British Forced Rhubarb is really at its best right now. Perfect, pink stripes of tart deliciousness, the forced stems are sweeter and more tender than the summer varieties. We thought that we’d celebrate rhubarb with just a very simple roasted recipe, which can be used as a topping for porridge, custard, ice cream, cream, clotted cream, on a scone……. oh the options are endless!

Known in England since at least 1390, all early references to the plant are to its medicinal properties so we know how good it is for us to eat.

It boasts more of an antioxidant punch than kale. Rhubarb is rich in phenolic acid, an antioxidant found in cherries, red cabbage, red wine and green tea that supports healthy skin and protects your body from free radical damage. A study published in 2012 found that rhubarb contains even more phenolic acid than nutrient-packed kale.

Makes at least 4 servings.

400g rhubarb, leaves and root ends removed

2 tbsp honey

1/2 teaspoon powdered ginger

Pre-heat your oven to 190°C

Slice you rhubarb into diagonal pieces, about 3cm-4cm long.

Add the rhubarb to a roasting dish, drizzle with the honey and sprinkle with the ginger. Toss well to coat everything.

Cover the dish with foil and cook in the oven for 20 minutes. Uncover and cook for another 5 minutes.

Serve with;

Porridge for breakfast……..

……. or cover with custard for iconic Rhubarb & Custard