A perfectly light and healthy dessert, serve with cream.
- Preheat oven to 180C.
- Chop tail ends off rhubarb and slice into 4 to 5cm long slices.
- Place in a baking dish with orange juice, orange rind and sugar
- Cover the dish tightly with a lid or aluminium foil.
- Bake for 25 minutes or until rhubarb is tender but still holding its shape.