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 bunchrhubarb, washed, trimmed of tough strands and cut into chunks220 gm(1 cup) caster sugarThinlypeeled rind and juice of 1/2 orange3cracked cardamom pods280 gm(1 cup) natural yoghurtScrapedseeds of 1 vanilla bean½ tspfinely 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.