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|
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|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).
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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.
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