If like me you love rhubarb then you’ll love this quick, easy recipe. It has so many lovely flavours in one dish, including stem ginger and cinnamon. It’s a great dessert for a summer dinner party served warm with ice cream or creme fraiche. Any leftovers are delicious with Greek yogurt, add a sprinkle of nuts or granola and you have a yummy summer breakfast.
Rhubarb evokes wonderful childhood memories for me as we had it growing in abundance in our garden, as did so many of our neighbours! My husband doesn’t like it at all and my son’s can take it or leave it, so when I make my favourite rhubarb crumble I’m the only one happy!!! Although everyone seems to like the rhubarb infused gin!!!!!
I found this recipe on line and have kept it in my favorites notebook, even if it’s just me that loves it!!!! So if you and you have friends that are rhubarb lovers this is a perfect treat.
You will need: A roasting dish to fit the rhubarb in a single layer. Preheat your oven to 180/160 fan gas 4
- 550g rhubarb, washed
- 80g golden caster sugar
- 1 Orange
- 2 balls stem ginger from a jar, chopped, 4tbsp of the syrup
- 1 stick of cinnamon
- 2 star anise
Take the rind off the orange with a vegetable peeler. Cut the rhubarb into 2 1/2 pieces and put them in the roasting tin in a single layer.
Sprinkle over the sugar along with the stem ginger, add the cinnamon stick, star anise, orange peel, drizzle over the stem ginger syrup. Toss everything together to ensure everything is coated. Cover tightly with tin foil and roast for 10mins. Uncover and cook for a further 5-10 mins until the rhubarb is soft but still holds its shape.
Serve warm poured over ice cream or Creme fraiche. Any leftovers keep covered in the fridge to have with Greek yogurt for breakfast as I did this morning which was delicious!
If you try it let me know.