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Spring came a little late this year so the rhubarb is still very much in action. I always used to think of rhubarb as a quintessentially British or Irish flavour – you know, rhubarb crumble, rhubarb fool, rhubarb and custard. But then I tried roasting it, and noticed that the heat of the oven accentuated the sweet and sour flavours of the rhubarb, giving it an almost Middle Eastern flavour profile and a gorgeously sticky, slightly caramelised texture. I decided to play up these flavours with some Middle Eastern spices – a sprinkle of cardamon seed, a knife blade of ground cloves and a pinch of dried rose petals – and then served the rhubarb with some cold creamy Greek yoghurt.

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ROASTED RHUBARB

Perfect for a fancy breakfast or a light springtime dessert

Young rhubarb, leaves and base removed

Caster sugar

Cardamon pods

Fresh or dried rose petals

Granola (optional)

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Cut off the leaves and base and rinse the rhubarb under running water, pat dry with kitchen paper, then cut into 2-inch lengths. Mix them in a tin with enough sugar to cover the rhubarb generously and shake to cover the pieces. I used about half of a cup of sugar for five stems of young rhubarb. Fasten a piece of tin foil over the tin and roast for about 15 minutes. Once the rhubarb has softened a little, remove the tin foil and leave to roast for another 10 or 15 minutes, or until most of the liquid has evaporated and the rhubarb is glossy and sticky.

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0 comments on “Roasted Rhubarb, April 2015

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