This rhubarb and honey pot is simple and tasty way to use up a glut of rhubarb.
Rhubarb is such a complex plant. Tasty stalks but poisonous leaves, massive in summer & disappears in winter. If ever a plant needed therapy it is the humble rhubarb.
Today I wanted to sweeten my stalks with the honey that we buy from a local beekeeper rather than sugar, and the idea for this tasty little Rhubarb and Honey Pot was conceived. Mine was a little dry as I added too much of the nutty oaty topping, so in the recipe below I have halved it and am happy this will give you a much better result.
Oh, and there’s no need to peel your rhubarb first, but do give it a good scrub under cold running water.
Rhubarb and Honey Pot
Servings: 2
Ingredients
- 4-6 stalks of rhubarb depending on size
- Juice of 2 oranges
- 1 tablespoon honey
- 50 g oats
- 50 g hazelnuts
- 1 teaspoon cinnamon
Instructions
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Dice the rhubarb into half inch pieces. Pop in a pan with the orange juice and honey and gently simmer (lid on) for about 10 minutes or until the rhubarb is soft.
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Meanwhile, crush the hazelnuts with the side of a large knife and break up into smaller pieces.
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In a dry frying pan, toast the oats and hazelnuts until they have picked up a slight golden colour and smell toasty. Sprinkle with the cinnamon and mix through well.
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Pot the rhubarb up into glasses and top with the oat mixture, a strawberry or two and maybe a big dollop of clotted cream. Serve hot, warm or chilled.
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