Roasted Rhubarb
From the Cookbook
Plan Ahead
Serves 6-8
Realising you have a batch of roasted rhubarb squirrelled away at the back of the fridge is a most comforting thought. Not only is it super-handy for impromptu puds with the addition of custard, whipped cream or ice cream, it will take your breakfasts up a notch too, served with a dollop or two of thick Greek yoghurt, a generous sprinkling of crunchy granola.
TIP: Forced rhubarb generally appears on UK shelves in January – March, although some supermarkets have started to stock it throughout the year. Do try and get hold of it if you can; its brilliant jewel-like pink colour almost doesn’t look natural but it’s a pleasure to cook with.
Serves:
6-8Ingredients
For the Rhubarb
1 kg rhubarb, forced if available
100g caster sugar
Juice of half a lemon
Flavour boosters (optional)
Rind of ½ an unwaxed orange, pared in strips
Rind of ½ an unwaxed lemon, pared in strips
1cm piece of stem ginger, finely chopped
1 vanilla pod, split lengthways
2 teaspoons of orange blossom water
A few sprigs of thyme
2 tablespoons clear honey (use 30g less sugar)
6 cardamom pods
A stick of cinnamon
Method
- 1
Preheat the oven to 200°C/180°Cfan/gas mark 6.
- 2
Rinse the rhubarb stalks and shake off any excess water, then cut them into 3cm pieces. Toss in a large shallow roasting tray with the sugar and lemon juice to cover each piece evenly with sugar. Mix through any optional flavour boosters before covering the tin tightly with foil. Roast on the middle shelf of the oven for 15 minutes.
- 3
Remove from the oven and lift away the foil. By now the sugar should have melted. Roast the rhubarb, uncovered, for a final 15 minutes until it’s completely soft but still holds its shape.
- 4
Remove from the oven and leave to cool. Transfer the rhubarb with all its syrup to a bowl or other container, cover and store in the fridge for up to a week.
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