Spring, Summer, Winter, Breakfast, Sweet

Roasted Rhubarb

Like all great recipes, this one is simple, adaptable and versatile. Feel free to swap in whichever spices you wish: cinnamon, star anise and vanilla all work well. Brown sugar, coconut sugar or maple syrup are great alternatives to the caster sugar, too.

This recipe makes enough to top my Pound Cake, with some spare for you to use on porridge or yogurt bowls, or to serve with ice-cream or custard.

10 mins

30 mins

10-20 mins



400g rhubarb, roughly cut into 4-inch pieces

2 blood (or regular) oranges

5-6 cardamom pods, bashed to release the seeds

½ cup caster sugar


1. Preheat the oven to 180°C/fan 160°C/Gas 4.

2. Place the rhubarb in a baking dish. Add the zest of one of your oranges, the juice of both, the juiced orange skins, and the bashed cardamom pods. Sprinkle over the caster sugar, and stir to combine.

3. Bake your rhubarb, checking on it every five minutes. The time it takes to cook will depend on its thickness, but when a knife slides in with ease, it's done. Don't worry if you overdo it – your rhubarb won't hold its shape, but will still taste delicious!

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