Easy Rhubarb in the Oven

Quality time often sounds like a piece of jargon, and an excuse for not spending large quantities of time with people you care about. On the other hand time spent doing fun things together is more enjoyable than time spent moping at home. Preparing food for your loved ones is important, but wouldn’t you like to have your cake and go for a walk too?

Recipes with long cooking times let you have home cooked food, with a side serve of leisure. This rhubarb recipe is a favourite of mine at the moment because it’s timed perfectly to give you an hour’s walk. It’s also great for spring when rhubarb is available in big bunches at farmers’ markets. Each bunch weighs around 500 g, and this recipe is scaled for times when you fall for the two for one deal.

A good rhubarb compote can be served with yoghurt or cream as a dessert. I’ve made muffins with it too, where the soft fruit adds moisture and flavour, but leaves very few chunks in the cake. The easiest way to eat it is spooned onto your morning porridge or cereal. An easy gluten free breakfast can be made from leftover brown rice served with milk, yoghurt and rhubarb. Quality time and slow cooked rhubarb is a great combination too.

Ingredients
1 kg rhubarb
300 g brown sugar
zest of an orange, or 2 tsp of cinnamon (or both)

Method
Cut the rhubarb into pieces around 2 cm long.

Place it in a large baking dish and mix in the sugar and rind/spices with your hands. Then cover with foil, or the lid of the dish.

Bake at 175 degrees Celcius for 45 min to 1 hour.