The perfect winter salad
Perfect with porridge or on your favourite pudding
Wash and chop your rhubarb into 3-4cm sticks, then zest and juice your orange. Finely crush the cardamom.
Heat your oven to 180°C and line a roasting tray with baking paper. Arrange the rhubarb in the tray and scatter over the orange zest and scrape in the seeds of the vanilla pod. Drop in the pod.
Mix the crushed cardamom and sugar together and sprinkle over the rhubarb, then pour over the orange juice.
Cover with foil and bake for 20-25 minutes or until the rhubarb is soft and the sugar has dissolved. Once removed from the oven, allow to cool.
Remove and discard the vanilla pod, then stir through the maple syrup to your taste. Spoon into a jar and allow to cool. Enjoy!
Recipe from Olive