- 1 bunch of rhubarb stems, cut into 10cm lengths
- 1 orange, peel removed with a veggie peeler and juiced
- 150g caster sugar
- 150mL water
- 3 cardamom pods, crushed
Preheat your oven to 180.
In an oven proof baking dish lay your cut rhubarb stems and cover with the sugar. Pour in the orange juice and water. Add the orange peel and crushed cardamom pods.
Cover the dish with foil and place in the oven for 20 minutes. Stir the rhubarb to make sure it all cooks evenly. Return to the oven until tender, but don’t cook so long it turns to mush.
Serve hot or cold with ice cream as a dessert or serve with porridge in the mornings.