Scroll down the page to find our recipes.

If you have recipes you would like to share - please email them to holger(at) and we will post them.



ABC Radio interview RECIPE:

Delicious Rhubarb Dessert

Pre-heat oven to 350 F / 180 C degrees. Make up a packet butter cake as per instruction on the packet( or make your own mix from scratch) put in "deepish" casserole dish.  Cut up 6-8 stalks of rhubarb (4cm chunks approx  NB you can use more if you would like...) toss on top of cake. Sprinkle with 3 tablespoons of brown sugar then slosh over a 600ml bottle of cream.  Cook in a moderate oven for 45-60min.  If browning too much on top cover with foil .  When cake is well cooked ( it will spring back when touched and/or leave the sides of the dish) remove from oven and sprinkle liberally with icing sugar.  Serve with iceream and more cream!!!!    ENJOY!


Poached Fruit

This recipe can be used for almost any fruit – vary according to personal taste.

2 pears

2 peaches

2 nectarines

3 plums

3 dates

Stone and quarter all fruit. Place ½ cup water and ¼ cup Rhubarb Syrup in a saucepan with one cinnamon stick, two star anise and a scraped vanilla pod.  Heat to near boiling turn to low heat. Add pears, nectarines, dates, peaches. Cover and poach gently for 10 minutes. Add plums and a tablespoon of lime juice. Poach a further 5 minutes or until plums soften.  Fruit is best if it retains some firmness.  Remove from heat, add a liberal drizzle of Rhubarb Syrup.  Eat hot or cold with large dollops of natural yoghurt or vanilla ice-cream or thick cream.  Also great in the morning with muesli!

Use Rhubarb Syrup to:

  • swirl in natural yoghurt

  • drizzle over ice-cream

  • glaze roast pork

  • make a vinaigrette

  • brush over an oven warm teacake


Marinated Vegetables

An easy way to serve a selection of vegetables.

1 Red onion – quartered

1small zucchini sliced lengthways with a potato peeler

1 small aubergine sliced thinly in rounds

1 bunch asparagus

You can use any vegetables really!

Heat up your café style sandwich toaster, foreman grill or steak pan and cook the vegies in some olive oil.  In a bowl mix 2 tablespoons olive oil, 3 tablespoons Rhubarb Vinegar, 1 teaspoon crushed garlic, fresh ground pepper to taste, a pinch of dried basil and a ¼ teaspoon of Kepac Manis ( or brown sugar if you prefer).  Finally add some torn fresh basil leaves.  Add vegetables as they are cooked and toss in marinade.

Serve marinated vegetables with steak, pork chops or on a cheese or antipasta platter.

Try Rhubarb Vinegar as:

  • a base for a vinaigrette

  • a deglaze for roast meat or roast vegetables

  • a splash in poached stone fruit

  • a mellow relacement for balsamic vinegar

  • a sprinkle on traditional fish and chips


Rhubarb and Almond Clafouti


400gms chopped rhubarb               

40gm almond meal                        

40gm caster sugar                          

185ml milk

3 eggs

200mls Rhubarb Syrup

Method:  Preheat oven to 180°C.  Brush 20cm (across) pie dish with butter.  Place chopped rhubarb (4-6cm pieces) in dish and add ½ syrup.  Cook carefully for 10-15 min – allow rhubarb to retain some texture. Combine almond meal, sugar in a bowl and gradually add milk and eggs that have been whisked together. Stir till combined.  Pour the batter over the rhubarb.  Bake for 30 min or until set.  Dust with icing sugar.  Serve with whipped cream and extra Rhubarb Syrup.

Rhu Bru, 9 King St, Scottsdale.


Rhubarb and Lavender Bread and Butter Pudding

You will need: 

8-10 slices fresh bread (remove crusts)                                                        

300ml cream                                                             

scraped seeds of 1 vanilla pod                                  

40gm soft butter

200ml milk

¼ cup sugar

4 eggs

5-6 dessert spoons of Rhubarb & Lavender Jam           

What to do:

Pre-heat oven to 160C.  Butter your casserole dish (or individual dishes if preferred) and spread 3 spoons Rhubarb & Lavender Jam on the bottom.  Butter and jam your bread, cut into triangles (bread in half or 1/4s if you want smaller pieces) place jam up in your casseroles dish overlapping in a pleasing pattern. 

Whisk cream, milk, eggs, vanilla seeds, sugar.  Pour over bread and let sit for 10min to soak into bread.  Place on a tray and bake until nicely set and toasted – about 12-15min. (cover with foil if colouring too much)  Stand again for 10 min.  Serve warm with icecream, and a slathering of Rhubarb and Lavender Syrup

RHU BRU, 9 King St, Scottsdale, Tas.


Rhubarb and Lavender Glazed Meatloaf


2tsp olive oil

1 smallish, brown onion & 1 large celery stalk (finely chopped)

2 cloves garlic (finely sliced)

2 grated green apples

500gm pork & veal mince

1 cup breadcrumbs

1tblsp fresh, chopped sage

1 lightly beaten egg

rashers of bacon (10approx)

extra apples – quartered and sliced

Rhubarb & Lavender Jelly – as much as you like!

(PS you can spice up with more garlic etc if you prefer)

Method: Heat oil andgently fry onion, garlic & celery until onion is soft.  Add apple – cook until liquid evaporates - COOL.  Preheat oven to moderate.  In large bowl mix mince, onion mixture, breadcrumbs, sage, egg – mix well.  Transfer mince mixture to bread tin greased and lined with baking paper. Pat down flat.  Across the top layer bacon, apple slices, sage leaf.  Finally blob Rhubarb and Lavender Jelly across the top and place in oven.  Roast for 45min approx. After 35 min check and add a little more Rhubarb and Lavender Jelly.  If top is browning too much cover with foil for final cooking.   Remove from oven – rest 5 min – remove carefully from tin and plate with sprig of fresh sage and some “sexy blobs” of Rhubarb and Lavender Jelly.  Delicious…..

Rhu Bru, 9 King St, Scottsdale.