Pot-Roasted Rhubarb and Raspberries with Vanilla Bean & Lemon

As a rhubarb fan I can tell you that there’s nothing quite like the tangy taste and radiant rose-red colour that these divine stalks bring to a dish.

Serve with gelato and a vanilla snap biscuit.for dessert, or you can layer with your granola for a gorgeous breakfast.


Serves 6

  • 10 stalks rhubarb
  • 300g sugar
  • 1/2 lemon, zest removed with a vegetable peeler
  • 1 vanilla bean sliced very finely
  • 1 cinnamon stick
  • 1 cup raspberries


  • Trim the rhubarb, cut into thick slices on the diagonal and place in the base of a large ovenproof dish.
  • Combine the sugar, lemon vest, vanilla bean, cinnamon stick and sprinkle over the rhubarb.
  • Set aside for at least 20 minutes. Preheat the oven to 180 degrees.
  • Bake for 25-30 minutes or until cooked.
  • Add the raspberries in the last 10 minutes of cooking.
  • Allow to cool before serving.