Monday, 23 July 2012

Roasted Rhubarb

Rhubarb is easy to grow and there are so many different ways to use it such as in pies, crumbles and fools.But  freshly picked out of garden this is what I most often do with it. I serve it with yoghurt or muesli for breakfast.

It is a simple recipe but baking the rhubarb intensifies the flavour, the brown sugar adds a caramel taste, and the orange juice and ginger add some zing and spice.


450 gm rhubarb stalks cut
1/4 cup of brown sugar
1 tablespoon or less of grated ginger
juice of one orange


Bake for 15-20 minutes until rhubarb is softish in a moderate oven (180 degrees C)

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