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Rhubarb
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I love rhubarb, it is tart and yet tasty. On top of that it is such a pleasing word to say! If he thought anyone was talking rubbish, my grandfather would say ‘RHUBARB!’ very loudly.
Although we treat it like a fruit, it is actually classified as a vegetable. The stalks can be eaten raw, they have a similar texture to celery, and are slightly sour. However, it is more usual to eat the stalks cooked with sugar and served in a pie or crumble. I don’t have a sweet tooth and so I prefer this recipe, which maintains some of the tartness and all the flavour of the rhubarb.
Roasted rhubarb with oat crumble and yoghurt
100g jumbo oats 60g mixed seeds 4 tbsps golden or maple syrup (Add more if you prefer more sweetness) 1 tbsp vegetable oil 400g chopped rhubarb 2 pink grapefruit peeled and segmented I tsp vanilla essence (or a vanilla pod) Plain yoghurt (I prefer greek yoghurt) Pre-heat the oven to 180C.
Mix the oats, 2 tbsps of the syrup, vanilla and the oil together. (do not use olive oil as one of my daughters did when making this recipe - it will taste very peculiar!) Spread the mixture onto a lined baking tray. In a separate oven proof dish mix the rhubarb and remainder of the syrup (this is where you would add extra if you prefer it a little sweeter). Put both tray and dish in the oven for about 15 minutes.
Leave it to cool and then serve with the grapefruit, a generous spoon of yoghurt, and scatter the crumble over the top.
