“After a good dinner one can forgive anybody, even one’s own relations.” ― Oscar Wilde
My Dad loves rhubarb.
Actually, there are a few foods that I remember him getting really excited about when I was growing up. Tripe was on the list (ugh!). Seriously good black pudding was there, too – and if you can find a gluten- and oat- free number that fits the bill, count me in. Smoked-fish roe, which he used to fry up for breakfast – which strangely seems harder to source here in Australia. Of course, potatoes were on the list. Of virtually any persuasion. Also, any variety of strongly citrus-flavoured dessert…
And, rhubarb.
My Dad’s famous for saying that he’ll eat any food that was available when he was 7*.
And since I always think rhubarb is a pretty old-fashioned kind of vegetable**, that fits!
There’s been some lovely organic rhubarb selling at the markets lately, and I always find it terribly hard to resist. Isn’t it amazing how closely food is tied to our memories?
And since Dad is coming to visit next month, I’ve started thinking about what to feed him. Because, he’s a man who appreciates his food. The kind of man who is thinking about what’s for lunch at breakfast.
It’s a genetic trait – I get it from him!
When my Dad makes his stewed rhubarb, he likes to throw in a little citrus. It’s a lovely partnership. It works.
So this baby has been created with my Dad in mind. The man who loves rhubarb with a dash of citrus.
“Good food is very often, even most often, simple food.” ― Anthony Bourdain
You won’t believe how simple this is. Just the ticket for a sweet ‘n’ tart something for the end of a good meal. And, AIP friendly, too.
- 1 bunch rhubarb
- Peeled rind of an orange
- Juice of half an orange
- ¼ cup runny honey
- Heat your oven to 200°C / 390°F
- Wash and trim the rhubarb stalks. Cut into 3 cm chunks.
- Arrange your rhubarb chunks in one layer in a baking dish.
- Finely slice the orange zest and sprinkle over the rhubarb.
- Pop orange juice and honey into a small jug. Whisk until combined. Drizzle over the rhubarb and peel.
- Cover the baking dosh with foil and pop into the oven until tender - about 25 minutes.
- Serve warm or cold.
Mix 1 cup of coconut yoghurt with the seeds of 1 vanilla bean and ½ teaspoon of cinnamon. Scrummy!
E N J O Y !
*Dad can be a little flexible with how he applies this rule
**Yep – technically, rhubarb is a vegetable, even though it is more often eaten as a fruit.
This recipe features in the Phoenix Helix Recipe Roundtable
** I think the rule is more correctly ” I need good reason to eat anything that was nor around when I was 7″
I stand corrected.
It’s your rule, so you get to say what it is!
Be still my beating heart! I LOVE rhubarb but alas, it’s not yet rhubarb season here. I’ve bookmarked this bad boy for when summer comes around.
Thanks friend!
This looks heavenly! I’ve never had orange infused rhubarb, but I can tell I’d love to!
Andrea – you must try citrus with rhubarb – they are a marriage made in heaven!
This recipe caused me to run out to my rhubarb patch. It’s the only thing I grow (and that’s because it just takes care of itself). Though it’s starting to feel like Spring over here on Vancouver Island, no sign of the rhubarb yet!
This is ‘stress-free rhubarb’, Petra. Could not be easier!