The morning frost glistens on patches of rhubarb out at Ramarro Farm through these early winter months. It's when the crimson pop of colour is most welcome on our produce tables and plates.

​​​Every winter, we look forward to the rhubarb crop for its versatility — it can be poached, roasted, stewed and used in an abundance of recipes.  This recipe, with minimal preparation needed, makes it an ideal and delicious way to spend a Sunday morning. 

Ingredients:

One bunch of Ramarro Farm rhubarb, green tops removed

150g caster sugar

The finely grated zest and juice of one orange

2 tablespoons of Paco Morales agraz-verjus

Method:

Pre-heat a fan-forced oven to 160C

Wash the rhubarb and then slice each stem into 10cm long pieces

Combine sugar, orange juice and orange zest

Arrange the sliced rhubarb in a single layer on a baking tray and sprinkle evenly with sugar mixture

Place the rhubarb into the pre-heated oven and bake for 15 minutes or until the rhubarb is fork tender and slightly caramelised.

Remove the rhubarb from the oven and allow it to cool, then season with verjus to taste.

We love to serve this rhubarb for breakfast with our tahini granola and a spoon of Schulz Organic Dairy yoghurt. The baked rhubarb will keep covered in the fridge for up to five days.