Sometimes the simplest things are the best. Whether it be that first cup of coffee in the morning, or licking cake batter off a wooden spoon, simple things seem to resonate more than the complicated! It’s one of the reasons I try and avoid recipes with endless numbers of ingredients, half of which you have to buy, use one teaspoon of and then let it gather dust at the back of your cupboard forever more! But enough of the passive, celebrity-chef trash talking Ted. Few fruits give me more pleasure to eat than rhubarb, and it’s one of the more unusual ones you find lurking in the fruit aisle! The problem with cooking rhubarb is the ease at which it turns from un-yielding to string-y mush in a saucepan. Here I present to you my (ingenious) solution! Baking rhubarb means it cooks at a more evenly, making it so much easier to avoid turning it to mush. I’ve used classic flavourings to go with it too: Punchy fresh ginger, citrus-y orange and sweet, earthy maple syrup. It all makes for an amazing combination, perfect to enjoy on a cold evening.
- Coconut/sunflower oil. ½ tsp
- Rhubarb. 3 or 4 long stems
- Fresh ginger. 1 cm
- Orange. 1
- Maple syrup. 2 tbs
Pre-heat the oven to 180°C. Grease a small baking dish with the coconut or sunflower oil. Cut the rhubarb into short lengths (about the width of the dish), and spread them out in the greased dish.
Finely grate the fresh ginger over the rhubarb and zest of the orange, and then squeeze over the juice. Drizzle the maple syrup over, and mix everything together.
Cover the dish with foil and cook in the oven for 20-25 min, or until the rhubarb has softened nicely, releasing lots of vibrant, sour juice. Serve with ice cream, or fresh seasonal fruits if you’re feeling virtuous.