Selecting seasonal fruit reduces the need for heating, refrigeration, artificial lighting, pesticides, and increased transport. While rhubarb’s season may be short, the plant is a perennial that can produce for years.
2 cups (500 mL) rhubarb, cut into 1 in (2.5 cm) pieces
1 thumb-size piece of gingerroot, cut into 3 or 4 chunks
1 cinnamon stick
Large mint sprig
1/2 cup (125 mL) orange juice
1/2 cup (125 mL) water
1Tbsp (15 mL) honey
Preheat oven to 375 F (190 C).
In shallow 10 x 10 x 3 in (26 x 26 x 8 cm) baking pan, arrange rhubarb in one layer. Cut ginger in 3 or 4 chunks and add to pan along with cinnamon stick and mint sprig.
In small bowl or jug, mix together orange juice, water, and honey. Pour over rhubarb mixture.
Place baking tray in preheated oven and poach for approximately 20 to 30 minutes. Rhubarb is done when it is fork tender but still retains its shape. Serve over porridge or granola, or use as a dessert topping or cake filling.
Each serving contains: 86 calories; 2 g protein; 0 g total fat (0 g sat. fat); 21 g total carbohydrates (15 g sugars, 2 g fiber); 8 mg sodium
By Helena McMurdo