Perfect roast rhubarb

Make the most of the last of the forced rhubarb with classic roast rhubarb.

550g rhubarb
85g golden caster sugar

Heat the oven to 200C (180C fan)/gas 6. Rinse the rhubarb and shake off the excess water. Trim the ends and cut it into little, finger-sized pieces (about 8cm long).

Put the rhubarb in a shallow dish or baking sheet with sides, tip the sugar over, toss together, then shuffle the rhubarb so it’s in a single layer.

Cover with foil and roast for 10 minutes, then remove the foil. The sugar should have dissolved, so give everything a gentle shake and roast for another five minutes, or until the juices are syrupy.

Test with a sharp knife: the rhubarb should feel tender, not mushy, and should have kept its shape.

IMAGE: Matt Russell for The Guardian