Rhubarb is in season and it adds so much to our winter menu with rhubarbs tangy notes and pinkish hues it not only works well in sweets it also works surprisingly well alongside savoury  too.

Serves 4

Ingredients

500g rhubarb, peeled and cut into finger length pieces

1 oranges, zest and juice

¼ cup honey or maple syrup

Pinch salt

4 cardamom pods, lightly crushed

1 star anise

1 cm piece fresh ginger, sliced thinly

1 vanilla pod, cut in half lengthways

Method

Preheat oven to 200C

Mix the rhubarb with the orange zest and juice, honey, salt, cardamom, star anise, ginger and vanilla.  Toss to combine.

Spread evenly over an ovenproof dish and roast for 12-15 minutes or until the rhubarb is just tender.  Remove and cool slightly.

Serve alongside vanilla icecream, greek yoghurt or with custard.

It will last in the fridge for 5 days.