Marmalade Roasted Rhubarb

INGREDIENTS

  • 1000g Rhubarb
  • 1000g Rhubarb
  • 1/4 cup Flaked Almonds
  • 1/3 cup Thickened Cream
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Pre-heat a fan forced oven to 170C.

Trim the top and bottoms of the rhubarb, rinse and cut into approx. 8cm pieces and place onto a baking tray.

Place the marmalade and verjuice into a small mixing bowl and stir together until well combined. Then brush this evenly over the rhubarb.

Using a peeler, zest the orange and trim away any over the white pith, sprinkle over the rhubarb.

Place into the pre-heated oven and roast for 40 minutes, at this stage the rhubarb will be cooked through but still holding its shape. Remove from the oven and allow too cool.

To serve, sprinkle with roasted almond flakes (optional) and divide evenly between 6 to 8 serving bowls, pour over any of the rhubarb juice in the tray and drizzle over the cream (optional).

This is also delicious served warm with custard or even with cooked oats for breakfast.