Vagrant rhubarb cake
We have a garden full of nomadic rhubarb. Originally I had inadvertantly planted it over our sewage system, so my husband moved it and it randomly became the ‘pièce de resistance’ by the edge of the pool; I don’t know what that was all about. As much as I love rhubarb, it isn’t the plant of exceptional beauty that you might expect to see in such a prime location, so it was moved again – to the vegetable patch, oddly enough. This time, the dog took exception to its location and dug it up in a fit of frenetic hysteria one night when we weren’t looking. I decided enough was enough and maybe rhubarb just wasn’t meant to be in our garden and chucked it unceremoniously onto the compost heap, where it took root of its own accord and has prospered ever since.
Rhubarb is a little tart (particularly ours, as it gets around so much!) and really needs more sugar than I’m willing to use. I get around this by stewing it with yacon syrup, which has a low GI and deliciously fragrent caramel taste. Made from the roots of the yacon plant which is indigenous to the Andes, it is used throughout South America for its nutritional properties; it is said to help diabetes as well as renal and digestive problems.
4 stalks of rhubarb
2 tbsp yacon syrup
1 cup of water
stem ginger, chopped
1 tsp cinnamon
1/2 cup of raisins
1/4 cup of butter
1/4 cup of coconut oil
1 tsp vanilla extract
a pinch of salt
2 tbsp yucon syrup
1 cup of chickpea flour
1 cup self-raising flour
1 tsp bicarbonate of soda
1 cup milk
Start by stewing the rhubarb. Peel the stalks and cut into pieces of approximately 2cm. Add the yucon syrup, ginger, cinnamon and about a cup of water. Gently braise for about 20 minutes or until the rhubarb forms a runny jam-like consistency.
Prepare the cake mix by creaming the warmed coconut oil and butter until light and fluffy. Add the yucon syrip until the mixture is blended. Next beat in the egg and vanilla. Sift together the flour, salt and bicarbonate of soda and combine with the milk. Add little by little to the egg/fat mixture until well blended. Finally fold in the stewed rhubarb and spoon into a greased cake tin. Bake in a preheated oven for about 40 minutes at 180°C.
Great recipe – and thanks for the Yukon syrup tip.
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Knowing what to eat can be confusing. Everywhere you turn, there is news about what is or isn’t good for you. Some basic pinicrples have weathered the fad diets, and have stood the test of time. Here are a few tips on making healthful food choices for you and your entire family.Eat lots of vegetables and fruits. Try picking from the rainbow of colors available to maximize variety. Eat non-starchy vegetables such as spinach, carrots, broccoli or green beans with meals.Choose whole grain foods over processed grain products. Try brown rice with your stir fry or whole wheat spaghetti with your favorite pasta sauce.Include dried beans (like kidney or pinto beans) and lentils into your meals.Include fish in your meals 2-3 times a week.Choose lean meats like cuts of beef and pork that end in loin such as pork loin and sirloin. Remove the skin from chicken and turkey.Choose non-fat dairy such as skim milk, non-fat yogurt and non-fat cheese.Choose water and calorie-free diet drinks instead of regular soda, fruit punch, sweet tea and other sugar-sweetened drinks.Choose liquid oils for cooking instead of solid fats that can be high in saturated and trans fats. Remember that fats are high in calories. If you’re trying to lose weight, watch your portion sizes of added fats.Cut back on high calorie snack foods and desserts like chips, cookies, cakes, and full-fat ice cream.Eating too much of even healthful foods can lead to weight gain. Watch your portion sizes.Want more information on foods that are healthier, or how to establish a plan for eating healthy foods? Let the American Diabetes Association help point you in the right directioni need do a oppinion but I dont have ideaand i dont speak english (but my homework is in english)
The Healthy Epicurean
Very good advice Amy. Thank you! 🙂
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