H2B was in Birmingham yesterday and brought me back some Krispy Kreme doughnuts. Not just 1 doughnut…a box of 12! we’re slowly getting through them.
Cooking has really been at a minimum this week as I’ve been ill with a virus and living on porridge and yoghurts. We have been growing rhubarb and how have a glut of it. I did make a rhubarb crumble cake but it was so sickly & sweet we binned it. I didn’t think it was possible to make a rhubarb pudding too sweet, but I managed it!
I must admit I’m not a huge fan of rhubarb and rhubarb crumble does become a bit boring after a while, so I’ve roasted the rhubarb and am going to freeze it.
small glass of white wine
Small amount of orange zest
2 star anise
85g golden caster sugar
1)Preheat oven to 200oc. Chop the rhubarb up into peice about 2 inches long. Spread over a shallow ovenproof dish. Pour over wine, sprinkle with zest and star anise, then cover in sugar.
2)Cover tightly in foil and cook for 20min, until rhubarb is tender. Take off foil and cook for a further 5 mins to make a syrupy sauce.
3)Serve which ever way you like!