I’ve become a huge fan of the sweet and intense flavour of roast rhubarb. A dish of roasted fruit couldn’t be simpler – rhubarb, plums, greengages, apricots, peaches, apples, pears. Once again I love to add some freshly chopped herbs, e.g. rose geranium or verbena to the sugar or the accompanying cream.
1kg (2 1/4lb) red rhubarb
200-250g (7 – 9oz/scant 1 cup – generous 1 cup) sugar
Preheat the oven to 200˚C / Gas Mark 6.
Stainless steel or non-reactive ovenproof dish, 45cm x 30cm (18 inch x 12 inch) (size depends slightly on the thickness of the rhubarb).
Trim the rhubarb stalks if necessary.
Slice the rhubarb into 2 1/2cm (1 inch) pieces and arrange in a single layer in an oven proof dish. Scatter the sugar over the rhubarb and allow to macerate for an hour or more, until the juice starts to run. Cover with a sheet of parchment paper and roast in the pre-heated oven for 10-20 minutes depending on the thickness of the stalks - until the rhubarb is just tender. Keep a close eye as it can disintegrate.
Serve alone or with ice-cream, panna cotta, labneh or thick Jersey cream……