Sometimes the simplest recipe can be a star if it's done properly. Rhubarb suffers from being over-boiled and smashed to a pulp, but if you cook it gently in the oven with just sugar and no water, it will slowly release its juice, keep its chunky shape – and taste wonderful.
|1lb 8 oz (700g) rhubarb, trimmed and cut into chunks|
|3 oz (75 g) caster sugar|
|Preheat the oven to gas mark 4, 350°F (180°C).|
|Oven temperatures and Conversions|
|Click here for information|
|You will also need a shallow ovenproof baking dish.|
This recipe is from Delia Smith's Summer Collection
Put the rhubarb and sugar in the baking dish.
Cook, uncovered, for 30-40 minutes.
For other variations you could add the grated zest and juice of 1 large orange, or 1 heaped teaspoon of grated fresh giger (the ginger works best, I think, with soft brown rather than white sugar).
Return to Homepage
Visit the Delia Online Cookery School
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
This can be a no-fat and no-sugar dessert for waist watchers which does taste rather good. But if you like you can use whole milk Greek yoghurt, which will be creamier and have some fat content.
Rhubarb and ginger has to be a marriage made in heaven. Combine them with a wonderful cream and Greek yoghurt brûlée topped with loads of brown sugar and it really is the food of the gods.
Most Popular recipes
Win a Grill & Griddle with Sacla' Pesto Shots
For Tracy Ann
04 Oct 2015 17:51
Delia Collection: Chicken
21 Sep 2015 18:53
|Food and travel||
14 Aug 2015 03:45
|Can Anyone Help?||
04 Oct 2015 20:28
Sorry for no reply
03 Sep 2015 21:44
01 Oct 2015 17:26
21 Aug 2015 13:00