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.

I trimmed the ends, washed and dried it and cut the stalks into finger-length pieces before sprinkling over the zest and juice of an orange and drizzling a little honey over it.

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.

Rhubarb with Probiotic Yoghurt and Bee Pollen

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.