Every year I always have elaborate plans to start growing vegetables and become a self sufficient domestic goddess. I have been planning my vegetable patch for the last 10 years much to the annoyance of my dad who ultimately ends up doing the weeding and pretty much everything else….
It never quite works out as planned; growing peppers in Ireland I mean that was never going to end well! Not quite my most intelligent idea but better than my attempt to grow a watermelon (notice how I say attempt).
One thing that never fails to grow is rhubarb. Every year after my dad’s hard work we have a lovely bunch of homegrown rhubarb. I’m not going to lie we grow enough for about one rhubarb crumble but it’s a start, right? One of my favorite ways to eat rhubarb is to roast it with zesty orange and a hint of maple syrup. I love a large dollop of the beautifully pink and citrusy compote on my bowl of porridge, with my ginger nut granola or spooned through my luscious coconut yoghurt.
Rhubarb boasts not just it’s amazingly vibrant pink color but also a whole host of nutritional benefits. Its beautiful pink hue is due to the presence of antioxidants. These antioxidants help maintain and promote a strong immune system as well as even help prevent cancer. In addition rhubarb is a rich source of lutein which plays a role in neutralizing free radical the compounds that are implicated in the development of certain cancers. Lutein also plays a role in the maintenance of both your skin and eyes.
- 3 stalks rhubarb
- juice 1 + ½ oranges
- 1 - 2 tsp ginger grated
- 1 tbsp honey or maple syrup
- Wash and chop the stalks of rhubarb into roughly 2-3 cm chunks.
- Place the rhubarb in a roasting dish.
- Add the orange juice, sweetener of choice and ginger to the rhubarb.
- Roast in a preheated oven at 170C/ 350F for 40-45 minutes stiring half way through.
- Remove from the oven and serve with thick coconut yoghurt, granola or with ice cream.
- Enjoy 🙂 !
- -45 minutes