Rhubarb & mandarin honey heaven

by LocalTable 26 October, 2018 0 comment

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 heaven

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Serves: 4 Prep Time: Cooking Time:


  • 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


  1. Preheat oven to 160º.
  2. In a large bowl, mix the rhubarb, honey, baking soda and tapioca. Let stand for 15 minutes, stirring occasionally.
  3. Tip into a greased loaf tin or rectangular baking dish. Really, just use a dish that you think will work.
  4. Halve the mandarin segments lengthwise and remove the seeds, then layer them on top of the rhubarb mixture.
  5. Combine the rapadura sugar, oats, flour and salt in a large bowl, then rub in the butter until the mix becomes crumbly.
  6. Sprinkle the crumb mixture over the rhubarb and mandarins.
  7. 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.
  8. 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.
  9. Serve while it’s still warm with ice cream.

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