RHUBARB AND BUCK­WHEAT CREAM

Serves 6

Sunday Independent (Ireland) - Life - - APPETITES -

You will need:

180g (6 ½ oz) buck­wheat groats 100ml (3floz) milk of your choice (I use oat milk) 1 vanilla pod, seeds only 1 ta­ble­spoon maple syrup Pinch of sea salt Squeeze of lemon juice 500g (18oz) rhubarb, chopped 3 ta­ble­spoons good honey Juice of 2 or­anges 2 star anise, snapped

Start by soak­ing the buck­wheat groats in hot water overnight. In the morn­ing, drain, rinse the soaked buck­wheat, then spin it in a blender with the milk, the vanilla seeds, the maple syrup, a gen­er­ous pinch of sea salt and a nip of lemon juice. Blitz un­til sump­tu­ously creamy. Chill un­til re­quired. Fire up the oven to 170°C, 325°F, Gas 4. In an oven dish, tum­ble the chopped rhubarb with the honey, the or­ange juice and the snapped pieces of star anise. Cover the dish with tin­foil and roast for 20-30 min­utes un­til the rhubarb is del­i­cate and ten­der. Serve hot with a blob of the buck­wheat cream and a good cuppa.

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