Spring Baked Rhubarb

Spring: Baked Rhubarb.

To cook rhubarb without it going squidgy (?), wash and trim into short lengths, then put into an ovenproof dish and sprinkle with sugar – it is very tart without – use a gererous cup of sugar for each 6 cups of chopped rhubarb.

Cover tightly with foil and bake in a hot oven until tender.

Try mixing in some rosewater, orange segments or zest, ginger… or once cold, stir in some small sweet strawberries and blueberries – yum!

I often have other berries such as red gooseberries, Jostaberries or blackberries ripe at the same time – toss these in after baking, and let them steam under the foil seal – they will add beautifully flavour and appearance, but maintain their shape.

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