- makes 1 cup serves
- preparation 5 minutes
- cooking 25 minutes
- difficulty Easy level
A great recipe to double, or even triple!
Ingredients
- 5 rhubarb stalks, diced
- 4 sprigs rosemary
- 2 tbsp caster sugar
- Olive oil and salt
Instructions
- Preheat the oven to 180ºC.
- Place rhubarb, rosemary, and a drizzle of olive oil and caster sugar onto a lined baking tray. Lightly season with sea salt. Roast for approximately 25 mins or until tender. Let cool to room temperature.
- To serve, gently mash with a fork and serve with toast, croissants, or anything you would use jam with. Store in an airtight container, refrigerated, for up to one week.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
A great recipe to double, or even triple!
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