You can serve this rhubarb in a few different ways. I prefer to eat it with yogurt, sometimes with some “nankatai”, or shortbread, crumbled over the top. Or, if I want something a bit more special, I whip up some heavy cream and add a drop or two of rose water and sugar to make a quick rose water cream.
Serves 4
½ cup sugar
1½ teaspoons ground ginger
½ teaspoon ground cardamom (or finely ground seeds from 6–8 pods)
1¾ pounds rhubarb, cut into 1¾-inch pieces
yogurt, to serve
Preheat the oven to 350°F.
Put the sugar, ginger, and cardamom into a bowl and mix together. Place the rhubarb in an ovenproof dish, and sprinkle over the sugar and spice mix, making sure the rhubarb is evenly coated. Cover with foil and bake until tender—this could take anywhere from 15 to 30 minutes, depending on the thickness of the rhubarb. Keep checking every 10 or so minutes, as you want the rhubarb to keep its shape.
When the rhubarb is tender, take out of the oven and leave to cool, then remove from the dish with a slotted spatula. If the syrup is watery, pour into a small saucepan and reduce over medium heat until thicker.
To serve, gently spoon the rhubarb into serving bowls, add a dollop of yogurt, and drizzle the rhubarb syrup over the top.
