400g rhubarb stalks
Juice & rind of 1 orange
½ inch fresh root ginger peeled and grated or 1 teaspoon ground ginger
1 level teaspoon ground cinnamon
100g sugar


Pre-heat the oven to 180c.
Wash & trim stalks. Chop into 1” (2.5cm) chunks.
Mix together the orange juice, zest, sugar, cinnamon and ginger.
Add the rhubarb to the mixture making sure the stems are well coated.
Arrange the mix in an oven-proof dish and cover with foil. Bake for 20 minutes until rhubarb is soft. Add more sugar if required when serving.

Serves 4