- 1kg Rhubarb
- Juice and zest of one orange
- 4 tablespoons honey
- Sprinkle of cinnamon
Chop the rhubarb into 1 inch chunks in an ovenproof dish, grate the orange over the rhubarb and pour over the juice, drizzle 4 tablespoons honey and sprinkle cinnamon over the rhubarb.
Put in the oven on a low heat (Gas Mark 2/150oC) for 45 mins – 1hr, cover the dish with foil and place in the oven.
Cook until the rhubarb is soft but retains it shape, keep in a store in a jar in the fridge or freeze and take out as needed. it will keep in the fridge for about a week.