Roasted Rhubarb in Earl Grey Syrup
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Since winter I've wanted this to be my first rhubarb recipe - I knew it would be wonderful ever since I saw it here. And it was. Especially for this recipe, I'm going to freeze rhubarb from now on so I can make it anytime. The recipe is slightly adapted - I only used rhubarb, not apples. I really liked the idea of baking rhubarb in the oven. When boiled, it tends to fall apart, but this way, at medium heat, it kept its shape beautifully.
Ingredients
400g rhubarb
120g sugar
2 teaspoons Earl Grey black tea
1/4 teaspoon ground green cardamom
zest of 1 orange
juice of 1/2 lemon
How to prepare roasted rhubarb in earl grey syrup
- Cut the rhubarb into not-too-thin slices and mix with sugar, orange zest, and cardamom. Let it sit while you prepare the following ingredients.
- In 125ml of boiling water, add the tea and let it steep for a maximum of 5 minutes. Strain, pressing well on the leaves to extract all the liquid.
- Add the tea and lemon juice to the rhubarb. Bake at 170°C for 30 minutes (stirring halfway through), until the rhubarb is soft but still holds its shape. Taste a piece - it should melt in your mouth.
- Remove the rhubarb with a slotted spoon into a bowl. Simmer the remaining sauce in the pan on the stove over medium heat for a few minutes (2-3 minutes) until it thickens slightly. Pour the syrup over the rhubarb.
- After cooling, put in a jar and keep refrigerated. It's delicious on vanilla ice cream, with (or blended into) Greek yogurt, with rice pudding, semolina or oatmeal, with a slice of plain pound cake or sponge cake.
Roasted Rhubarb in Earl Grey Syrup
