RHUBARB AND BUCKWHEAT CREAM
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.