This week I thought we all need a sweet colourful recipe to brighten up our day and as it’s rhubarb season what better than roasted rhubarb.
The tartness of the rhubarb will depend on how much honey you will need, start with one dessert spoon and add more as necessary.
By roasting the rhubarb rather than stewing it the rhubarb holds its shape better and you concentrate the flavour. For more intense flavour roast on a lower heat for longer.
1-2 dsp of honey
2 tbsp yoghurt (optional)
1 tbsp toasted almonds or 2-3 tbsp of cereal/granola (optional)
This recipe is super simple, slice rhubarb to roughly the same size pieces – chop thicker bits in half. Preheat the oven to 170c (160c fan).
Zest and juice the orange onto the rhubarb then drizzle the honey. Roast in the oven for 20-30 mins.
You can freeze the roasted rhubarb but it will loose it’s shape and turn more into a compote once frozen.
Sevre as a dessert or for breakfast!