Reaping the rewards of my labour has started…… Rhubarb

Not that I actually do anything to the rhubarb each year. It just sprouts back bigger and better every spring!

It’s one of my favourite vegetables (parading as a fruit!) so I’m always very eager to get at it.every time I arrive at the plot I can’t help but have a gentle tug on each of the stems to see if they’re ready.

I came away with an armful the other day and I’m now drooling at the prospect of crumbles with custard, a topping for my yoghurt, smoothies, and French toast fillings. Yum!!

Today I’m making Honey Baked Rhubarb. It’s a no sugar recipe. Just the fabulous stems chopped into short lengths, honey, a small piece of vanilla pod and the finely grated zest of an orange all mixed together. I cover it loosely with foil and whack it in the oven on 150’C for 45mins to an hour.

Once cooled it keeps in the fridge in an airtight container for up to a week. 

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