Vanilla-Roasted Rhubarb

With its trademark pale-to-neon-pink stalks forced rhubarb is less fibrous than its outdoor-grown cousin and has a subtler and more elegant sourness. All of which means there is no need to be too heavy-handed with the sugar. Good news, hey!

Put alongside refreshing, creamy Greek yogurt it makes the perfect midweek pudding - super healthy, nutritious and eye-catching. What's not to love J

Serves: 4

Prepare: 15 minutes, plus cooling

Cook: 25 minutes

Ingredients:

• 1 vanilla pod
• 80g caster sugar
• 400g rhubarb, trimmed and cut into 5cm lengths
• 50ml rose or white wine
• 150g Greek yogurt, to serve

1. Preheat the oven to 180°C, gas mark 4. Split the vanilla pod lengthways and scrape out the seeds. In a small bowl, stir the vanilla seeds into the sugar, until evenly distributed. Put the rhubarb, vanilla sugar and vanilla pod on a baking tray, add the wine and stir together; then spread out into an even layer. Bake for 18-25 minutes, until the rhubarb is just tender but still holding its shape.

2. Set aside to cool completely, resisting the temptation to move the rhubarb around, as it will lose its shape. (If making in advance, you can carefully transfer the cooled rhubarb and syrup to a container and chill for 2-3 days until needed.)

3. When ready to serve, spoon the thick Greek yogurt into bowls, arrange the rhubarb on top and drizzle over the syrup.

Tip: Delicious served with granola for breakfast or as a light dessert.