Toffee rhubarb sticks

The recipe below is loose. You’ll need two rhubarb stalks and one tablespoon of sugar per person.



  1. Preheat the oven to 200°C/180°C fan/395°F/Gas mark 6.
  2. Chop the rhubarb into 10cm lengths and place in a non stick oven tray.
  3. Sprinkle over some brown sugar and press some of it into the sticks. Place in the oven for 6 – 8 minutes until the sticks are soft. Serve with ice cream, crème fraîche, yoghurt or custard.