Baked rhubarb

 In my house we love rhubarb.

Luckily we have an allotment and we grow a lot.

It's need for sugar used to deter me from cooking it often.

However it takes other flavours really well.

Try baking it to avoid it turning to mush in the pan 

... unless you want a smooth puree or sauce.

4-6 medium sticks of rhubarb

zest and juice of a large orange

2 tbsp of runny honey 

(more or less to taste)

• Preheat the oven to 160 C Fan

• Cut the rhubarb into bite size pieces (depends on the thickness of the rhubarb)

• Arrange in the bottom of an oven proof dish

• Scatter over the zest, pour over the juice and drizzle with honey. (Extra honey can added after cooking when still warm to taste)

• Cover with a lid or foil if you want the rhubarb juicy, or leave uncovered if you want it drier and caramelised

• Bake for 15-20 mins. Turning halfway for even cooking (the thickness of your rhubarb will determine cooking time)

 It is delicious cold with thick yogurt or porridge for breakfast or warm with vanilla ice cream.

Try baking with freshly grated ginger or finely chopped ginger in syrup, vanilla extract or cinnamon with sugar or honey to taste.

There are endless combinations to try.

And soon there will be strawberries to add ...