Rhubarb with Bananas and Rum

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Gentle slow cooking is required to keep pieces of rhubarb whole and neat in shape. Baking them in the oven usually gives very good results.


  • 450 g/1 lb early rhubarb
  • 100 g/4 oz castor sugar
  • juice of 1 orange
  • pinch salt
  • 2 large bananas
  • 1 tablespoon rum


    Trim and wash the rhubarb and cut into 2.5 - cm (1 - in) lengths. Place in an ovenproof dish, sprinkle over the sugar and add the orange juice and salt. Leave to stand for at least 2 hours, so that the sugar draws the juices from the rhubarb. Stir occasionally to help the sugar dissolve.

    Cover the dish with a lid and place in the centre of a slow oven (150°C., 300°F., Gas Mark 2) and bake for 45 minutes or until the rhubarb is tender. Cool and then chill. When ready to serve, peel the bananas and slice into a serving dish. Add the rum to the rhubarb and then pour over the bananas. Serve with cream.