A spring fruit that gives so much in terms of flavour and colour, it takes little effort to make rhubarb come alive (and become edible)! The addition of star anise, vanilla and orange was suggested by Roseanna (Laura’s cousin) and provides a delicate flavour that really balances well with rhubarb’s natural sharpness. This recipe isn’t super sweet, so feel free to add a little more honey or agave nectar if it’s too sharp for you. Delicious served as a breakfast with yoghurt or ice cream for a more unusual dessert.
850 g rhubarb shoots
75 g honey
3 star anise
1 whole vanilla pod (don’t worry about the expense as it can be reused)
zest and juice of 2 small or 1 large orange
1. Cut the rhubarb stalks into similar sized pieces – around 1 cm if the stalks are thick and tougher or 3 cm long if young and skinny. Place in an oven proof dish.
2. Add the remaining ingredients to the dish and mix around a little. Cover with a lid or tin foil if you don’t have one.
3. Cook in the oven for 15-20 minutes – remove from the oven before it becomes a big squishy mess. It should still retain its shape.