Friday, February 19, 2010

To market, to market

Being back in Melbs has changed my cooking priorities. Cold weather plays a part. The variety of produce is overwhelming. Costs are lowered. But mangoes are expensive. And Asian greens are not in abundance. But the Victoria Markets are just down the road!

With the fella, I've had an adventure to the markets and loved it. Stocked up on pulses for slow-cooked winter stews. Bought an abundance of stone fruit, which is my absolute favourite. The fella was won over by an incredibly large leg of pork. And I couldn't resist the rhubarb.

Mmm, rhubarb. How I love it. It is pink. It has leafy greens at the top (poisonous though). It is tart. It is wintery and loves a slow cook.

This is one of my favourite ways to cook the stuff. Does it really need a recipe? Not particularly. Serve with muesli or porridge for breakfast. With custard or billowing cream for dessert. Or as pictured with berries and figs. Luscious.

Slow-cooked rhubarb
Makes c. 8 serves.

1 bunch rhubarb
1 - 1 1/2 c sugar
Zest of 1 lemon

Pre-heat oven to 190 * C.

Wash and trim rhubarb. Cut into 3 cm lengths Place in a large shallow baking dish. Sprinkle the sugar over followed by the lemon zest. Using your hands, mix the deliciousness together.

Cover the baking dish with foil and bake for 1 hour. Remove from the heat and keep covered until cool. The residual heat of the rhubarb will cause the mixture to sweat and make a thick syrup. Once cool, decant to a suitable fridge container and store until ready to eat.

Adapted from Nigella Lawson's Feast.

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