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Baked rhubarb with ginger and cinnamon
Serves 4 Desserts and puddings
Ingredients
- 500g fresh medium-sized rhubarb stalks, cut into 10cm lengths
- 150ml orange or apple juice
- 1 thumb-sized piece fresh ginger, peeled and julienned
- 1 x 10cm cinnamon stick, snapped into 4 pieces
- 150g caster sugar
Method
Preheat the oven to 180˚C/350˚F/ Gas 4. Place the rhubarb in a non-reactive baking dish large enough to hold it in one layer. Place the remaining ingredients with 100ml of water in a medium saucepan and bring to the boil. Cover and simmer for 15 minutes to allow the cinnamon to infuse into the syrup.
Pour the syrup and spices over the rhubarb, then bake until the rhubarb just begins to soften, about 20-30 minutes. You should be able to just squeeze the rhubarb between your fingers, although you want the fruit to retain a little resistance.
Serve straight from the oven or at room temperature with cream, ice cream, yoghurt or custard.
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