Oven-Roasted Rhubarb
Rhubarb makes a perfect topping for pancakes and can enhance many other breakfasts and desserts. Forced rhubarb offers extra sweetness and vibrant color. This fragrant oven-roasted rhubarb, infused with bay, star anise, vanilla, and orange, is roasted until soft and holds its shape.
Price per Serving
Instructions
- 1
Preheat the oven to 180°C/350°F/gas 4.
- 2
Trim and slice the [rhubarb] into 5 cm lengths, then place in a large roasting tray with the leaves (2 bay), anise (2 star) and golden caster sugar (120 g). Use a speed-peeler to strip in the orange (1) peel, then squeeze in the orange (1) juice. Halve the pod (1 vanilla) lengthways, scrape out the seeds, then add to the tray, along with the pod.
- 3
Gently toss everything together, then arrange into a single layer and roast for minutes (30), or until the [rhubarb] is soft but still holds its shape. Leave to cool, or serve warm.
- 4
It’s the perfect tasty topping for One-cup pancakes; use it to up your breakfast granola game; or spoon it over [vegan greek yogurt], [coconut ice cream] or any other desserts you fancy.
Nutrition Facts
Per portion
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