Jens ♥May 23, 2019

Made a metric fekkton worth of baked rhubarbs.
About a kilo of fresh rhubarbs (without leaves), about half a kilo (you can probably be a bit stingy with that though, was a bit too much), some mint leaves, some almond liqueur (a hip shot splash of it) - mix it all around and into a oven safe thing, put tin foil on top as a seal and then go nuts on around 200 degrees (celsius) and 30ish minutes until their soft but retain their shape.

Put/pour everything in a jar and eat it with icecream/cake

Show threadJens ♥May 23, 2019

Remember NO LEAVES (the leaves arent good for you) and just get them soft and the sugar dissolved so check it every now and then - you can swap around ingredients, skip the booze and take like pickled ginger or something.

Tasty AF on its own too. With mint the whole place smells like a pool drink.

Show threadGarpu
@ohyran OMG. I need to scour alleys here for wayward rhubarb. It's the sort of thing people plant, move, then the people who move in tear up. But it just keeps coming. I love rhubarb. My grandmother's got a rhubarb dream dessert that's amazing. And full of butter.
May 23, 2019 at 7:50pmWeb