Spiked with orange, vanilla & stem ginger
Spiked with orange, vanilla & stem ginger
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LOVE YOUR LEFTOVERS
Leave the excess cooked rhubarb to cool completely, then cover and keep in the fridge for up to 5 days. Delicious spooned over overnight oats, porridge or yoghurt for a lovely breakfast, or with a scoop of ice cream for a quick dessert.
FLAVOUR BOOST
If you’ve got any leftover chocolate Easter eggs, spoon the poached rhubarb on top of the hot cross buns, then snap a few pieces of chocolate (white chocolate works best) over the top before soaking in the eggy mixture. Delicious!