RHUBARB: Text on Rhubarb.
This is just the base recipe, Just multiply it up for larger amounts…
- 100g rhubarb, trimmed and cut into 3-inch lengths
- 10g white caster sugar
- 10ml crisp white wine
- 1/8 vanilla bean, split with seeds scooped out (If you want to cheat and have vanilla sugar you could use it instead of the seperate vanilla pod and sugar)
Preheat the oven to 180c.
Add all the ingredients to a heavy casserole and cook uncovered on a low shelf for about 20 minutes. For a pudding 100g is an ok amount, 150g is plenty.