Breakfast Black Rice Pudding with Rhubarb and Lemon Curd


That’s a triumphant jar of lemon curd right there I tell you. I’d tried making it a handful of times and, failed the same number of times. Turns out I was following the wrong recipes. I settled on a recipe from Three Blue Ducks cookbook, (they haven’t failed me yet) and a little nervously began whisking away.

Not long later, done and set. It’s creamy, lemony, doesn’t have lumps and is quite troublesome with a lone teaspoon. Now why had it been so hard beforehand?

Never mind, I had it now, but what to do with those golden jars of goodness?

Apart from the convenient jar with a teaspoon situation, I also played around with some black rice pudding. While I wouldn’t say it’s a tried and true recipe, it is evolving and I will definitely be playing with a few variations over the winter months. If they are flavours you like, have a tinker around with your ingredients and make it to your own tastebuds.

A really easy winter breakfast.

Breakfast Black Rice Pudding with Rhubarb and Lemon Curd

1 cup of black rice

2 tbls coconut oil

2 x pureed soft pears

1 bunch of rhubarb

coconut milk/ or natural yogurt

1 tsp of vanilla essence

lemon curd (recipe found here)

Overnight soak your black rice with cups of water. In the morning, cook the rice up, adding 2 pureed pears to sweeten it a little when you start cooking. Cook it as you normally would rice using the absorption method. Once it’s cooked, stir through two tablespoons of coconut oil.

At the same time and in another pot add your rhubarb. Cut into 1 cm pieces and cook until soft. Turn off and add either half a scraping of a vanilla pod or tsp of vanilla essence.

Serve with coconut milk, (or natural yogurt) fresh fruit and lemon curd. The curd gives it a little zesty sweet kick.

Cherry and Rhubarb Pie

cherries- cityhippyfarmgirlrhubarb and cherry pie- cityhippyfarmgirl I live in a small space in a big city. A small space that when required to hide something my options are sometimes limited. However when I’m not required to hide something, and instead something goes missing that small space can feel quite large. Cavernous even.

You see I lost my cups.

My newly bought cups. I know I had stashed them somewhere ‘safe’ for a small period as I wasn’t quite ready to use them; but when it was time to use them, alas not a cup to be found.

I searched high and I searched low. I pulled everything I owned out and then back in again, only to be repeated again the next day. It was doing my tiny brain in. WHERE did I put those cups!?

If we had a cat I would have blamed whiskers, but we didn’t so the next most likely choice was the pint sized one. Surely she must have put it in a box or something and somehow that same box had grown legs and walked out. Surely it was the only possibility?

So I had to buy more.

The cups were clearly not coming back and we really needed some new drinking cups for the kids. I felt a little embarrassed, but clicked pay and now and a couple of days later, there they were. In all their enamel loveliness again, ready to be drunk from.

enamelware red- cityhippyfarmgirl

rhubarb and cherry pie

Along with the cups, I’ve also been enjoying the baking dishes I bought the first time around as well. I’ll tell you why I love them-

– they’re light weight, which means they don’t have a hefty weight when food is cooked in them like ceramic or glass can do

– they are stackable

– they easily live inside my oven when it’s not being used

– and size wise, I have options. After so many years of no options, I’m loving this one to bits.

When I first considered getting these dishes, I wasn’t entirely sure you could bake in them. I’d always associated enamel ware with camping, or the dogs dinner bowl. Happy to say that association has now changed, you can definitely bake in enamel ware and just quietly…I’m loving doing so.

[My enamelware was bought through the lovely Odgers and McClelland Exchange Stores... *ahem* both times. And yes, the other cups turned up as well. Turns out the pint sized one didn’t hide them in a box, her mother did… I now have ten of these cups.]

enamelware cups- cityhippyfarmgirl

cherry and rhubarb pie

Cherry and Rhubarb Pie

farmers market cherries and rhubarb 1000g (roughly half and half)

300g sugar

300mls water

2tbls cornflour


150g cold butter

50g sugar

1 egg yolk

1 tsp vanilla

300g plain flour

1 tbls cold water

In a pot cook the fruit, sugar and water up until softens. Add the cornflour with a tablespoon or so and add into the mixture. Stir through and cook for a further 5 or so minutes. If there is visabally too much excess water just drain a little off for drinking, this will depend on the fruit your are using. Once cooked, stand this mixture aside and begin on the pastry.

In a blender, pulse flour, sugar and butter until resembles bread crumbs. Tip out to a bowl and add vanilla, egg yolk and cold water. Knead lightly until it comes together to form a dough. Wrap in glad wrap and chill in the fridge for about half an hour. Then roll out for your pie shape.

Pop the fruit mixture in and bake for about 35 minutes at 180C.


I now have a ‘print green’ or pdf option if you would like this recipe for another time. Just click on the green printer icon below and follow the prompts.

Crostata di Marmellata

What did you make for dessert Mama?

Crostata di Marmellata


Jam Tart little fella, jam tart.

It just sounds better when you say it in Italian. I was flicking through an old Gourmet Traveller and came across this delicious looking recipe. I needed something for the following day. Friends were coming for brunch and crostata di marmellata looked like it could be on the menu.

Adding some apple to the rhubarb jam, and slightly changing the recipe around- this was really tasty. The rhubarb jam I had a lot left over and the pastry not quite enough to do the lattice. So will have to make another to use up the left over jam… damn it. I think this one could become a firm family favourite.

Rhubarb was something that was always in my Nana’s garden. I don’t remember her cooking a whole lot with it, but it was always there. A Nana likes to have options you see. In the fruit shops or supermarket it always looks so tired looking and picked about a year ago. Then I came across some at the fox studios farmers markets– and hurray it was crispy, looked like it had been picked that morning and was just begging to be made in to something.

Rhubarb and Apple Jam

400gms chopped rhubarb

400gms chopped apple

800gms raw sugar

2 long strips of lemon peel

1 split vanilla pod

200mls water

Cook up, in the usual jam fashion. Simmering gently until jam has thickened and wrinkles (put small dish in freezer for 10 minutes, spoon small amount of jam on to it, if thickens and wrinkles, jam is ready.)


180 gms flour
60 gms icing sugar
50 gms almond meal
1 lemon grated rind
1/2 tps vanilla extract
100 gms butter
1 egg
water (can’t remember how much I put in, enough to get dough like consistency)

Soften butter and mix in with dry ingredients until resembles breadcrumbs. Add vanilla, egg, water and grated rind. Knead well, until all incorporated. Chill until pastry is managable to roll out, and not be too soft. Roll out to desired shaped dish, add the jam and cook at 170C until golden.