Baked Rhubarb With Orange And Cloves

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Although rhubarb is readily available through autumn it’s often not till early winter that I get round to baking my first tray.

I keep it on hand in the fridge mainly to eat with breakfast, be it with porridge, yoghurt, or muesli. But it would be a crime against rhubarb to stop there. It’s such an interesting fruit to use in baking, that when I do have cooked rhubarb in the fridge, I often feel compelled to bake.

Sometimes I arrange batons of rhubarb across a butter milk cake – before it goes in the oven – or I fold it through and on top of muffins, and have even been known to layer it in the bottom of creme brûlées.

 

 

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The tartness of rhubarb is its defining appeal. And that tartness requires a certain amount of sweetness to tame its sour taste and soften its flavour. I use orange juice, brown sugar and cloves to do this.

As the rhubarb slowly cooks, covered in the oven, it half steams half poaches itself to tender pieces. When cooked just right rhubarb should hold its shape easily, yet still fall apart at the touch of a spoon.

So next time you’re out shopping and you see rhubarbs bright red stalks staring back at you, reach out, grab a bunch, come home, flick the oven on, and you too can discover the many possibilities with baked rhubarb.

 

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Baked rhubarb with orange and cloves

Ingredients 

1 bunch thick stemmed rhubarb

zest 1/2 an orange

1 orange juiced

1/4 cup brown sugar

8 cloves

Pre heat oven to 160C.

Trim the rhubarb of all its leaves, wash and cut into 6 cm lengths.

Lay the rhubarb neatly in a small baking tray.

Place the orange juice, orange zest, brown sugar and cloves in a small pan, stir over a medium heat till sugar dissolves, then pour the liquid over the rhubarb. Cover the tray tightly with foil and bake in the oven for about 35 minutes for thicker stalked rhubarb, less for thinner rhubarb.

Cool completely in the tray before transferring the rhubarb to a container, cover and store the rhubarb in the cooking syrup in the fridge for up to five days.

9 Comments Add yours

  1. Liz Reedy says:

    This looks fabulous Michelle and I can already imagine the wonderful taste. I’ve never baked rhubarb before but I find the idea of cooking it this way very attractive. Love Mum xo

    1. Sure you’re not being biased there Mum!
      I’m sure you’ll love this way of cooking rhubarb just as much as you loved the poached pears from June 2014 xx How to poach pears

  2. Beon says:

    Looks delicious! I love rhubarb so I will definitely be trying this out!

  3. This is fantastic…I’ve yet to cook with Rhubarb…

    1. Apart from baking it, rhubarb is excellent boiled down into a jam. You might have trouble finding it in India. Have you seen it in the markets anywhere there?

      1. Hi Michelle…yes will have to look for it in a speciality store here in Mumbai…I would see tons of it in supermarkets when we lived in Dubai and Toronto…but sadly never got around to cooking it…

  4. elliebleu says:

    I would have never thought to use cloves with rhubarb. What a wonderful idea!

  5. I often use orange juice or grated orange rind when I cook rhubarb but love your addition of cloves 😊

    1. Yes I find the cloves adds a warm and spiced flavour just perfect with the bitter rhubarb and orange.

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