Continuing my obsession with rhubarb…here is a simple recipe for those summer suppers. Spice it up with star anise and cardamon…serve with a rosewater cream for guests who like dairy. Eat with granola for breakfast…whatever, its delicious.

Serves 4-6

a good bunch of rhubarb (500 + gm)
400gm – 3/4 of a large punnet of strawbs
6-8 star anise
15 or so cardamon, crushed in a pestle & mortar
a good couple of tbsp runny honey
some extra brown sugar if you like it sweet

rosewater cream (optional)
400 ml double cream
3 tsp rosewater
1 tbs icing sugar
small handful of pistachios to decorate

Method

Heat over to 200C

Slice rhubarb into 3 mm slices and lay flat in large baking dish.

Sprinkle over the star anise and cardamon. You could add a stick of cinnamon if you like. Dot the strawberries in the gaps, whole. Drizzle over the honey and some extra sugar as required. Add a splash of water to keep it moist. Pop in the over for 20 mins or so. Keep testing with a fork and take out when soft but not disintegrated.

Leave to cool.

Meanwhile, whip the cream, adding the rosewater and icing sugar until it forms thick thick peaks. Sprinkle with pistachios.

Serve!