焗蜜餞大黃 Baked Rhubarb Compote

材料 INGREDIENTS
鮮嫩大黃 400克 400g young rhubarb
藍莓 150克 150g Blueberries
蜜糖3大湯匙 3 heaping tbsp honey
橙1個(橙皮屑和橙汁) 1 orange ( zest and juice)
肉桂棒1支 1 cinnamon stick
半茶匙混合香料 1/2 teaspoon of mixed spice
完整八角2隻 2 whole star anise

做法  METHOD

1. 烤箱以160C預熱。
Set the oven at 160C/gas mark 3.

2. 除去大黃不合用的部份,然後將之切短
Trim the rhubarb and cut it into short lengths.

3. 將大黃放在烤盤上,然後淋上蜜糖。
Put the pieces into a baking dish, then pour over the honey.

4. 刨好橙皮屑後,將橙對半切開,然後把橙汁擠在大黃上。
Grate in orange zest, then cut the orange in half, squeeze it over the rhubarb.

5. 放入肉桂棒、八角和半茶匙混合香料。
Add the cinnamon stick and the star anise, and 1/2 teaspoon of mixed spice.

6. 把藍莓加進去與所有材料攪拌。
Pile in the Blueberries and mix through.

7. 蓋上一塊鋁箔紙或鍋蓋然後烤30分鐘,要讓大黃變軟,但仍能保持其形狀。
Cover with a piece of foil or a lid, bake for 30 minutes until the rhubarb is soft but has kept its shape.

More about this recipe: Afternoon d’lite
Photography by David McClelland

* Special thanks to Polly Sham who translated this recipe into Chinese.