pinkly perfect roast rhubarb

Why perfectly pink roast rhubarb? Roasting even the saddest of fruit is a brilliant trick. Because the roasting draws out and evaporates the water, you are left with a much more concentrated flavour. Roasting rhubarb not only gives great flavour, it also leaches out the most fabulous princess-pink juice. As the only girl in a house of boys my home is blessedly lacking in Disney pink – but I do love a little blush here and there.

Play around with how much sugar you add. I tend not to add much, and sweeten it by drizzling it with honey when I serve it.

Having a container of roast rhubarb in the fridge is a gift. It can be kept in there for 5 days. Always serve it at room temperature or slightly warmed. Use it to top porridge, yoghurt, waffles, pancakes or as a base for crumble. I am rather partial to it with a slice of plain cake and a blob of plain yoghurt – the sourness of the yoghurt works beautifully with the tart fruit and sweet cake.