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Two Red Recipes

30/5/2021

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Rhubarb + Strawberry Jam
This is my favourite kind of jam. I love the sweetness and fragrance of the strawberries alongside the tart and distinctive flavour of the rhubarb. The rhubarb also helps to thicken the jam. 

2 cups fresh rhubarb stalks, chopped in cubes
2 cups fresh or frozen strawberries, quartered
2 cups white sugar
juice of one lemon

In a medium-sized saucepan combine all the ingredients and stir on a low-heat until boiling. Pour into clean glass jars or container and store in the fridge. 

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The Whole Beet Dip
This is an absolutely delicious, earthy dip using the whole of the beet - root, stalk and leaves - and is a perfect accompaniment to meat like kangaroo or beef . It is also wonderful scooped up with crackers and carrot sticks.

1 large beetroot (leaves, stalks, root), washed thoroughly
1 garlic clove, minced
olive oil
handful flatleaf parsley, minced
juice of 1 lemon
1/2 teaspoon ground cumin
1/2 teaspoon sea salt
1 cup thick, unsweetened greek style yoghurt or labneh

Peel and grate beetroot, chop finely leaves and stalks. In a small frying pan gently sauté beetroot with a tablespoon of olive oil. Once softened, add crushed garlic and continue to stir until completely cooked (you may need to add a little boiling water if it gets too dry). Set aside to cool in a mixing bowl. Add parsley, lemon juice, spice and sea salt. Using a stick blender - blend beetroot mixture until it resembles a paste. Stir in yoghurt and season with extra salt or lemon juice to taste. Serve in a bowl with a generous drizzle of olive oil. Should keep for up to a week in the fridge in a well sealed container (not that it will last that long!)
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    ABOUT the author 

    Emily Clare Sims is a farmer and mama to three young boys. Each day she looks for ways to notice beauty, contemplate her faith and savour the seasons...

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