· 900g rhubarb
· 200-250g sugar
· Jersey cream to serve
Roast Rhubarb with Jersey Cream
Preheat the oven to 200˚C/400F/Gas Mark 6.
Slice the rhubarb into 2 ½cm (1 inch) pieces and arrange in a single layer in a medium-sized ovenproof dish or sauté pan. Scatter the sugar over the rhubarb and allow to macerate for a little while until the juice starts to run. Cover with the lid or a sheet of parchment and roast in the preheated oven for about 10 minutes, remove the covering and continue to roast for a further 5-10 minutes depending on the thickness of the stalks – until the rhubarb is just tender, careful it doesn’t overcook.
Serve alone or with thick Jersey cream.
Source: Darina Allen