When I was growing up Dad grew a healthy rhubarb crop each year and Mum mainly stewed it and served it with ice cream as a dessert I don’t think she ever made jam with it.  It’s never been one of my favourites, but I think adding orange and lots of sugar could make into a nice jam.


TOMATO JAM – Two Versions

When I was growing up our backyard in summer always had rows of tomato plants covered with fruit.  Sadly I don’t think that’s the case in backyards any more, but if you do happen to have an abundance of tomatoes you might like to try making either of these two tomato jam recipes.


My husband would say that nothing you can add to rhubarb could make it taste any better, but Mum and Dad enjoyed a bowl of stewed rhubarb with custard or ice cream and she must have thought this recipe would be a nice change.  Obviously she couldn’t find the scissors to cut it out, I think it’s just lucky she didn’t rip through through more of it.



These biscuits are a little unusual as they use jelly crystals in place of sugar. The original recipe has orange flavoured jelly, but I’m sure you could use other flavours successfully. I top them off with a chocolate button just to add an extra kick.



  • 125g butter
  • 1 packet orange jelly crystals
  • 30g sugar
  • 1 egg
  • 60g coconut
  • 60g ground rice
  • 125g plain flour
  • 1 teaspoon baking powder
  • Pinch of salt
  • Chocolate buttons

Cream butter with jelly crystals and sugar. Add beaten egg and the dry ingredients previously mixed together. Place in small spoonfuls on a tray lined with baking paper and bake 15-20 minutes at 180ºC.