Walking into the garden and slicing off stems of rhubarb is always a joy, especially when they end up in this recipe, the redder the stalk the sweeter the taste. Rhubarb is high in fiber and its also packed full of Vitamin K which can fight some types of cancer, Vitamin C and magnesium, potassium and calcium
20 stalks of rhubarb (or as much as you want)
3Tbsp Honey or Maple syrup for the super vegans.
2Tbsp warm water
1 star anise
1 cinnamon quill
1tsp powdered ginger
Preheat oven to 150 Celsius
Wash and cut rhubarb into 5cm lengths.
In a small bowl mix together honey and water, add spices.
In a deep baking dish place rhubarb and pour over honey mixture. Cover and bake for 45mins- 1hour until rhubarb is soft and falling apart. Remove from oven.
You may wish to stir in extra sweetener at this stage depending on your taste.
This recipe can be made and stored in fridge for up to a week. Spoon over yogurt or ice cream or bake into a delectable crumble or pie.