What I baked

Edward’s parents were with us in London this weekend, which means only one thing: indulgence. We always seem to get through the most enormous quantity of food when they come to stay (not that I’m complaining!). Croissants at breakfast, cheese after dinner, good red wine, and plenty of tea and biscuits throughout the day. The weekend culminated with a barbecue feast (sadly eaten inside the flat while rain poured onto the roof terrace) to which I contributed this banana layer cake with berries and cream cheese icing.

The other sweet treat I made this weekend is something I’ve been meaning to share here for awhile. Roasted rhubarb is hardly even a recipe but it is healthy, easy and simply scrumptious. With some granola, thick Greek yogurt and a drizzle of maple syrup it’s one of my favourite summer breakfasts. It’s also a very good remedy for too many croissants.

Roasted Rhubarb

500 g (1 lb) rhubarb
50 g (1/4 cup) granulated sugar
juice of one orange or 1/4 cup water
1 tsp pure vanilla extract

Preheat the oven to 180 C / 350 F.

Chop the rhubarb into pieces about 2 inches long and place in an ovenproof baking dish. Add the orange juice or water, sugar and vanilla extract and toss until the rhubarb is covered. Bake in the centre of the oven for 20 to 25 minutes, until the rhubarb is very tender and begins to fall apart when pierced with a fork.

Serve warm or cold.