Pot-roasted rhubarb
Pot-roasted rhubarb
This is a fantastic way to use up a lot of rhubarb. The stalks keep their shape, the flavours concentrate beautifully and the end result freezes well so you can make up a big stash to dip into throughout the year. The extra syrup that the rhubarb produces while cooking is beautiful splashed into sparkling wine or topped up with some chilled mineral water.
Ingrediënten
- 10 rhubarb stalks cut into 5 cm (2 inch) batons
- ½ cup 110 g caster (superfine) sugar
- Juice of 1 orange
- 2 thick strips of orange zest
- 1 vanilla bean split lengthways
Instructies
- Combine all the ingredients in an ovenproof dish, cover with the lid or foil and set aside for 30 minutes.
- Preheat the oven to 160°C (320°F).
- Bake the rhubarb, covered, for about 40 minutes or until tender.
- Serve the rhubarb warm or cold, with everything from yoghurt to brownies, or even sandwiched between two sponge cakes.
