Hugh Fearnley-Whittingstall
Hugh creates delicious lollies from a grow-your-own garden favourite in River Cottage
Makes about 15 small lollies
1. Trim the rhubarb and chop it into 5cm lengths. Place in a large saucepan with the orange juice and about 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 completely tender and pulpy - about 15 minutes.
2. Puree the mixture in a blender then taste for sweetness. The mixture should seem slightly too sweet at this stage as it will taste less sweet when frozen. Add more honey, or sugar, if necessary. Pour into the moulds, about 100ml capacity, and freeze until solid - at least 12 hours.
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