I don’t often get cravings, but one Sunday afternoon found me longing for some rhubarb. So much so that even though I had already been shopping once that day, I succumbed and drove to my nearest supermarket to pick up a pack of lovely pink rhubarb stalks.
Covered with foil, I then roasted the rhubarb for 15 minutes at 165°C/325°F until it was just tender, but not mushy.
Served slightly warm with a spoonful of probiotic yoghurt and sprinkling of bee pollen, this simplest of desserts was the most delicious tasting one and well-worth the extra visit to the supermarket. The orange juice and zest really compliment the rhubarb and seem to bring the flavour out even more.
NB: All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.