Pair in-season rhubarb with zesty orange and aromatic cardamom to make this oven-roasted compote – it's great dolloped on pancakes and porridge, or served with dessert
- Serves: 4 persons
- 400g forced rhubarb, chopped into 3-4cm lengths
- 1small orange or blood orange, zested and juiced
- 1vanilla pod, split
- 4cardamom pods, seeds removed and finely crushed with a pestle and mortar
- 100g caster sugar
- 1-2 tbsp maple syrup
Step 1Heat the oven to 200C/fan 180C/gas 6 and line a small roasting tin with baking paper. Arrange the rhubarb in one or two layers in the tin, then scatter over the orange zest and scrape in the seeds of the vanilla pod. Drop in the spent pod. Stir together the crushed cardamom and sugar, and sprinkle this over the top, then pour over the orange juice. Cover tightly and roast for 20-25 minutes or until the rhubarb is tender and the sugar has dissolved – the timing will depend on the thickness of the rhubarb. Cool.
Step 2Once cool, remove and discard the vanilla pod. Gently stir through the maple syrup to taste, mixing the roasting juices into the rhubarb as you go. Spoon into a jar and chill. Enjoy over porridge, stirred into yogurt or piled onto crumpets or meringues with whipped cream.