With plenty of vibrant English rhubarb in stock, this recipe is quick and easy to make and can be enjoyed for the rest of the week.
Ingredients:
- 400g English rhubarb, cut in small pieces
- Zest and juice of 1 small orange
- 1 tsp grated ginger mixed with 2 tbsp Peterley runny honey
Method
1. Heat oven to 200°C, gas mark 6. Place the rhubarb, orange juice and zest and ginger syrup in a roasting tray, and toss together. Cover with foil and bake for 10 minutes.
2. Uncover, give the tray a bit of a shake, and roast for another 15 minutes, until the rhubarb is tender but still holds its shape. Allow to cool, then store in an airtight container, in the fridge, for up to one week.
3. Serve with coconut or natural yogurt and granola. Also a great addition to a meat dish.
This recipe has been adapted by us, but originally from the Waitrose website.
