July 1, 2014

Baked rhubarb with orange and cardamom

Name: Baked rhubarb with orange and cardamom
Yield: 4
Ingredients: 1 bunch rhubarb, washed, trimmed of tough strands and cut into chunks; 220 gm (1 cup) caster sugar; Thinly peeled rind and juice of 1/2 orange; 3 cracked cardamom pods; 280 gm (1 cup) natural yoghurt; Scraped seeds of 1 vanilla bean; ½ tsp finely ground cinnamon

Australian Gourmet Traveller fast recipe for baked rhubarb with orange and cardamom.

Serves 4

Styling byLisa Featherby

Styling byLynsey Fryers-Hedrick

Ingredients

1 bunch rhubarb, washed, trimmed of tough strands and cut into chunks

220 gm (1 cup) caster sugar

Thinly peeled rind and juice of 1/2 orange

3 cracked cardamom pods

280 gm (1 cup) natural yoghurt

Scraped seeds of 1 vanilla bean

½ tsp finely ground cinnamon

Method

Main

1.Preheat oven to 200C. Arrange rhubarb snugly in a baking dish, scatter sugar and orange peel over, drizzle with juice and add cardamom. Cover with foil and roast until rhubarb is just tender, but not falling apart (20-25 minutes). Set aside.

2.Mix yoghurt with vanilla seeds and cinnamon and serve with warm rhubarb.

Styling by Lisa Featherby

Styling by Lynsey Fryers-Hedrick