SWEET & TREATS
Roasted Rhubarb
I used blood oranges for this recipe simply because they were in season plus I think it helps retain the beautiful colour of the rhubarb, but any oranges will work the same.
- Prep Time10 min
- Cook Time25 min
- Total Time35 min
- Serving Size4 - 6
- Resting TimeRest 15 min
Ingredients
- 400 g Rhubarb
- 4 Cardamom pods
- 2 Blood oranges
- 1/2 Orange zest
- 1 Rosemary sprig
- 1 Cinnamon stick
- 2 Star anise
- 2 Tbsp. Rosewater
- 2 Tbsp. Honey
Method
Preheat your oven to 150°C./300°F.
Trim and cut the rhubarb into 5 cm pieces and lay them in one layer in an oven-proof dish.
Zest 1/2 an orange and then juice all of them and pour over the rhubarb, add the rose water and drizzle with honey, give it a good mix ensuring that the rhubarb stays on one layer.
Crush the cardamom pod with the flat side of a knife, add to the dish together with star anise, rosemary and cinnamon stick.
Roast for 25 minutes, then turn off your oven and leave it to cool in the oven for a further 15 minutes.
Serve warm on its own or cold like a trifle.
Enjoy… Bon appetit! ♥♥♥
