Rhubarb is delicious just simply roasted. While it’s in season make sure you whip up a batch of this tangy slow-roasted rhubarb for a flavoursome spring dessert
- 800g-1kg (1lb10oz-2lb) rhubarb
- 250g (8oz) caster sugar
- Zested rind and juice of 2 oranges
- Ice cream, to serve
Set the oven to 120°C/250ºF/Gas Mark ½.
Cut the rhubarb into 6-8cm lengths and place them in a non-metallic ovenproof dish, sprinkle over the sugar and orange zest, and stir to coat the rhubarb in the sugar. Pour over the orange juice. Cover the dish with a lid.
Cook the rhubarb in the centre of the oven for 1-1½ hrs, or until the rhubarb is just tender.
Remove rhubarb from the oven and leave it to cool.
Serve at room temperature or chilled, with ice cream. The rhubarb will keep for up to 3-4 days in the fridge.
If the dish doesn’t have a lid, cover with a sheet of baking parchment with foil over the top of that.