Rhubarb is a perennial vegetable that comes into season around January and continues into Autumn.
Here is Wendy Jones' favourite rhubarb recipe which she originally sourced from The Women's Weekly but with a little extra added!
Rhubarb and coconut cake
Wendy’s Optional ingredients: Add 1/2 cp of chopped uncrystallised ginger into the mix and chopped pecan or walnut on the top with the rapadura sugar instead of the demerara sugar.
It was the surf that first attracted Tim Saffery to the far South Coast of NSW, but it was ‘the River’ restaurant that lured him to Moruya from Melbourne, where he had been ‘young chef of the year’ in 2003.
A recent economic impact study shows the market saw a 28% jump in sales in five years, and delivered a combined economic benefit to vendors, nearby businesses, and the local community of more than $4 million in 2019-20.