200g rhubarb (about 2 stalks)
juice and zest of half an orange
1/2 vanilla pod, seeds removed (or 1/2 tsp of vanilla extract)
25g soft brown sugar
25g caster sugar
Heat the oven to 300F/150c/Gas 2.
Cut the rhubarb into 1 inch/2.5cm pieces and lay in a thick ovenproof dish, make sure you choose a dish that will tightly pack the rhubarb in a single layer.
Sprinkle both sugars over the rhubarb. Mix the orange zest, orange juice and either vanilla seeds or vanilla extract. Pour over the sugared rhubarb, adding the leftover vanilla pod if used.
Bake in the middle of the oven for 20-25 minutes until soft to touch - remember that it will cook further when cooling. Turn the rhubarb and leave to cool. Will keep refrigerated in an airtight container for up to 3 days.
Will go perfectly with rice pudding, ice cream, shortbread and cream, pancakes... but this morning it goes perfectly with granola and greek yogurt.