Roasted Rhubarb

My breakfast from 26 Grains in January

I love rhubarb. On porridge, muesli or yoghurt. It’s a welcome addition to my breakfast and spices up those monotonous winter mornings. This is a recipe for roasted rhubarb, which is nice as it means that the fruit still keeps its shape. For 5-6 stalks of rhubarb use about two tablespoons of soft brown sugar (you can always add more once it’s cooked). Cut the rhubarb lengthways about 5cm and place in an ovenproof dish, cover with the zest and juice of an orange and the sugar. Roast at 180 degrees until just soft enough to take the point of a knife – about 20-30 minutes. Leave to cool, this will keep in the fridge for as long as it takes for you to eat it! Add more sugar if needed after tasting.