Such a brilliant colour combination, you would never have thought it up yourself. There are some Unexpected Outcomes from cooking rhubarb, so read on.
TO COOK RHUBARB
- Rhubarb stalks, about 6
- Runny honey, 3 TB
- Cinnamon Stick, 1
- Orange 1, juice
- Heat oven to 180/350/Gas Mark 4.
- If your rhubarb still has the leaves on, cut them off and compost them. They should not be eaten as they contain oxalic acid, which is not good for you. The stalks are fine, so trim away any manky bits , then cut into pieces the length of your little finger.
- Put into an oven-proof dish made of ceramic or glass, drizzle over the honey and squeeze over the orange juice. Break the cinnamon stick and tuck it in.
- Cover with tinfoil, or a lid, and cook for 20 – 30 minutes until the rhubarb is tender, yet still retains its shape.
- This is your basic unit of rhubarb. It is delicious just on its own like this, or the classic English way is with custard (but use the posh stuff), or a dash of cream.
However, using the basic unit, you can go on to other things.
UNEXPECTED OUTCOME 1: RHUBARB BELLINI
Rhubarb produces a lot of pink juice when you cook it. It makes a wonderful Bellini.
Strain the juice into a jug . Fill champagne glasses about a quarter full with rhubarb juice and top up with chilled Prosecco. Mmmm!
For other Unexpected Outcomes, see the next post.