Braised Rhubarb

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Spoon this tasty rhubarb recipe over yoghurt or ice-cream ( adding crumbled ginger biscuits for some zingy crunch) or combine with a crumble topping and serve with custard for some real comfort food.

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Enough for a crumble for 2-4 people or 6-8 servings with ice-cream

What you need:

  • 700g Rhubarb
  • Juice of 4 large oranges – we like to use blood oranges for a sweeter taste
  • 4 tbsp honey ( Brightwell Bee’s runny honey works well)
  • 1/2 tsp salt
  • 8 pods cardamom
  • 2 whole star anise
  • 1 vanilla pod with seeds scraped out and saved
  • 1/2 inch ginger peeled and sliced

What to do:

  1. Heat oven to 200°c
  2. Chop rhubarb into inch long chunks.
  3. Mix honey, orange juice, vanilla seeds, salt, cardamom pods  and star anise to make a light syrupy dressing.
  4. Put the chopped rhubarb, sliced ginger and vanilla pod in large baking tray and cover with the syrup mixture and mix well to ensure rhubarb is coated.
  5. Cook in oven for 14-16 mins, stirring occasionally and remove once rhubarb is soft.
  6. If planning to serve later pop into a sterilised jar or serve immediately with your favourite accompaniment.