When you poach rhubarb, it can be hard to make sure that it is evenly cooked. The fruit at the bottom of the saucepan becomes soft while the pieces at the top are firm. Baking the rhubarb gives you more certainty and it stops the fruit collapsing. It also helps to preserve its colour.
600g trimmed rhubarb
Zest of ½ orange or lemon
1 teaspoon vanilla extract (optional)
3-4 tablespoons caster sugar
1. Pre-heat the oven to 200C/400F/Gas 6.
2. Wash the rhubarb and cut it into 2 inch pieces. Place it in a baking dish with the zest and vanilla extract. Sprinkle the sugar over the fruit. Toss. Cover the rhubarb with tin foil.
3. Bake the rhubarb for 15 minutes, shake the pan, and cook for another 5-10 minutes until it is cooked but still holding its shape.
Baked rhubarb recipe note
– If you are using baked rhubarb to fill a pre-cooked pastry shell, drain the fruit before using or it will make the pastry soggy (sprinkle breadcrumbs or biscuit crumbs over the pastry base before you add the fruit so it absorbs moisture).
– Reserve the syrup left in the baking dish to drizzle over plain yogurt.
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