Yorkshire rhubarb with blood oranges
You know there is a glimmer of spring on the horizon when the stunning pink bunches of rhubarb start landing in the supermarket. In what is otherwise a pretty gloomy time of year, the shock of pink that forced rhubarb offers never fails to bring a smile to my face. This recipe is a marrying of two of my favourite fruits (I know, rhubarb isnt technically a fruit but you know what I mean). The addition of blood oranges serves to height the addictive, lip smacking tartness of the rhubarb while also rounding it out with a rich, deep sweetness. And the colour- well, it just pops!
Serve this spooned over greek yoghurt or thick custard with granola. It also works great with porridge or rice pudding, or a jam substitute if you’re feeling fancy!
Ingredients (only three!)
Rhubarb 5 sticks
2 small blood oranges- zest and juice
4 tbsps golden caster sugar (those with a sweeter tooth add a tbsp more)
Method
Oven on at 120c
Wash and chop the rhubarb into even batons about 3cm each, lay out on a high sided baking tray.
Zest and juice the blood orange into a saucepan along with the sugar and a splash of water- on a low heat bring to a simmer and stir to dissolve the sugar. Once dissolved, turn the heat up but keep a close eye. You are looking for a vaseline type texture if you rub a little between your fingers, and of pourable consistency. If you reduce it too far, add a little water. (start again if you forgot about it for ten minutes and it resembles caramel!).
Pour over the rhubarb and cover tightly with foil and roast for 45 minutes. Check with a skewer and if there is resistance, pop it back in for another 15 minutes. The rhubarb should still be holding its shape, but allowing a skewer (or fork) to pass through easily.