Baked Rhubarb
Organic, biodynamic, organic wine, biodynamic wine, Australian wine, organic winery, Mudgee, regenerative agriculture, organic restaurant, regional produce
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Cooking, Recipe

Baked Rhubarb

23rd November 2023 | by

The perfect seasonal topping

Baked rhubarb is a perennial pleasure. At the restaurant, we cut it into batons to serve with our lemon tart. It is also delicious eaten with vanilla ice cream or with yoghurt and your favourite breakfast cereal.

Ingredients 

  • 2 bunches of rhubarb, washed well and ends trimmed
  • 250 ml rosé wine
  • 250 ml verjuice
  • 2 cups caster sugar
  • 4 star anise
  • 1 cinnamon quill
  • 1 vanilla bean, scraped, or 1 teaspoon of vanilla bean paste
  • 1 lemon, juiced and zest

Method

  1. Pre-heat oven to 200°C.
  2. Place the rosé wine, verjuice, sugar, star anise, cinnamon, vanilla bean and lemon in a saucepan and bring to a gentle simmer for a few minutes to dissolve the sugar and allow the spices to infuse. Cool to room temperature.
  3. Arrange the rhubarb in a shallow baking dish or ceramic casserole dish and pour over the cooled poaching liquid.
  4. Bake uncovered for about 10 minutes, depending on the thickness of the rhubarb until just cook but still quite firm to touch. Remove from oven and allow the rhubarb to cool in the liquid.

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