the foodies handbook
...a practical reference manual
Home Page
About Us
Beef Cuts
Best In Season
Cheeses
Chefs
Contact Us
Cookshop
Culinary Oils
Culinary Terms
E Numbers
Equipment
Fish
Free Vouchers
Global Knives
Hannah Glasse
Health & Hygiene
Herbs & Spices
Italian Cuisine
Japanese Cuisine
Made In Northumberland
Meats
Mushrooms
Pop-Up Restaurants
Recipe Project
Recipes
Produce
Publications
The Blog
Vintage Food Advertising
 

 Baked English Rhubarb

English Rhubarb is a pink tinged, tart and tender vegetable and in season from mid April. Perfect for crumble and fool or simply eaten raw with cane sugar.

Ingridients

To produce take fresh English rhubarb, crystallised ginger, soft brown sugar and an orange.

  Method

Preheat an oven to 170° C/325° F or gas mark 3.Trim the rhubarb and cut into thumb size pieces. Place onto a sheet of baking parchment, buttered foil will do. Sprinkle generously with the soft brown sugar. Add a few pieces of crystallised ginger. Slice the orange and squeeze the juice over the rhubarb. Fold over the parchment to form a parcel. Bake for 30 minuets, until tender. Open the parcel and serve hot with clotted cream ice cream.