My fabulous brother and (soon to be) sister in law gave me this fabulous book for Christmas. Truly inspired choice.

Then my mother in law bought me this massive bunch of rhubarb (yes I know it isn’t red – it’s a green variety apparently!)

So the rhubarb was crying out to be cooked, and the book just needed to be road tested, so I did (sort of)…

Poached Rhubarb with Strawberries (only I didn’t poach it)
1. Slice a bunch of rhubarb into 5cm lengths
2. Place in an oven proof pot with some sugar, cinnamon, cloves, and a good slurp of vanilla extract (or vanilla bean paste if you had some!).
3. Cover and place in the oven at 150*c for about 1 hour and 15 minutes (or until tender and almost collapsing).
4. Slice a punnet of strawberries, and while the rhubarb is still hot, stir it through. Taste and see if it needs any more sugar (rhubarb is very tart).

I imagine that it would look a whole lot prettier with  red rhubarb, but trust me when I say the syrup is to die for!

I am sooo getting into this country baking thing!