Kitchen Garden Guides

Friday, July 13, 2012

Rhubarb Cottage….

I ate my dinner in front of the TV, watching Hugh Impossibly-Long-Name at River Cottage. I wasn’t really concentrating until after he had baked some rhubarb, which was just about at the same time as I finished my dinner…. and I thought “Hmmmm…. dessert would be nice…. how did Hugh do that rhubarb thing?”

I have one of those fancy machines that lets you rewind live TV…. so rewind I did…. and saw him throw a whole pile of chopped rhubarb in a baking dish, drizzle it with quite a bit of honey and stick it into the oven for 20 minutes or so.

I hesitated… its dark, you see…. and I’d have to pick rhubarb by torch light. Well, the gist of it is that I did it and discovered the rhubarb had grown amazingly long stems since I last looked at it, which was very good timing. All excited, I picked way more than I meant to!

Inside, I washed and chopped it and tossed it in the baking dish….and I’d cleverly put the oven on before I went outside. I have one pot left of my favourite honey, orange blossom. It had gone a bit hard so I scooped out a big spoonful, put it into a glass jug and heated it so I could drizzle, like Hugh did. And that is all I did. Into the oven it went, for 20 minutes.


If it was ordinary, I would not be sitting here writing this! I would be watching Maeve’s French Food Safari, which my TiVo has agreed to pause for me, while I tell you that this was the best rhubarb thing I have ever eaten….and simply served piping hot, with icecream.

I ate half; more rhubarb than anyone needs to eat but….. I might just have a tiny skerrick more, with a teensy weensy little dollop of ice cream….. or maybe I will leave it for breakfast!

Don’t be shy with the honey; it can take a lot. This is not the mushy rhubarb you get when you cook it in a saucepan; this is texture and full flavour. Be careful not to overcook it or it may ruin your baking dish when the honey burns.


DEB said...

How hot was the oven please, I have someone here who would love that.

Kate said...


I put it on 160C (fan forced) - probably no higher than that (depending on thickness of stems),


Lisa said...

Yum! I have recently rediscovered rhubarb after turning my nose up at it as a child - what a fool I was! I could have been enjoying this delicious treat for years!!

africanaussie said...

that looks like a rhubarb I could learn to love. I don't have fond memories of the mush we had as a child.

Kirsty @ Bowerbird Blue said...

yum. I would have thought that would be too dry but looks delicious

Sarah said...

Sounds delicious. BTW Hugh is known as Huge Furry-Wellies in our house.

Grumbleweed Studios said...

He does stewed rhubarb with orange juice, sugar and cinnamon I think. It was rather delicious as well. His recipes are easy to google as well. I think that was the base for rhubarb fool. My 2 year old liked the first one so thats usually good delicious indicator.