Breakfast of Baked Rhubarb + Orange served with vintage collectables

Monday, August 19, 2013

Something I love to make at this time of the year using my freshly harvested Rhubarb is Baked Rhubarb + Orange.  It's nice for breakfast with cream, coconut kefir or yoghurt.  I love the fresh tangy flavour of this combination and use oranges instead of sugar, but feel free to add whatever sweetener you prefer.

Baked rhubarb with oranges and vanilla

2 bunches rhubarb
4 oranges
1 vanilla bean

Pre-heat the oven to 220 degrees celsius.  Wash and remove leaves from the rhubarb as they are poisonous and trim the ends.  Cut the rhubarb into 6cm lengths place in an ovenproof baking dish.  Peel oranges and cut into slices to the desired thickness then place in the same baking dish as the rhubarb.  Squeeze 2 oranges and pour the juice over the rhubarb and oranges.  Slice the vanilla bean in half and scrape out the seeds adding the seeds and the bean to the baking dish.  Cover with paper and foil then bake for half an hour or until tender and holding their shape.

Serve hot or cold with cream, yoghurt or coconut kefir.


  1. Bernadette this looks so yum and the mixture of textures and flavours is sure to be amazing. Love your styling and colour combo, simply gorgeous!

  2. Thanks Suzi I hope you enjoy those textures and flavours when you make it. Enjoy.


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