Baked rhubarb with blueberries from Tender, Volume II: A Cook's Guide to the Fruit Garden (page 1137) by Nigel Slater

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Notes about this recipe

  • Ganga108 on April 11, 2024

    I wanted to pressure cook rhubarb a la Catherine Phipp's book but I don't have a non-metal pot in which to PIP. So reverted to this recipe. Easy to make. It cooks in a low oven, uncovered, for 40-60 mins. The rhubarb holds its shape and the sauce reduces till it is beautifully sticky. A winner. Some will go in the freezer, some for desserts/morning muesli.

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