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desserts-baking

Slow-Roasted Rhubarb

Brilliant side to summer desserts.

40 6
Slow-Roasted Rhubarb | DonalSkehan.com, Brilliant side to summer desserts.

desserts-baking

Slow-Roasted Rhubarb

Brilliant side to summer desserts.

Tuesday, June 16, 2015

500g young or early-forced rhubarb

3 tbsp honey

Juice of 2 oranges

2 whole star anise

1.5cm piece of fresh root ginger, peeled, halved and thinly sliced

1 vanilla pod, split and seeds scrapped out

Ceramic baking dish

40 mins
Serves 6

There is nothing better than utilising all the fresh fruit that the summer has to offer and this is one of my favourite ways to use up our glut of rhubarb when the season rolls around. Serve it with granola, yogurt, ice-cream or just enjoy it on it’s own!

To prepare the rhubarb, heat the oven to 150°C/300°F/Gas Mark 2 then trim and cut across on the diagonal into 5cm pieces.
Put into a ceramic baking dish that will take the amount in a single layer snugly. Drizzle over the honey and pour the orange juice on top. Add the star anise, ginger and scrapped out seeds and vanilla pod, tucking them in so that they can give the maximum flavour.
Cover tightly with foil and roast for 30 minutes, then remove from the oven but leave the foil in place for 10 minutes. Leave to cool.
40 mins
Serves 6

Ingredients

500g young or early-forced rhubarb

3 tbsp honey

Juice of 2 oranges

2 whole star anise

1.5cm piece of fresh root ginger, peeled, halved and thinly sliced

1 vanilla pod, split and seeds scrapped out

You'll Need

Ceramic baking dish

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  • Lori Zappala

    Made it this morning for breakfast. Ah-mazing! A flavor explosion in your mouth. I am quite sure I will blog about this. Thank you. I feel like I traveled to Ireland and had a taste in the restaurant you referred to.