Spiced rhubarb makes a great warming dessert. It’s a lovely way of enjoying fresh rhubarb and works well with the delicate, early-season forced rhubarb, as well as the stronger-flavoured later season variety.
Ingredients
(Serves 4)
* 400g rhubarb stalks
* Juice & rind of 1 orange
* 1/2 inch fresh ginger root, peeled & grated, or 1 level teaspoon ground ginger
* 1 level teaspoon ground cinnamon
* 100g sugar
Method
1. Pre-heat the oven to 180 C.
2. Trim the leaves and the base of the rhubarb stalks. Chop the stalks into 1 inch (2.5 cm) chunks.
3. Mix together the orange juice, zest, sugar, cinnamon and ginger.
4. Add the rhubarb to the orange mixture and stir well, so all the rhubarb stems are coated.
5. Arrange the mix in an even layer in an oven-proof dish and cover with foil. Bake for 20 minutes, until the rhubarb is soft.
6. Check for sweetness and add a little more sugar, if needed.
Time From Cupboard-To-Table
25 minutes
Notes & Variations
For a little more natural sweetness, use honey instead of sugar and add 2 handfuls of raisins before roasting.
Categories: recipes, seasonal eating, vegetarian
