This gluten-free rhubarb bake, spiced with rowan bud sugar, is a delicious dessert for a seasonal event or celebration—or simply a wonderful weekday treat. Its fabulous simplicity makes this dish a firm favourite.
| Rowan Bud Sugar | |
|---|---|
| A good handful of | Rowan buds |
| 425 g | Sugar |
Put the rowan buds and sugar in a high-speed blender and blend until you have a fine powder. Spread the powder on a sheet of baking paper and let it dry at room temperature.
| Rhubarb | |
|---|---|
| 4 | Pink rhubarb stalks (no need to peel unless you use green stalks with thick skin) |
| 4 tbsp | Rowan bud sugar |
| 45 g | Butter |
| 350 ml | Water or birch sap |
Cut the rhubarb stalks into diagonal pieces. Brown the butter in a pan with the rowan bud sugar. Add the rhubarb slices and cook for a few minutes, stirring occasionally. Add the liquid and allow to boil. Simmer until the mixture thickens and the rhubarb softens, about 5 minutes. Turn off the heat and let the flavors infuse for approximately 10 minutes.
| Assembly | |
|---|---|
| 200 g | Sour cream |
| 4 tsp | Rowan bud sugar |
Place the rhubarb bake evenly in a serving bowl or directly on plates. Decorate with a round scoop of sour cream and a sprinkle of rowan bud sugar.
Recipe: Forager's Cookbook FLORA