I said a few weeks ago we should start inventing names for dishes and this week we have. It wasn’t intentional, more like a spontaneous exclamation after Kat’s first mouthful.
Kat came up with this fabulous hybrid of a recipe that also substituted some of the huge quantities of sugar with honey.
It was a bit of a gamble, but — oh my — did it pay off! It was a bit gooey for a first attempt at honey substitution, so we’ve adjusted the recipe slightly from what she did to hopefully get an even better result.
Rhubarb & mandarin honey heavenPrint This
- 1 bunch rhubarb, chopped
- 1 cup honey
- 1/2 tablespoon baking soda
- 5 tablespoons tapioca
- 3 mandarins, peeled, segmented
- 1 cup rapadura (or brown) sugar, well packed
- 1 cup quick cooking oats
- 1/2 cup plain flour
- 1/2 teaspoon salt
- 125gm cup butter in small chunks
- Preheat oven to 160º.
- In a large bowl, mix the rhubarb, honey, baking soda and tapioca. Let stand for 15 minutes, stirring occasionally.
- Tip into a greased loaf tin or rectangular baking dish. Really, just use a dish that you think will work.
- Halve the mandarin segments lengthwise and remove the seeds, then layer them on top of the rhubarb mixture.
- Combine the rapadura sugar, oats, flour and salt in a large bowl, then rub in the butter until the mix becomes crumbly.
- Sprinkle the crumb mixture over the rhubarb and mandarins.
- Bake for about 30 minutes, but the time will really depend on the type of dish you use, so check it regularly and use your judgement.
- It will be pretty soft and gooey when it comes out of the oven, so let it cool for around 20 minutes to let the honey set.
- Serve while it’s still warm with ice cream.