Forced rhubarb is one of my signs of Spring, alongside daffodils and hopes of lighter evenings. I love the bright pink stems and I like to cook it really simply to enjoy it’s flavour and also to use it in lots of diferent ways.
Poached rhubarb is one of the best ways to cook rhubarb, preserving it’s colour and flavour. This recipe for roasted rhubarb keeps the same qualities as poached rhubarb but means you don’t have to stand over a simmering pan hoping your rhubarb won’t overcook.
Short lengths of rhubarb are sweetened with a generous amount of honey and flavoured with star anise and a splash of vanilla extract and popped in the oven with a foil cover for 30 minutes til soft and sweet.
This is a virtuous recipe, perfect with yoghurt for breakfast or made a little naughtier with a scoop of ice cream and chunk of shortbread for pudding.
Roasted Rhubarb sweetened with honey
3 large stems of rhubarb
4 tablespoons of honey
2 star anise
1 tsp of vanilla extract
Heat your oven to 160 degrees / gas mark 3.
Wash and trim your rhubarb, and then cut in to 2 inch chunks, arrange in the dish and add in your other ingredients. Pop some foil over the top and roast for 30 minutes. It should be tender in this time, and a little pink juice will have seeped out – perfect for pouring over as a sauce.
Serve any way that takes your fancy, my next plan for this recipe is to top a warm bowl of porridge for a chilly early Spring day.