook the rhubarb, bring a large saucepan of water to the boil over high heat.
Scoop the rhubarb into a large snap-lock bag, squeeze out most of the air, then seal the bag tightly.
Fold a tea towel and lower it into the boiling water so it covers the base and comes up the side. Lower the bag of rhubarb into the water, making sure it rests on the tea towel.
Partly cover the pan, and turn down to simmer. Cook for 20-25 mins or until tender.
When ready, remove rhubarb and place in bowl and leave to cool.
Hull the strawberries and halve them or slice them lengthways. Gently mix them with the rhubarb and serve with cream.
You will find this recipe in ‘The Country Cookbook’ by Belinda Jeffery; read more in our review of this wonderful compilation of seasonal jottings and recipes http://www.agfg.com.au/Blog/post/2011/06/28/Book-Review-The-Country-Cookbook.aspx