February 23, 2016 by dgarnett2013
Baked rhubarb: Claire Ptak in The Guardian’s Cook.
- 500g rhubarb
- 100g caster sugar
- zest and juice of 1 orange
- 1 vanilla pod
Preheat the oven to 200℃.
Lay the rhubarb in a baking tray, sprinkle with caster sugar, orange juice and zest and add a vanilla pod.
Cover with foil and roast for 15 minutes, then remove the foil and rosy for a further 15 mins.
Set aside to cool completely.