Roasted rhubarb with ginger and vanilla egg custard

Roasted rhubarb with Ginger and vanilla

Roasted rhubarb with Ginger and vanilla

I had already planned to make some egg custard and I fancied a rhubarb compote to go with it.

So I roasted some rhubarb with chopped ginger and vanilla. Roasting rather than stewing the rhubarb intensifies the flavours and it was a lovely warming zingy sweet taste for the wintery weather we have been having.

A delicious accompaniment to the warm egg custard or cold with natural yoghurt.

Roasted Rhubarb compote

Ingredients:

  • Rhubarb, chopped into finger sized pieces
  • 1.5 inch ginger finely chopped
  • sweetener to taste (I used xylitol)
  • 1 tsp vanilla extract
  • 2 tbs orange juice (Optional)

Directions:

  1. Preheat oven to 200C
  2. Put all the ingredients into a roasting dish and mix well
  3. Cover with foil and roast for 20-30 minutes until tender
  4. Once cooked, add more sweetener to taste if required
  5. Serve immediately or leave to cool and refrigerate.
Roasted Rhubarb and ginger, with dairy free egg custard

Roasted Rhubarb and ginger, with dairy, gluten and sugar free egg custard

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2 comments on “Roasted rhubarb with ginger and vanilla egg custard

  1. Pingback: Honey Roasted Rhubarb Salad « Brooklyn Locavore

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