I was in the process of cleaning my big chest freezer and left out by mistake a small amount of rhubarb I had bought at the Cartmel Allotments open day. I did see it a few hours later when I had a decision to make. Use it there and then, freeze it again or cook it and freeze it. I decided to cook it and freeze it to enjoy around Christmas time. I will write here if I am happy with it when I defrost it intentionally second time round but it does smell wonderfully.
If you use fresh rhubarb, it might take a little longer to cook but of course it would be delicious! I just made the best of an accidental defrost here.
Ingredients
- 550g defrosted rhubarb
- 90g caster sugar
- Zest of 1 orange
- 2 tbsp orange juice1
- tsp vanilla paste or extract
- ½ tsp ground ginger
Method
Put everything into a shallow baking dish and stir gently. Roast at 180°C fan for 20-25 minutes, until the rhubarb is tender but still has some shape.
Leave it to cool in its juices. It will thicken slightly as it sits. Enjoy there and then serving with Greek yogurt, vanilla ice cream, porridge, rice pudding or alongside a plain almond or lemon cake, or, freeze it again to fully defrost and enjoy later. It should be good for 2-3 months.
If you would rather make something more substantial, 550g is also a very good quantity for a rhubarb and almond crumble or a rhubarb cake.