Ingredients
1.0kg rhubarb
60ml Seville Marmalade
45ml Verjuice
1 orange zested
1 cup flaked almonds roasted (optional)
1 cup thickened cream to serve (optional)
1.0kg rhubarb
60ml Seville Marmalade
45ml Verjuice
1 orange zested
1 cup flaked almonds roasted (optional)
1 cup thickened cream to serve (optional)
Join Maggie's Food Club
Become part of a wonderful community of discerning food lovers. It's completely free!
Join Maggie's Food ClubBy subscribing you agree to with our Privacy Policy.
Methods
1
Pre-heat a fan forced oven to 170C.
2
Trim the top and bottoms of the rhubarb, rinse and cut into approx. 8cm pieces and place onto a baking tray.
3
Place the marmalade and verjuice into a small mixing bowl and stir together until well combined. Then brush this evenly over the rhubarb.
4
Using a peeler, zest the orange and trim away any over the white pith, sprinkle over the rhubarb.
5
Place into the pre-heated oven and roast for 40 minutes, at this stage the rhubarb will be cooked through but still holding its shape. Remove from the oven and allow too cool.
6
To serve, sprinkle with roasted almond flakes (optional) and divide evenly between 6 to 8 serving bowls, pour over any of the rhubarb juice in the tray and drizzle over the cream (optional).
7
This is also delicious served warm with custard or even with cooked oats for breakfast.
1
Pre-heat a fan forced oven to 170C.
2
Trim the top and bottoms of the rhubarb, rinse and cut into approx. 8cm pieces and place onto a baking tray.
3
Place the marmalade and verjuice into a small mixing bowl and stir together until well combined. Then brush this evenly over the rhubarb.
4
Using a peeler, zest the orange and trim away any over the white pith, sprinkle over the rhubarb.
5
Place into the pre-heated oven and roast for 40 minutes, at this stage the rhubarb will be cooked through but still holding its shape. Remove from the oven and allow too cool.
6
To serve, sprinkle with roasted almond flakes (optional) and divide evenly between 6 to 8 serving bowls, pour over any of the rhubarb juice in the tray and drizzle over the cream (optional).
7
This is also delicious served warm with custard or even with cooked oats for breakfast.
