You can serve this rhubarb in a few different ways. I prefer to eat it with yoghurt, sometimes with some ‘nankatai’, or shortbread, crumbled over the top. Or, if I want something a bit more special, I whip up some double cream and add a drop or two of rose water and sugar to make a quick rose water cream.
Ingredients
- 100 g caster sugar
- 1½ teaspoons ground ginger
- ½ teaspoon ground cardamom (or finely ground seeds from 6–8 pods)
- 800 g rhubarb, cut into 4 cm pieces
- yoghurt, to serve
How to Make It
- Preheat the oven to 180°C/350°F/gas 4.
- Put the sugar, ginger and cardamom into a bowl and mix together. Place the rhubarb in an ovenproof dish, and sprinkle over the sugar and spice mix, making sure the rhubarb is evenly coated. Cover with foil and bake until tender this could take anything from 15 to 30 minutes, depending on the thickness of the rhubarb. Keep checking every 10 or so minutes, as you want the rhubarb to keep its shape.
- When the rhubarb is tender, take out of the oven and leave to cool, then remove from the dish with a slotted spatula. If the syrup is watery, pour into a small saucepan and reduce over a medium heat until thicker.
- To serve, gently spoon the rhubarb into serving bowls, add a dollop of yoghurt and drizzle the rhubarb syrup over the top.
