Slow-cooked to perfection.
1 large bunch rhubarb, leaves discarded, stalks trimmed (about 500g)
1 cup caster sugar
60ml rose wine
Thickened cream, to serve Caramel macadamias (see recipe, opposite), to serve
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.