We asked our friend, the amazing photographer Sabine Bannard (@_housefrau) to share one of her favourite ways to cook with honey. She shared this delicious recipe that you can bet we'll be making this weekend!
Over to Sabine.
"We are lucky enough to have rhubarb growing on the mountain behind the sea all year around, with fresh rhubarb available at roadside stalls near our home.
This recipe is a sweet-sour breakfast or late afternoon pick-me-up – or anytime you feel like a rhubarb fix with creamed rice! I like mine mid-morning.
I studied Ayurveda and according to this philosophy, it’s not healthy to have hot honey because it clogs up your shrotas, the bodily channels that are responsible for absorption. Therefore I leave my roasted rhubarb to sit on the bench till it’s warm enough to not burn my tongue but not cold and unpleasant. Having said that, it’s really up to you and this is just a side note!"
Sabine's Honey-roasted Rhubarb with Bay & Olive Oil on Creamed Rice
Serves 2-4 | Sabine Bannard
6 rhubarb stalks
2-3 tbsp honey
A dash of good olive oil
2 bay leaves
Bit of water
1 cup arborio rice
4 cups milk (I used coconut and almond Nutty Bruce with a bit of Cocoquench)
1 vanilla bean, split
1 pinch pink salt
A wee bit of sugar (optional if you like your rice a bit sweeter)
Preheat the oven to 180C.
Cut the rhubarb in small pieces (leaving the greens aside to compost) and give them a good wash. Pop the rhubarb and bay leaves in a baking pan and add a bit of water. Drizzle with the honey and olive oil, then mix everything together and place on the middle tray in the oven.
Now my sweet St George is not the most reliable oven when it comes to temp/random timing, so better keep an eye on your rhubarb and add fluid if needed! (I hear you, yes I need a decent oven temp measuring thingy!) Mine took about 15 minutes till the rhubarb was soft and tiny bit mushy.
While the rhubarb is in the oven, put the rice and milk of your choice in a pot together with the vanilla and a pinch of salt. Bring to simmer gently and keep the lid off and let it simmer as long as it takes until most of the milk is cooked down and rice reaches that dreamy creamy consistency we all love.
Stir a wee bit so it does not stick to the bottom. Once it’s ready, take the vanilla bean out and scrape off the vanilla pods and stir again. (My favourite part is seeing those little black beauties and the gorgeous smell they release.)
Once the roasted rhubarb is ready, let it cool down a bit and add more honey if you want it sweeter. Plate everything up with the creamed rice. I like mine not too hot with a dash of coconut milk on top or anything else that’s creamy.
Voila! Enjoy somewhere nice, under a tree with dappled light, at your breakfast table while having a sweet morning conversation with your loved ones, or anywhere else that makes your heart sing.