Two Red Recipes
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.
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
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...