Once harvested, the stalks of rhubarb can perish quickly – so it’s best to cook them while they’re firm. Stewing rhubarb in the oven is one of the fastest ways to use up a large bunch without having to make too much effort.
This recipe sees the stalks stewed in a ruby red syrup of sugar and rose wine. If you find you still have stalks left over after making this recipe, try your hand at making a rhubarb upside-down cake, pear and rhubarb cobbler or a rhubarb and apple pie.
Ingredients
Method
Preheat oven to 120°C. Slice rhubarb into lengths to fit snugly in an 25 x 20cm roasting pan. Add sugar, tossing well to coat, then arrange rhubarb in a single layer. Pour over wine.
Cover pan tightly with foil to ensure steam doesn’t escape. Bake for 1 hour 20 minutes or until rhubarb is very tender and a sweet, sticky sauce has formed.
Serve drizzled with cream and sprinkled with caramel macadamias.
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