Breakfast Rhubarb

Description:

Ingredients:

4-5 medium stems fresh rhubarb
2 tbsp caster sugar
2 tbsp runny honey
freshly squeezed juice ½ orange

Method:

Trim the rhubarb and rinse it in cold water – the liquid that clings to the stems is all you should need to cook it perfectly. Cut into lengths, each around 10cmcm, and place in a saucepan. Sprinkle with the sugar.

Cover and cook over a low heat for about 10 minutes or until the rhubarb is tender but not breaking apart, a sharp knife inserted into one of the pieces should slide in easily. Don’t be tempted to stir or prod the rhubarb as it cooks or it will quickly turn to mush – just give the pan a shake now and then.

Remove from the heat and using a slotted spoon, carefully transfer the rhubarb to a small serving dish. Return the pan to the heat and stir in the honey and orange juice. Bring to the boil and cook for 4-5 minutes or until syrupy. Pour over the rhubarb and eat or cool





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