Baked Rhubarb with Ginger and Orange
This recipe features young, early-season rhubarb which has slimmer stems and is less tough than later season rhubarb. Rhubarb and ginger are perfect partners - the slight heat from the ginger complements the sharp rhubarb - and the orange brings sweetness to the dish.
- 500g young rhubarb, cut into 5cm batons
- Grated zest and juice of 1 orange
- 75g caster sugar
- 2 pieces of stem ginger, thinly sliced
- 1 tbsp stem ginger syrup
- Vanilla ice cream, to serve
Preheat the oven to 130C/110C fan/ gas ¾.
Put the rhubarb in a casserole dish along with the rest of the ingredients and coat the rhubarb in the syrup mixture, making sure the rhubarb is spread out evenly.
Cover the dish with foil and bake in the oven for 20-25 minutes, until the rhubarb is soft to touch but still holds its shape - how long this will take depends on the thickness of the rhubarb. Remove from the oven and allow to cool a little.
Serve while still slightly warm with vanilla ice cream.