Sunday, May 09, 2010

Rhubarb, orange and cinnamon

Unless you want to make a compote or a fool, you may prefer to bake rhubarb rather than to stew it on the hob - the pieces will not break down and turn to mush. Serves 2.

4 sticks rhubarb
1 orange
Cinnamon stick, or sprinkling of ground cinnamon

2 heaped dstsp dark brown sugar

Cut the rhubarb into spoon-sized chunks. Give them a wash, and put them in an oven dish. Squeeze over the juice of the orange, and throw in the orange husks. Add the cinnamon. Bake at gas mark 8/230C for about 10 minutes.

Now stir in the sugar, which might have caught and burned if you had added it before the rhubarb threw off any liquid.

Bake for a further 20-30 minutes, until the rhubarb is very soft.

There will be too much liquid. Spoon it into a small saucepan, and boil it until syrupy. Pour it back over the rhubarb. Serve hot or warm (but cold would be fine too), with cream or yoghurt.

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