Ingredients
| 1 bunch (400g) rhubarb | |
| zest and juice of 2 oranges | |
| ¼ cup white wine (optional) or water | |
| 2 star anise | |
| 1 cinnamon stick | |
| ¼ cup sugar (white sugar or any syrup or honey works) |
This braised rhubarb gives you three options. Firstly, the pink juice which can be used in jellies, drinks and dressings. The second is the braised rhubarb pieces, which can be used in salads or desserts or on top of yoghurt (or, if you’re a girl after my own heart, full fat cream). And finally, it can all be blended and used as a compote in caramels, cakes, stews, curries, and a variety of treats.
Instructions
| 1. | Wash, trim and cut your rhubarb to fit your tray. |
| 2. | Mix together the other ingredients, pour over the rhubarb and cover the tray with foil. |
| 3. | Bake at 150℃ for 30 minutes then remove from oven and allow to sit for 15 minutes. |
| 4. | Use in the recipe ideas here. |
Recipe Alice Taylor / Styling Fiona Lascelles / Photography Tony Nyberg