Rhubarb with sloe gin

A surprisingly fine marriage of ingredients here that leads to a dish of glowing garnet juices. You really don’t need cream, and don’t even think of making custard. Sloe gin is getting easier to track down now, and the website www.bramleyandgage.co.uk will send it by post.


Serves 4

750g rhubarb
100g sugar
8 tablespoons sloe gin
2 tablespoons water


Achieving the perfect results

  1. Set the oven at 180°C/Gas 4.
  2. Cut the rhubarb into short lengths, pulling off any strings as you go. Put the rhubarb into a glass, stainless steel or china dish (not aluminium as it will taint the rhubarb).
  3. Stir together the sugar, sloe gin and water then pour over the fruit.
  4. Put the dish into the oven and bake for 40 minutes to an hour, depending on the youthfulness of your rhubarb. The toughest will take a good hour. Baste the rhubarb from time to time with the juices.
  5. When the fruit is tender, remove from the oven and leave to cool a little. I think this is best eaten warm, rather than hot, though it is very good chilled.

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