Spiced honey, vanilla & orange baked rhubarb
This is a simple seasonal recipe, best made with early pink forced rhubarb in February. This recipe works well paired with oily fish like mackerel, the sharpness cuts through the oil so hold back a little on the honey for this. It’s amazing made into a winter version of an Eton Mess with crushed meringues and whipped cream. It’s lovely with thick plain yoghurt and a sprinkling of seeds for breakfast and equally good on porridge and ice cream. Winner!
3-4 stalks rhubarb
Juice and zest of half an orange (We used a blood orange also in season in February)
Mighty Fine Things Kent Spiced Honey
1Vanilla pod or 1tsp Vanilla extract
Preheat oven 180°C
Wash and cut the rhubarb into pieces about 5cm in length, arrange in a baking tray, juice and zest the orange and pour over, split the vanilla pod and scrape out the seeds, massage into the rhubarb a little, add the pod to the baking tray too for extra flavour, then liberally drizzle with spiced honey. Bake for 10-15 minutes until tender but not collapsing, test with a sharp knife.
Drizzle over more honey to taste before serving.
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