A delicious way to prepare rhubarb from Diana Henry. You could use cinnamon, ginger or star anise as an alternative to the rosemary.
Ingredients
- 700 g forced rhubarb stalks all about the same thickness
- 125 g caster or granulated sugar
- finely grated zest of 1/2 orange
- 7 tbsps damson or sloe gin
- 3 tbsps orange juice
- 2 rosemary sprigs bruised
- Whipped cream or pouring cream to serve
Servings:
Instructions
- Preheat the oven to 170 Fan Gas Mark 4.
- Remove any leaves from the rhubarb and trim the bases. Cut into 3cm lengths and put them into a large ovenproof dish. Scatter the sugar and zest on top and turn it all over with your hands.
- Pour in the Damson Gin, orange juice and 2 tbsps water then tuck the rosemary sprigs under the rhubarb.
- Cover tightly with foil then bake for about 10 minutes until the rhubarb is tender but holding its shape and not collapsing.
- Remove from the oven and leave to cool a bit in the dish. Eat warm, at room temperature or chilled, with whipped cream or pouring cream.
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