‘Red celery’ lends itself to just a slow braise in the oven, with no fierce boiling or added water necessary. Eat it for breakfast with fresh yoghurt, turn it into rhubarb pie, or serve it with roast duckling, pork or any rich meat. Trim of all the leaves, which are toxic, and use only the stalks.
Heat oven to 180°C (350°F). Trim rhubarb stalks, discarding all leaves and ends. Wash stalks and dry. Cut in half lengthwise. Make a layer of rhubarb on the base of a baking dish and scatter with sugar. Bake for 30 minutes or until rhubarb is soft and a syrup has formed. Transfer to serving dish, trying to retain the natural shape, and drizzle with the syrupy juices.
© 1998 All rights reserved. Published by Murdoch Books.