A lovely and simple recipe for rhubarb
Beautiful rhubarb stalks that are high in antioxidants
This easy recipe blends the coppery, savoury flavour of rhubarb with hints of orange and very gentle ginger. Delicious as soon as your rhubarb is ready to pick.
Either cut the cleaned rhubarb stems into pieces or long thin strands (maybe a third of the thickness of the original stem).
Place in a wide saucepan with enough water to cover the base up to about 1cm. Sprinkle with caster sugar to taste (about 1 cup per pound weight if you like it not too sweet). Place some strips of orange zest into the pan, and (if you like) a little finely chopped root ginger.
Lid on, simmer for about 5-10 minutes until rhubarb is tender.
Serve with the juice.
Delicious with ice cream or sorbet and langue de chat biscuits.
