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    Roasted Rhubarb with Orange Sugar and Vanilla

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    Roasted Rhubarb with Orange Sugar and Vanilla

    Combine vanilla, orange and ginger with lovely seasonal rhubarb to make this simple classic pud.

    • Preparation time: 10 minutes
    • Cooking time: 35 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 6


    • 200g golden caster sugar
    • 2 large oranges, zested with a potato peeler and juiced
    • 2 x 400g packs Cooks’ Ingredients Forced Rhubarb, chopped into 2cm pieces
    • 2 vanilla pods, split


    1. Preheat oven to 190°C, gas mark 5. Place the sugar in a food processor with the orange zest and blitz until all the zest is finely chopped and mixed with the sugar.
    2. Place the rhubarb in a shallow, ovenproof dish along with the orange juice and orange sugar, toss until well combined. Nestle in the vanilla pods and cover with foil.
    3. Place in the oven to roast for 25 minutes. Remove the foil for the last 10 minutes, cooking until soft and tender. Remove from the tin and tip into a serving bowl. Set aside until ready to eat.
    4. Serve warm with Waitrose Stem Ginger Ice Cream and Waitrose Scottish Stem Ginger Shortbreads.

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