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Rhubarb is in season and it adds so much to our winter menu. With its tangy notes and pinkish hues it not only works well in sweets, but also surprisingly well alongside savoury ingredients, too.
500g rhubarb, peeled and cut into finger-length pieces
1 oranges, zest and juice
¼ cup honey or maple syrup
4 cardamom pods, lightly crushed
1 star anise
1cm piece fresh ginger, sliced thinly
1 vanilla pod, cut in half lengthways
Preheat oven to 200degC.
Mix the rhubarb with the orange zest and juice, honey, salt, cardamom, star anise, ginger and vanilla. Toss to combine.
Spread evenly over an ovenproof dish and roast for 12-15 minutes or until the rhubarb is just tender. Remove and cool slightly.
Serve alongside vanilla ice cream , Greek yoghurt or with custard.
It will last up to five days in the fridge.