We have a huge amount of rhubarb and my drink of choice is definitely sparkling, so it was only a matter of time until I combined the two. Seriously I cannot use enough rhubarb, our plants so far have produced year round, so there’s not even any need to stew and freeze.
So I’ve had to get creative. And what better than champagne poached rhubarb. Rich, decadent and delicious!
What are your favourite rhubarb dishes?
- 500 g rhubarb
- 1/2 cup champagne
- 1/4 cup caster sugar
- Preheat oven to 180℃
- Cut rhubarb to fit across your oven tray.
- Fit rhubarb in, sprinkle caster sugar over rhubarb.
- Pour champagne over rhubarb and cover with aluminium foil.
- Bake for 1 hour
- Remove foil and bake for 30 mins.
- Enjoy hot or cold.