Deliciously tart with a sweet, citrusy sauce, this Baked Rhubarb with Vanilla makes a perfect kids’ breakfast or dessert.
When rhubarb is in season I’m in my element and I also hope my enthusiasm for this fruit will rub off on the kids. A few days ago I was given a load by a generous neighbour. Rather than cook it on the hob with a bit of water and sugar as I usually do, I thought I’d try something different having been inspired by Amber Rose’s book Love Bake Nourish, her guide to baking in a seasonal and healthier way. You can find her Facebook page here. So this time I baked the rhubarb with maple syrup instead of sugar.
Rose isn’t a fan of refined sugar, believing that it drains the body of precious vitamins and minerals during the digestion process. Instead she opts for natural sweeteners like raw honey and maple syrup, which she argues at least provide nutrients as they sweeten. The whole issue of the relative merits of refined sugar alternatives and whether they really do make a difference from a health perspective is an area I’m very keen to explore in a future blog post. In the meantime, here’s the recipe.
- 6 stems of rhubarb, cut into 2cm pieces
- 4 Tbsp water
- 150g maple syrup
- 1 vanilla pod, split and seeds removed
- Zest and juice of one orange
- Preheat the oven to 180C/350F/Gas 4.
- Place the rhubarb spread out in a dish, ideally in one layer.
- Mix the maple syrup, water, orange juice and zest and vanilla seeds and spoon over the fruit. Tuck in the vanilla pod too for extra flavour.
- Cover the dish with foil and bake in the oven for 25-30 minutes until the rhubarb is tender. Rest for one hour before serving. Goes really well with Greek yoghurt.