Roasted Rhubarb, Orange & Ginger with Cardamom Granola and Live Yoghurt
As forced rhubarb slowly comes into season, using this quick poaching technique with natural honey as a sweetener is a hassle-free way to include a daily dose in your diet. Not only is rhubarb delicious but it is rich in potent antioxidants which have anti-bacterial and anti-inflammatory properties (thanks to the vibrant pink colour). Next time you automatically reach for apples or bananas in the market, why not give the humble rhubarb a shot instead. I promise you won't be disappointed!
Servings: 4 Time: 10 minutes
Ingredients
400g rhubarb
1 inch ginger, thinly sliced
2 oranges, zest and juice
1 inch ginger, thinly sliced
1½ tablespoons honey
Method
1. Preheat the oven to 180C fan and line a baking tray with baking paper.
2. Wash the rhubarb, trim off the ends and cut into pieces roughly 5cm long.
3. Add the rhubarb pieces, sliced ginger and orange zest to the baking tray.
4. Pour over the orange juice and honey and toss everything together using hands until evenly coated.
5. Shuffle the tray so the rhubarb is spread out in a single layer.
6. Cover the tray with foil and roast for 15 minutes. Remove the foil and bake for another 5 – 10 minutes until tender and there are plenty of natural juices from the rhubarb.
7. Store in an airtight container in the fridge for up to a week and enjoy with live yoghurt and homemade granola, or on top of a warming bowl of porridge.
