A rhubarb dish for breakfast from Nigel Slater.
Ingredients
- 400 g rhubarb
- 200 ml orange juice freshly squeezed
- 3 tbsp honey
- 2 star anise
- For the mint sugar
- zest of an orange
- 2 tbsp caster sugar
- 12 mint leaves
Servings:
Instructions
- Set the oven at 200C/gas mark 6. Trim the rhubarb stalks, removing the white “heel” at the base.
- Cut the stalks into short pieces, about the size of your thumb, then put them in a shallow, ovenproof dish in a single layer.
- Mix together the orange juice and honey, then add the star anise. Pour the mixture over the rhubarb then bake for 25 minutes until completely soft and tender.
- While the rhubarb bakes, put the orange zest in the bowl of a food processor with the caster sugar and mint leaves, then process until the sugar is bright green.
- Serve the rhubarb warm, with a little of the mint and orange sugar on top, spooning over the warm, honeyed juices as you go.
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