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This recipe was uploaded by frizz1974
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.
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.