Baked rhubarb with orange

Perfect on a bowl of Greek yoghurt, a portion of porridge or just as it comes.

Tweaked from a recipe in The Guardian


  • 500g (1lb) rhubarb, washed, trimmed and cut into 5-10cm (2-4")chunks
  • 75g-100g (3-4 oz) caster sugar (I used 75g/3oz)
  • 1 orange, finely zested
  • 2 vanilla beans, split down their length


  1. Preheat the oven to 180°C/160°C Fan/350°F, (gas mark 4).
  2. Lay out the rhubarb in one layer on a shallow baking tray. Sprinkle with the caster sugar, zest the orange over the top and lay the vanilla beans on top to finish.
  3. Now encase the whole tray with a tine foil lid and bake in the oven for 20 minutes. At this stage, test to see if the rhubarb is cooked - if a sharp knife will pierce it easily, then it is ready.
  4. Serve warm or cold.

Keywords: breakfast, healthy, easy