members recipes

I watched Jamies mate from ther River cottage roast rhubarb drizzled with honey a few weeks back in the \\\"Spring\\\" series on tv. It got me going, so I made a batch, then a second batch with honey & my homemade vanilla syrup. Then something I had read by Stephanie Alexander came creeping back to me. She adds a small peice of rose scented geranium leaf to one of her rhubarb dishs. I make my own vanilla syrup by boiling up 1 cup sugar with 1/2 cup water & adding a scraped out/used vanilla pod. I keep this in a sterilised jar in the fridge & use it to to flavour various things or as a sauce for desserts. I recently bought a vial of the essential ol of rose geranium so to a jar I added some honey, some syrup & 1 drop of the oil. I tossed the rhubarb in this mixture in a baking tray & then roasted in a moderate/hot oven for half an hour or so.

Ingredients
1kg rhurbarb
3 tbls honey
3tbls vanilla syrup
1 drop rose geranium essential oil
OR
1 rose geranium leaf.

Method
Preheat oven to 200 degrees C / 400 degrees F

Chop rhubarb into 5cm lengths & wash in cold water, drain in a colander.

In a small bowl or empty jar mix together the honey & vanilla syrup with the 1 drop of oil or if usuing the leaf tear it into 3 peices.

Put the rhubarb into a shallow baking tray & add the syrup mixture. Toss to coat all the rhubarb.

Roast 30-40 minutes. You want the rhubarb to be tender but not mushy & I like it to be slightly leathery with a little bit of golden colour.

Store in a container in the fridge & serve warm with custard for dessert or cold with yogurt for breakfast.