• 450 g diced rhubarb
• 1 c brown sugar
• 1 egg
• ½ c oil
• 1 ¼ c flour
• 1 tsp baking soda
• 1 tsp ground ginger
• ½ c crystallised ginger

Preheat the oven to 160 c and grease and line a 20 cm spring form tin. Sprinkle the sugar over the diced rhubarb and leave for about 15 minutes.

Beat the egg and oil together and then mix with the rhubarb. Add the flour, soda and gingers. Stir until combined. Bake for about an hour or until a skewer comes out clean when tested. Serve with whipped cream, custard, yoghurt or icecream (or all of the above!)

• 200 g unsalted nuts such as almond, walnut, pistachio and Brazil
• 4 tbsp each of pumpkin and sunflower seeds
• 230 g caster sugar
• 1 tsp vanilla extract

Preheat the oven to 200C or 180C fan forced. Put the nuts and seeds into a baking tray and bake for 3-4 minutes or until toasted. Cool and then chop the larger nuts.

Combine the sugar and ½ c of cold water in a saucepan over a low heat, stir until the sugar is dissolved. Increase the heat to high and bring to the boil. Boil without stirring for 5-7 minutes or until the mixture is golden. Remove from the heat.

Stir in the nuts, seeds and the vanilla into the toffee. Place small spoonful’s onto trays lined with baking paper. Cool.