rhubarb close up 220

Makes about 10 lollies

Ingredients

10 sticks of rhubarb
Juice of 2 oranges
150g Aberdour runny honey
Caster sugar to taste

Method

Cut the rhubarb into 5 cm lengths. Place in a large saucepan with the orange juice and 100g honey.
Place over a medium heat and bring slowly to a simmer, stirring so that the honey ‘melts’
Cook, stirring often until the rhubarb is tender and pulpy. This will take about 15 minutes.
Puree the mixture in a blender then taste for sweetness. The mixture should seem slightly too sweet at the stage as it will taste less sweet when frozen. Add more honey, or sugar, if necessary.
Pour into your lolly molds about 100ml capacity. Freeze for at least 12 hours until solid.

rhubarb close up 600