Rosemary Rhubarb Fire

Rhubarb chopped (cut into 1cm slices, preferably at an angle)
Thinly sliced Birds eye chillies
finely chopped Rosemary
40% of the weight of rhubarbs in sugar
Squeeze of lemon
(Lemon zest & ginger optional)

Toss ingredients heavily in the sugar and roast in the oven on a low heat (100-120°C) for 20-30 minutes, or longer. You don’t want the Rhubarb to melt, but you want all of the ingredients to caramelise softly together.

Like the Mirabelle Magma, I like this with avocado, beetroot, and I even popped some in spring rolls, or “Sommerrollen” for a nice kick with nasturtium flowers and mint.

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