You remember the Rhubarb that was nicknamed "the Dragon"?
Well, I have slain the Dragon - in other words I have harvested the first batch of Rhubarb.
I only have two fairly small crowns of Rhubarb, and it will be a long time (if ever) before I get a glut of the stuff, but my philosophy is to always strive for quality rather than quantity, so I am quite proud of this batch.
This is how I cooked it: I removed the leaves, washed the stalks and cut them into 1" lengths. I then put the Rhubarb in an ovenproof dish and added to it the juice and zest of half an orange, a tablespoonful of Dark Muscovado sugar, and a 1" knob of fresh Ginger, grated. I then covered it in foil and roasted it in the oven for about 35 mins at 140C, until very soft but not completely disintegrating. This is the end result.
The lovely golden glow is natural evening sunlight, by the way, not a trick of Photoshop. Here's a close-up.
Is that unctuous, or what???
The first of it was served on top of my pannacotta - like this:
Hopefully there will be more of it to come soon!