This is so simple to make and yet looks beautiful on the table for pudding! Serve it over granola for a special weekend brekkie or with a dollop of creme fraiche or yoghurt for dessert. You can find this forced pink rhubarb in most big supermarkets and it is a favourite topping of mine for my lemon potent cake.
Make enough for 6 people
400g forced pink rhubarb, cut into equal pieces in length and thickness
Zest of an orange and the juice of half
2 vanilla pods
2 tbsp unrefined caster sugar
1 tbsp pomegranate molasses
Preheat the oven to 180 degrees and line a baking tray with baking parchment. In a bowl add all the ingredients and mix together. Make sure you slice the vanilla pod down the middle and scrape out the seeds also adding the skins to the mix. Tip everything into the baking tray organising the rhubarb so that they are evenly spaced apart and into the oven for about 10-15 minutes depending on oven temperature. They should have kept their shape but be soft to touch. Eat straight away with the juices poured over.