May 9, 2014

Last chance to use my rhubarb before it starts flowering. I enjoyed my spiced rhubarb served over yoghurt. It’s also super nice if you pour it over vanilla ice cream while it’s still warm.


  • 700g rhubarb
  • 1 cup orange juice [fresh]
  • 0.25 cups honey
  • pinch salt
  • 4 cardamom pods [green]
  • 1 star anise
  • 1 vanilla bean
  • medium piece ginger
  • 5 cinnamon flowers

fox_spiced_rhubarb2_ skin rhubarb and cut into 2-3 cm long pieces

fox_spiced_rhubarb3_ cut vanilla bean lengthwise and scrape out seeds [use bean and seeds]

_ peel ginger and cut into thick slices

_ heat oven to 200°C

_ mix all ingredients together in a baking dish

fox_spiced_rhubarb4_ bake for 15-20 minutes [until rhubarb is tender]

_ stir occasionally

fox_spiced_rhubarb5_ let cool to room temperaturefox_spiced_rhubarb6



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