Ingredients
| 350g rhubarb, cut into 5cm lengths | |
| 3 tablespoons caster sugar | |
| juice of 1 orange, plus 3 thick strips of zest | |
| 1 teaspoon vanilla bean paste | |
| 2 tablespoons orange marmalade |
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Instructions
| 1. | MARMALADE BAKED RHUBARB |
| 2. | Preheat the oven to 180°C fan-forced and place the rhubarb, sugar, orange juice, zest and vanilla in a medium baking dish and toss to combine. |
| 3. | Arrange the rhubarb in a single layer and bake in the preheated oven for 10 minutes. |
| 4. | Remove the rhubarb from the oven and spoon the marmalade over the top. |
| 5. | Gently turn the fruit over to coat it in the marmalade and syrup and return the tray to the oven for 5-10 minutes, or until the rhubarb is tender but still holds its shape. |
| 6. | Allow to cool in the tray. |
This is an edited
extract from Handfuls
of Sunshine by Tilly
Pamment. Published
by Murdoch Books,
$45. Photography,
recipes and styling
by Tilly Pamment.