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Team roasted rhubarb with cereal and yoghurt for breakfast or serve warm with ice-cream for dessert.

STEP 1: Preheat oven to 180°C/160°C fan-forced. Trim 1 bunch rhubarb and discard the leaves.

STEP 2: Wash rhubarb stems then pat dry and cut into 10cm lengths. Arrange rhubarb in a single layer on a baking tray lined with baking paper. Sprinkle with 2 tbs fresh orange juice and 2 tbs caster sugar. Roast for 20-25 minutes until tender.

TIP: When using rhubarb in recipes, it's important to note that the leaves of the rhubarb plant are toxic and should not be consumed. Only the stalks should be used in cooking or baking. Additionally, rhubarb's tart flavour often requires sweetening with sugar or other sweeteners to balance the taste.