A easy way to cook fresh rhubarb; by roasting rhubarb you get a more intense flavour and taste, and the rhubarb holds it shape better. Roast a batch and then pop it in the fridge for future desserts, pies, cakes, crumbles or fools, and then strain the juice to use as a cordial or in cocktails.
600g fresh rhubarb
100g soft brown sugar or golden caster sugar
1 teaspoon vanilla paste or the seeds from a vanilla pod
A easy way to cook fresh rhubarb; by roasting rhubarb you get a more intense flavour and taste, and the rhubarb holds it shape better. Roast a batch and then pop it in the fridge for future desserts, pies, cakes, crumbles or fools - then just strain the juice to use as a cordial or in cocktails.
Pre-heat oven to 200C/400F/Gas mark 6.
Wash or wipe the rhubarb, cut the leaves off, discard the leaves and then trim the "root end" of the rhubarb.
Cut the rhubarb into bite sized pieces and place it all in an oven-proof tray or roasting tin.
Spoon the sugar over the top and then mix the sugar through the rhubarb. Add the vanilla paste, mix again, covert with foil and bake covered for 15 minutes.
After 15 minutes, remove the foil and stir the rhubarb through the sugary juices; roast for a further 5 minutes uncovered until the rhubarb is just soft but still holds its shape.
Serve immediately with custard, or, allow to cool and store in a covered container in the fridge to use later for crumbles, pies, scones, cakes, muffins or fools. The liquid can be drained off and used as a cordial or in cocktails.
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