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Roasted rhubarb with orange & ginger
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400g rhubarb, cut into 5cm lengths
Zest and juice of 1 small orange
2 tbsp stem ginger syrup, to taste
Natural yogurt and granola, to serve
Try 1 tsp grated root ginger in 2 tbsp clear honey as an alternative to stem ginger syrup.
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.
Typical values per serving:
One of your five a day
This recipe was first published in February 2017.