Pittwater Life May 2018 Issue

Food Life
In Season
Rhubarb
Rhubarb, raspberry white
chocolate croissant cake
Serves 6-8
Food Life
The Chinese call rhubarb
“the great yellow” (dà
huáng); they have used
rhubarb root for medicinal
purposes for thousands of
years. Rhubarb is related
to sorrel and buckwheat.
Its stalk is fleshy and tart,
while its leaves contain
high levels of oxalic acid
which makes them toxic.
Remove and discard leaves
before cooking! Although
rhubarb is not a true fruit,
in the kitchen it is usually
prepared as if it were. Most
commonly, the stalks are
cooked with sugar and used
in pies, crumbles and other
desserts.
Buying
Look for rhubarb with glossy,
crisp, bright red stalks – the
more intense the colour, the
sweeter the fruit. Avoid limp
stalks, or stalks with bruising.
Storage
Fresh rhubarb perishes
quickly at room temperature
so it’s best stored, unwashed
and uncut, in a snap lock bag
in the fridge. Once cooked
rhubarb will keep 4-5 days in
the fridge or up to 6 months
in the freezer.
Nutrition
Rhubarb contains some fibre,
calcium, vitamins C, A and K,
magnesium, potassium, manganese
and a little iron.
Also In Season
May
Apples –look out for Kanzi
and Jazz; Bananas; Custard
apples; Dates; Grapes;
Kiwi Fruit; Mandarins;
Oranges – Navel; Pears;
Pomegranates; Quince and
Rhubarb. Also Avocados;
Bok Choy; Broccolini and
Broccoli; Brussels sprouts;
Cabbage; Cauliflower;
Eggplant; Fennel; Kale;
Ginger; Leeks; Spinach and
Sweet potato.
8 croissants, cut into four
crossways (see Janelle's Tip)
2 eggs
½ cup caster sugar
1/3 cup thickened cream
¼ cup ground almonds (almond
meal)
2 tablespoons flaked almonds
2/3 cup frozen raspberries
150g white chocolate,
chopped
Double cream to serve
Stewed rhubarb
600g rhubarb, washed,
trimmed
2 tbs white sugar
½ tsp vanilla bean paste
1. Cut rhubarb into 1½cmthick
pieces. Place into a
heatproof, microwave-safe
bowl with the water clinging
from washing. Add
sugar, stir to coat. Cover,
microwave on High/100%
for 5 minutes. Carefully remove
the cover, stir. Cover
again and cook further 3-5
minutes or until stewed.
Stir in vanilla. Set aside to
cool.
2. Lightly grease base and
sides 6cm deep, 20cm
(base) springform pan.
Arrange croissants, cut
surface facing up over the
base of the pan, making
sure the base is completely
covered. Combine eggs,
sugar, cream and ground
almonds in a bowl. Whisk
with a fork until combined.
Pour half over the croissants.
Allow to stand 10
minutes to absorb the egg
mixture.
3. Carefully spread 1 cup of
stewed rhubarb over the
croissants. Top with half
the raspberries and half
the chocolate. Top with
remaining croissants.
Pour over remaining egg
mixture and allow to stand
10 minutes.
4. Preheat oven 180°C fan
forced. Poke the remaining
raspberries and white
chocolate between croissants.
Sprinkle the top with
flaked almonds. Place onto
a lined baking tray. Bake 30
minutes or until set. Stand
15 minutes before releasing
sides. Serve warm with
thick cream.
Janelle’s Tip: Day-old croissants
are best for this recipe.
If using frozen, allow them
to thaw then stand room
temperature for 1 day.
68 MAY 2018
The Local Voice Since 1991