Baking rhubarb in a low oven helps it to hold its shape and retains its rich carmine colour.
1kg rhubarb, cut into 1 inch pieces
Zest of one orange
1 inch piece of fresh ginger, peeled and cut into thin shreds
200g caster sugar
1. Preheat the oven to 150C/Gas 2.
2. Place the rhubarb in a baking dish with the orange zest and ginger. Sprinkle over the sugar.
3. Bake the rhubarb for 45-60 minutes or until you can pierce it easily with a fork but it is still holding its shape.
– Cook a large bowl of rhubarb at the beginning of the week, leave it in the fridge and eat with Greek-style yogurt for breakfast or dessert.
– You can use honey or maple syrup instead of sugar – you’ll need 3-4 tablespoons. If you want to use a sugar substitute like Xylitol, use half the quantity as it is very sweet (never give an animal any food made with Xylitol as it is poisonous for them).
– You can make a rhubarb fool easily – just stir whipped cream or creme fraiche into the cooked rhubarb until it becomes a luscious coral pink colour. Spoon into glass dishes and chill before eating.
– Fill ready-cooked sweet pastry tartlets with cooked rhubarb and serve with a spoon of mascarpone with a little orange zest on top.
Photograph copyright foodpixies.com