I decided to bake the rhubarb in the oven, just enough so that it softens without disintegrating. I sprinkled some unrefined granulated sugar over the chopped sticks and covered the tray with foil. It took about 20 minutes at 160C in the fan oven. We'll eat it "as is" with some creamy oat custard and a naughty oat, honey, almond and cinnamon topping. A sort of Eton mess arrangement. Let's call it Espoo Mess instead.
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October 2015
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