Roast rhubarb and sweet cicely

Recipe by:

The gentle anise flavour of cicely leaves pairs beautifully with sugar-roasted rhubarb to create a simple summertime treat

Roast rhubarb and sweet cicely

SERVES

4

PEOPLE

PREP TIME

10

MINUTES

COOKING TIME

15

MINUTES

CUISINE

COURSE

Baking

Method

  1. Cut the rhubarb into 1cm pieces. Chop the sweet cicely and scatter over the base of an ovenproof dish. Lay the rhubarb on top in a single layer. Sprinkle with sugar and allow to macerate for an hour or so until the juices begin to flow.

  2. Preheat the oven to 200°C.

  3. Cover the rhubarb with a sheet of parchment paper and roast in the oven for 10-20 minutes, depending on the thickness of the stalks, until the rhubarb is just tender. Keep a close eye on the rhubarb as it can disintegrate very quickly

  4. Decorate with wispy bits of fresh sweet cicely and serve with softly whipped cream.

Ingredients

  • 450g red rhubarb

  • 4 tbsp sugar

  • 4-6 sweet cicely leaves

Method

  1. Cut the rhubarb into 1cm pieces. Chop the sweet cicely and scatter over the base of an ovenproof dish. Lay the rhubarb on top in a single layer. Sprinkle with sugar and allow to macerate for an hour or so until the juices begin to flow.

  2. Preheat the oven to 200°C.

  3. Cover the rhubarb with a sheet of parchment paper and roast in the oven for 10-20 minutes, depending on the thickness of the stalks, until the rhubarb is just tender. Keep a close eye on the rhubarb as it can disintegrate very quickly

  4. Decorate with wispy bits of fresh sweet cicely and serve with softly whipped cream.