I rediscovered rhubarb this week. I bought some from the market as it was bursting with freshness and a really deep red, so I thought I’d revisit this vegetable from my childhood.
I served it with yoghurt and almonds, but next time I might make into a crumble or stirred through vanilla icecream. Double cream would also been nice, as would fresh strawberries stirred through. You could also put in some apple, or bluberries in the saucepan or frozen berries.
Anyway, it took all of 5mins to make. Delicious!
1 bunch of rhubarb (about 400g)
1/4 cup brown sugar
Rind of half an orange
Juice of half an orange
1. Wash stalks and cut rhubarb into 2cm lengths. Place into a stainless steel saucepan (it will react to aluminium).
2. Sprinkle with brown sugar, rind and juice.
3. Bring to the boil, uncovered. Turn off the heat and put the lid on the saucepan to steam through. Leave to cool in pan.
Serve with cream, yoghurt or vanilla icecream.