Baked Rhubarb with Lemongrass and Cloves

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Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

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Rhubarb has such great attributes for a variety of desserts — it’s not naturally sweet, it has zing and it goes so well with cream. If you can’t find lemongrass, use 1 teaspoon of finely grated lemon zest instead.


  • 600 g (1 lb 3 ½ oz) rhubarb, cut into 10 cm (4 in) long pieces
  • 1 stem lemongrass, bashed flat with a heavy knife or hammer
  • 80 g (2 ½ oz) caster sugar
  • 1 teaspoon ground cloves
  • 200 ml (7 fl oz) sweet dessert (sticky) wine


Preheat oven to 160°C/325°F/Gas Mark 3. Toss together rhubarb, lemongrass, sugar and cloves in a ceramic roasting dish just large enough to hold them in one layer. Pour wine over and bake until rhubarb is cooked and the wine has reduced by half, about 30-40 minutes. Serve warm with whipped cream and a crisp biscuit or two.