Preheat your oven to 350°F / 175°C.

In a small bowl, combine the sugar, ground ginger, and ground cardamom and mix until evenly distributed.

Arrange the rhubarb pieces in a single layer in an ovenproof dish.

Sprinkle the sugar and spice mixture over the rhubarb, tossing gently to ensure all the pieces are evenly coated.

Cover the dish tightly with foil and bake until the rhubarb is tender. This can take anywhere from 15 to 30 minutes, depending on the thickness of your stalks.

Check for doneness every 10 minutes by piercing a piece with a knife; you want it to be soft but still hold its shape.

Once tender, remove the dish from the oven and let it cool slightly. Carefully transfer the rhubarb pieces to a serving platter using a slotted spatula.

If the remaining syrup in the dish is thin, pour it into a small saucepan.

Bring to a simmer over medium heat and reduce until it has thickened to your liking.

To serve, spoon the warm or cooled rhubarb into bowls, add a generous dollop of yogurt, and drizzle with the rich rhubarb syrup.

Don't discard the flavorful liquid left in the baking dish! Reducing it on the stovetop creates a luscious, concentrated syrup perfect for drizzling over the rhubarb, yogurt, or even ice cream.