Rhubarb cooked with Rose ger anium leaves

Period Living - - Recipes -

Rose pelargo­nium (Pelargo­nium grave­olens) is a pretty, flow­er­ing plant that falls within the gera­nium fam­ily. Its leaves are scented and heady, and are great for cook­ing with. They have a unique flavour and are of­ten used to per­fume sug­ars, ice creams, cakes, jams and syrups. Rhubarb and rose is an in­cred­i­ble com­bi­na­tion and one I’ve played with many times in the past. But the flavour from the rose-scented gera­nium leaf is even more lovely.

serves 4

4 large rhubarb sticks, trimmed and cut into 8–10cm pieces

2 tbsp runny honey 2 tbsp golden caster sugar 8–10 rose gera­nium leaves

heat the oven to 150°c/300°f/gas mark 3.

1. Ar­range the rhubarb pieces in a sin­gle layer over a large shal­low bak­ing dish. Scat­ter over the sugar, trickle over the honey and two ta­ble­spoons of wa­ter, and tear over the gera­nium leaves. Then turn ev­ery­thing to­gether.

2. Cover the dish tightly with a piece of foil and place in the oven for 20–35 min­utes, or un­til the rhubarb is soft but not bro­ken down – tim­ings will de­pend on how thick the chunks are.

Re­move from the oven and set aside to cool.

3. I like to serve the rhubarb and its rosy gera­nium syrup with vanilla cus­tard, and per­haps a but­tery short­bread bis­cuit or two.

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