Red on Red

It took a while for me to warm to rhubarb. Coming from a Latino background, I did not grow up eating it like the Aussie kids did and for quite a few years I thought the idea of cooking red sour stalks as a dessert, was just absolutely bizarre.
But I did eventually come to the rhubarb party, and now I wouldn’t say I love it, but I do enjoy it from time to time. During the wintertime, it’s comforting to have some in the fridge ready to go, to combine with apples and bake as a crumble.
This recipe came about as a way of using up some pomegranates, which were very ripe, and in immediate need of use. Red on red - it works for me. The result was deliciously tart and sexy.

Rhubarb and Pomegranate

Ingredients
1 bunch of rhubarb
Caster Sugar
Juice of 2 very ripe pomegranates
1 cinnamon stick

Method
Wash and trim the rhubarb. Cut the stalks into about 5 cm lengths.
Place them into a baking dish in one layer.
Pour over the pomegranate juice, plenty of sugar to taste and the cinnamon stick.
Bake at 150C for 30 minutes. Baking the rhubarb prevents it from turning into an unappetizing mush. Try not to stir the produce.
Cool and eat with rich cream to balance the acidity, or cinnamon infused crème anglaise.
Keeps for about 1 week, in the refrigerator.