Recipe: Roast rhubarb with vanilla.

When I think of rhubarb my mind automatically goes to crumble. Mountains of sharp 'n' sweet rhubarb, thick sweet oaty crumble and lashings of custard (soya of course!)

Almost a deal clincher for us buying the secret cottage were the crowns and crowns of hidden rhubarb I spotted in the somewhat neglected veg patch. This was our first 2013 harvest a few days ago (and I hadn't done a thing to it since last year!)

and then the sun came out and whoosh! This got pulled today ...

But rhubarb's not just for crumbling - oh no, and as this quick simple recipe will prove - it's something to be enjoyed all on its very ownsome. The result is pink syrupy deliciousness that is still a little sharp, but not face crunchingly so, unmistakably rhubarb, but with a hint of sweet vanilla and the lemon (somehow) removes the sometimes 'drying' mouthfeel that you can get with rhubarb. [my nan's tip]

[serves 2]

Hunt & Gather:

500g fresh rhubarb - washed & cut into 2-3cm chunks

1-2 tbsp agave syrup

grated zest of half a lemon

2 tsp vanilla bean paste

Kill & Create:

1. Wash and chop the rhubarb stalks; place in an ovenproof dish.
2. Add all of the other ingredients and mix to combine / coat well.
3. Cover the dish with foil and bake in a moderate oven (170C fan) for about 25-30 minutes or until tender. (Stir half way through - but very gently, so as not to break the chunks up too much.)

Feel sad or Enjoy!:

Great as a compote to go with porridge, (soya)cream, (soya)custard, (soya)yoghurt etc, or my personal new favourite - as a late night indulgence with vegan icecream. 

Shhhhh, don't tell the crumble...

the finished rhubarb with some custard!

Green fingers tip: Rhubarb is ready when a stalk comes away from the crown easily when gently pulled near the base. If it resists then you should too for a couple of days!