Discover a really quick and easy way to make a sweet rhubarb dessert or accompaniment to dessert. Vegan and super easy to make, you just put it in the oven to bake.
I’m going to start by saying never eat rhubarb leaves, they are poisonous! So, if you are growing your own rhubarb then just make sure that you never eat the leaves. If you want to do something useful with the leaves then you can boil them for 30 minutes in water, then strain the watery substance and store it in a spray bottle when cooled, it will make a handy organic pesticide.
So, now that we have dealt with the leaf warning we can get to the rhubarb stalks, which are the main event. If you are growing your own rhubarb and have picked it already and are not going to cook it straight away, then you can leave the leaves on the stalks while storing in the fridge. Generally rhubarb wilts fairly quickly in the fridge but if you leave the leaves on it then it will stay fresher for a bit longer.
Baked rhubarb is made by using the red stalks of the vegetable. It is a great condiment/preserve to have in your fridge as it is just so delicious and it can be used for all sorts of things. You can have it as a dessert on its own, or serve it up with ice cream or serve it as a side to a fruit pie, or you can serve it on toast with home made labneh as I have done here:
so it’s just a cool thing to keep in your fridge!
Also it keeps for a week in an air tight container so lasts a decent amount of time.
It’s also easy peasy to make. I am using the River Cottage method which is about as easy as can be. Like seriously, you pretty much put it into an oven dish, add some honey and mandarin juice/zest to it and bake. That’s it!
Why not make some today and have some on toast tomorrow, it’s delicious!
- 7 stalks of rhubarb
- 2 Tbsp maple syrup (substitute with agave syrup or honey if not making it vegan)
- Juice of 1 mandarin
- Zest of 1 mandarin
- Pre-set your oven to 150 degrees celsius.
- Remove all of the leaves from the rhubarb.
- Cut the rhubarb stalks into 5 cm long pieces.
- Put the rhubarb pieces into an oven dish. Spread out as well as you can
- Dribble the maple syrup over the rhubarb.
- Squeeze the juice of 1 mandarin over the top and also add the zest from the mandarin.
- Cook for about 40 mins or until rhubarb is soft and gooey.
- Serve warm or allow to cool.
- This will last for a week in the fridge in an air tight container.