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Baked rhubarb with orange and cardamom

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

You'll need

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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jul 2014

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