Baked rhubarb with orange and cardamom


  • Serves 4 people

This works well as a dessert or part of a brunch. We've used yoghurt here, but it also goes well with ice-cream.

  • 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
01   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.
02   Mix yoghurt with vanilla seeds and cinnamon and serve with warm rhubarb.
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