This yummy take on rhubarb is the perfect impromptu dessert. It's roasted in the oven with golden caster sugar until tender, sweet and syrupy. Use as the base for crumbles in tarts or in cakes.
- 550g rhubarb
- 90g golden caster sugar
Heat the oven to 180C. Rinse rhubarb, shake off excess water and cut into bite-sized pieces.
Toss the rhubarb with the sugar and spread in a single layer. Cover with foil, roast for 15 minutes, remove the foil and give everything a shake. Bake for another 5 minutes. Rhubarb should be tender and not mushy.