Rhubarb is one of those plants that seem to have fallen out of favour. I know why, it takes patience to grow, a commodity seriously lacking in modern housekeepers. Like the glorious quince, rhubarb could soon disappear from gardens forever, mourned only by a few old gardening diehards who appreciate the real flavour of homegrown food.
Sad thoughts. But I lightened my dark mood this morning by whipping up a tasty little rhubarb treat.
Rhubarb with Ginger and Honey
- 2 cups chopped rhubarb
- 1/4 cup crystallised ginger
- tablespoon honey
- 230g flour self-raising flour
- 150g brown sugar
- 150g butter
Place your chopped rhubarb in a baking dish. Keep them to a shallow layer. Without adding any liquid, bake your rhubarb in a hot oven for about fifteen minutes.
Cut up the crystallised ginger in very thin slices and put them in with the rhubarb. Bake a further five minutes, then stir in the honey.
In small bowl, mix together butter, flour and sugar for a crumble. You can use your own crumble mixture recipe if you prefer Sprinkle over the rhubarb then bake a further 20 minutes
Don’t eat the leaves or roots!
My climate is temperate and I can plant out new rhubarb rhizomes in September.
You can leave it in the ground and rhubarb will return a crop for many years, at least 10 to 15 years but let it run amok for the first year and pick it the year after.
It’s better in cooler climates, but can be grown in shady areas of warm climates. If you have mild winters and your rhubarb is still producing new stalks, you can continue to pick it. Well worth growing!