AT A GLANCE
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
||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.
||Mix yoghurt with vanilla seeds and cinnamon and serve with warm rhubarb.
FAST, VANILLA, WINTER, ORANGES, DESSERT, MODERN AUSTRALIAN, CINNAMON, YOGHURT, CARDAMOM, RHUBARB
LYNSEY FRYERS-HEDRICK , LISA FEATHERBY