Swap the vanilla pod for 1 teaspoon of vanilla bean paste, if you prefer.
35 mins
Not Too Tricky
serves 6-8
About the recipe
Rhubarb makes the perfect topping for pancakes, and can also star in so many other breakfasts and puddings. Seek out forced rhubarb to give you extra sweetness and colour – it’s super special!
Ingredients
800g rhubarb
2 bay leaves
2 star anise
120g golden caster sugar
1 orange or blood orange
1 vanilla pod
SHOP JAMIE’S SERVEWARE
Top Tip
Tweak the amount of sugar depending on the tartness of your rhubarb. If using regular rhubarb instead of forced rhubarb, you may find you need a little extra sweetness to balance out the acidity. Sprinkle over another 2 tablespoons of sugar once it’s cooked at the end of step 2, and keep tasting until it’s where you want it.
Method
- Preheat the oven to 180°C/350°F/gas 4.
- Trim and slice the rhubarb into 5cm lengths, then place in a large roasting tray with the bay, star anise and sugar. Use a speed-peeler to strip in the orange peel, then squeeze in the juice. Halve the vanilla pod lengthways, scrape out the seeds, then add to the tray, along with the pod.
- Gently toss everything together, then arrange into a single layer and roast for 30 minutes, or until the rhubarb is soft but still holds its shape. Leave to cool, or serve warm.
- It’s the perfect tasty topping for One-cup pancakes; use it to up your breakfast granola game; or spoon it over Greek yoghurt, ice cream or any other desserts you fancy.
Brilliant served in my Proper Pie Dish.
Store any leftover rhubarb, along with its syrup, in an airtight container for up to 3 days – its pink colour will become more intense the longer you leave it!
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