Baked Rhubarb with Ginger and Orange
Ingredients
- 500 g young rhubarb cut into 5cm batons
- Grated zest and juice of 1 orange
- 75 g caster sugar
- 2 pieces stem ginger thinly sliced
- 1 tbsp stem ginger syrup
- Vanilla ice cream to serve
Instructions
- Preheat the oven to 130℃/110℃ fan/ gas ¾.
- Put the rhubarb in a casserole dish along with the rest of the ingredients and coat the rhubarb in the syrup mixture, making sure the rhubarb is spread out evenly.
- Cover the dish with foil and bake in the oven for 20-25 minutes, until the rhubarb is soft to touch but still holds its shape - how long this will take depends on the thickness of the rhubarb. Remove from the oven and allow to cool a little.
- Serve while still slightly warm with vanilla ice cream.
Nutrition
Calories: 118kcalCarbohydrates: 29gProtein: 1gFat: 0.3gSaturated Fat: 0.1gFiber: 2gSugar: 25g
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