‘Chase me, girls, for I am full of rhubarb!’
Preparation time: 10 minutes
Cooking time: 45 minutes
Skill level: easy
Recipe: Wa’ro Magazine
- rhubarb – trimmed, washed and cut into 5cm pieces – 500 g
- 1 orange
- 1 vanilla pod
- honey – 6 tbsp
Pre-heat your oven to 150C/gas mark 3.
Put the rhubarb in a roasting tin which is large enough for it to lie comfortably in a single layer.
Add the zest and juice of the orange.
Split the vanilla pod and scrape the seeds over the rhubarb.
Pour over the honey and mix everything together.
Cover loosely with tin foil and bake for 40-45 minutes until the rhubarb is tender but not cooked to a pulp.
Eat with some thick Greek yoghurt or ice cream.
Verdict: Very tasty indeed… and not too sweet. The final flavour is dependent on the type of honey you use – ours had a strange (but not unpleasant) liquoricey medicinal finish.
Drink: A couple of properly priced pints of Meantime London Lager at The Old Brewery, Greenwich, followed by a bottle of red back at Yumblog Towers.
Entertainment: Sunday night is ‘Waking the Dead’ night. Luuuuuke!.