If you love rhubarb and want to try cooking it a way that intensifies the flavour and creates a delicious fruit treat or a great base for a fruit pie or crumble, then try baking it instead of poaching. I amped up the flavour with citrus, spices and a bit of apple and it was a delicious flavour worthy of my breakfast porridge as much as a warming winter dessert. The brown sugar and apple helped to balance out the tartness of the rhubarb without making it too sweet, whilst the butter, not essential, but I did find it gave it an extra dimension to the flavour on my tongue which alluded to caramel and took the flavour in a direction I wasn’t expecting. I would definitely recommend giving this a try next time you have rhubarb in your kitchen.
Baked Rhubarb and Apple
- 1 bunch of rhubarb stalks (approx 6 stalks)
- zest of 1/2 orange
- 3 apples peeled and cored, I used Granny Smith
- 2 tbl sp brown sugar
- approx 8 cardamom pods
- 60g butter
Pre-heat your oven to 180c
Cut your rhubarb into batons and place in a ceramic baking dish. Layer with the apple and sprinkle the sugar and zest as you go.
Place the butter into smaller pieces across the top of the ingredients along with the spices, zest and brown sugar.
Cover with foil and bake in a 180c oven for approx 30 mins. Remove the foil and bake for another 20-30 mins or until the rhubarb and apple starts to slightly brown around the edges. Serve warm with thick double cream or custard. Alternatively use as a base for a crumble, pie or topping your porridge.
Happy Cooking and Happy Eating,