Orange Maple Roasted Rhubarb
add some wild edibles in early spring ~ Japanese Knotweed
Botanical Benefits*: Spring cleansing flavours, anti-oxidants, essential vitamins and minerals, dietary fiber, digestive aid.
Diet Style: Foraged foods, plant- based, gluten free, dairy free, grain free, nut free, clean, wholesome, Mediterranean.
6 stalks fresh rhubarb
6 young tender japanese knotweed stalks
2 organic oranges – zest and juice
1/4 -1/3 cup maple syrup
Pre-heat oven 350 F/175 C
Cut rhubarb stalks into 4 – 6 pieces and Japanese Knotweed if you are using
Place in a single layer in a baking dish.
Mix orange juice, zest and maple syrup together and pour over rhubarb.
Cook covered with a lid or foil and bake for about 30 mins.
Serve. Enjoy either hot, warm or cold, as is or part of a breakfast or dessert preparation.
Options. Blitz to make a rhubarb sauce and serve with ginger crunch granola and yogurt or coconut chia pudding.
Recipe Karina Hines.