roasted rhubarb
ingredients : 
350 gram rhubarb
juice and skin of 1 orange
1 à 2 tbsp honey
2 ts rosewater

Wash rhubarb and cut into large chunks. Zest the orange (I prefer thin slices), and press. Mix all ingredients well and aside for at least 1 hour.
Preheat the oven to 200 degrees Celsius. Line a baking tray with parchment paper and pour the rhubarb mixture into the tray. Roast for 20 to 25 minutes until tender and slightly brown, and the juice turned into a nice sticky syrup.
Absolutely addictive with some coconut yoghurt!

rhubarb strawberry shrub
ingredients : 
125 gram rhubarb
75 gram strawberries
1/2 cup honey
3 tbsp balsamic vinegar
1/2 cup apple cider vinegar

Wash and cut the strawberries, remove ugly parts. Clean rhubarb and cut into small pieces. Mix rhubarb, strawberries and honey, set aside for about an hour, and pour the mixture into a clean glass jar and macerate. Close and set aside for 24 hours (dark and cool).
After 24 hours macerate again, add vinegar, stir, and close again. Set aside for 7 to 9 days (dark and cool), gently shake once a day. Strain and press out as much of the juice as you can, and store in your fridge for up to a month! Mix 1 part shrub to 4 parts water.

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