Rhubarb, Cardamom and Vanilla baked compote with yogurt, granola and seeds


Forced rhubarb (the bright pink variety from the ‘Yorkshire Triangle’ in shops now)
Amalfi lemons (if you can get hold of them – they are extra perfumed and delicious – if not then regular unwaxed lemons will do)
Vanilla pods
Cardamom pods
Maple syrup
Seeds (I like sesame, sunflower, pumpkin, chia, hemp)
Bee pollen
Dried berries


Pre-heat your oven to 170C fan (190C) and line a medium sized roasting pan with parchment
Trim and slice the rhubarb (enough to fill the tray in a single layer) on an angle to give you small equals sized batons
Split open and scrape the seeds from a vanilla pod and place the seeds in a small bowl
Pare the skin from the lemon and place in the roasting tin with the rhubarb and then squeeze the juice over the vanilla seeds
Crush 1tsp of cardamom pods to release the seeds and place these too in with the vanilla and juice
Drizzle 1-2tbs of maple syrup into the seeds and juice (the rhubarb is sharp so adjust the sweetness to your liking) and whisk it all together to disperse the seeds
Pour the juice over the rhubarb pieces and throw in the vanilla pod and put the whole thing in the oven for around 20-30 minutes or until the fruit has broken down and the edges are starting to caramelise and things smell wonderful and fragrant
Taste and adjust the sweetness with a little more maple syrup if you like
Use warm or cold in breakfasts and desserts – I like it equally well over granola and yogurt, porridge for breakfast or with vanilla ice cream – also makes a wonderful base to add into cakes and crumbles