Turn in-season rhubarb into a deliciously sweet dessert paired with strawberries and vanilla.
4 rhubarb stalks
1/4 cup(60g) brown sugar finely grated
Zest and juice of 1 orange
100 g (31/2 oz) strawberries, thinly sliced
1.5 cups (375g) Greek-style yogurt
1/2 teaspoon vanilla bean paste or extract
1 tablespoon honey
1 teaspoon rosewater (optional)
Maple ginger-spiced granola or shortbread biscuits, crumbled
Preheat the oven to 400°F. Line a baking dish with parchment paper.
Cut the rhubarb into four centimetres (one and a half inches) lengths, then cut the thicker pieces in half, so all the slices are about one centimetre (half an inch)thick, for even cooking. Place the rhubarb, sugar, orange zest and juice in the baking dish.
Cover tightly with foil and bake for 10 to 15 minutes, until the rhubarb has softened, but still holds its shape.
Place the strawberries in a heat-proof bowl. Using the parchment paper, lift the rhubarb from the dish and pour the mixture over the strawberries.
Stand for about five minutes to let the strawberries relax in the residual heat.
Meanwhile, combine the yogurt, vanilla, honey and rosewater in a bowl or cup.
Serve the sweet rhubarb mixture sprinkled with granola or crumbled biscuits, with the yogurt alongside. Enjoy!