Let's Cook with Meg and Ted

Oven-poached rhubarb

Angela of A spoonful of sugar made an absolutely stunning rhubarb tart last month. I was inspired by the beautiful colour of the rhubarb in her photo to try oven-poaching some myself. It was very easy - just chop 450 g of rhubarb into 1 inch pieces and toss it with about 100 g castor sugar in an oven-proof dish, then bake at 180 for 10-15 minutes. Stir once, very gently, after about 5 minutes, once it has produced a little juice, to dissolve any remaining sugar. Taste it to check whether it's done, and for sweetness. I took it out of the oven, let it cool for about 10 minutes, then ate some with ice-cream, drizzling a little of the cooking juice over. But first I admired its beauty - cooked this way, the rhubarb retains its delicate colour and doesn't dissolve to dull stringy mush.

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6 March 2004

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