This gluten-free rhubarb bake, spiced with rowan bud sugar, is a delicious dessert for a seasonal event or celebration or just 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 dry in room temperature.
4 pink rhubarb stalks (no need to peel unless you use green stalks with thick skin) 4 tbs rowan berry sugar 45 g butter 350 ml water or birch sap
Cut the rhubarb stalks in pieces diagonally. Brown the butter in a pan with the rowan bud sugar. Add the rhubarb slices and leave to cook for a few minutes, stirring occasionally. Add the liquid and allow to boil. Simmer until the mixture thickens and the rhubarb softens. This should take approximately five minutes. Turn off the heat and set the pan aside to the the flavours infuse for approximately 10 minutes.
200 g sour cream 4 tsp rowan bud sugar
Place the rhubarb bake evenly in a serving bowl or directly on to plates. Decorate with a round scoop of sour cream and rowan bud sugar.